Easy Make-Ahead Mixed Veggie Egg Bites with Cheese
If you’re anything like me, you don’t like to be in a rush in the mornings. I really like to make sure I wake up with everything organized and ready to go. That’s why I love meal prepping these grab-and-go veggie egg bites for a high-protein, veggie-packed, easy breakfast. Let me walk you through why this recipe is a total game-changer for busy mornings!
Why I Love This Recipe
Simple Ingredients
First off, this recipe calls for just 10 ingredients, and almost all of them are pantry staples. You’ll need large eggs, a bit of water, some fresh veggies, cheese, and a few spices. It’s an easy breakfast recipe that doesn’t require a lot of fuss. Plus, it makes 12 egg cups, so if you count 2 bites a day, that’s a whole 6 days of meal-prepped food!
Quick and Easy Prep
It takes less than 10 minutes to whip everything up, and only 18 minutes to bake in the oven. So, you can enjoy a shower or a quick meditation while they are baking. And did I mention that these veggie egg bites are packed with protein? It’s a great way to start the day!
Endless Topping Ideas
The topping ideas are endless! Whether you’re into avocado, hot sauce, salsa, or even some fresh herbs, these egg bites are versatile. It’s basically like having an omelette or frittata in the mornings, except without the actual work of making the food.
Affordable and Healthy
It’s a very affordable option, high in protein, gluten-free, and can easily be dairy-free, soy-free, and nut-free! Plus, if you’re a picky eater, you can customize these with your favorite veggies and cheeses.
Jazz's Recommended Products
If you're looking to make your meal prep easier and more efficient, here are some of my favorite kitchen tools that I recommend:
Muffin Tin: This non-stick muffin tin is perfect for baking your egg bites to perfection. It ensures easy release and even cooking. You can get it here!
Veggie Chopper: Save time chopping your veggies with this handy veggie chopper. It makes quick work of bell peppers, onions, and more. Find it here!
Immersion Blender: For a smooth, velvety texture in your egg mixture, this immersion blender is a must-have. It’s efficient and easy to use. Grab yours here!
Chosen Foods Avocado Oil Spray: This avocado oil spray is perfect for greasing your muffin tin without adding excess fat. It provides a light, non-stick coating. Get it here!
Ingredients Overview
Eggs
I personally consider eggs a pantry staple. We always have eggs in our fridge. I love using pasture-raised eggs for their vibrant yolks and rich flavor. This recipe calls for 8 large eggs, but if you don’t have 8, you can use however many you have. It’s that easy!
Water or Milk
I always add a bit of water when scrambling eggs. It tends to add volume and a bit of fluff to the eggs. Alternatively, you can use any plant-based milk (non-flavored), regular milk, cream, or even cottage cheese. It’s all about what you have on hand.
Veggies
I kept it simple with bell pepper, red onion, and spinach, but the possibilities are endless! You can use any fresh veggies you have. Some other great options include kale, mushrooms, bacon, ham, broccoli, or leftover chicken. Feel free to get creative with your favorite veggies!
Cheese
Cheese is a must for me, but it doesn’t have to be dairy cheese. You can use dairy-free cheese if you prefer. I like using shredded cheddar or mozzarella, but feta cheese or goat cheese would also be lovely.
Spices
I used salt, basil, oregano, and black pepper. There are no strict rules on what spices you can or can’t use. If you like paprika, go for it! Red pepper flakes if you like things spicy, or fresh herbs if that’s your thing. Customize to your taste!
Here’s what you’ll need:
1x cutting board
1x chefs knife or an easy veggie cutter
1x blender, whisk or hand blender
1x muffin tin
Measuring cups and spoons
Cooking Instructions
Step 1: Chop Those Veggies!
Start by chopping up your veggies. I have this new veggie chopper that I’m absolutely loving. It’s incredible for creating perfectly sliced veggies and saves about 50% of my prep time. You just throw your veggies on the blade, press down, and they’re all cut!
Grab yourself a veggie chopper here!
Step 2: Whisk Those Eggs
Crack your eggs into a large bowl and whisk them together. I prefer using an immersion blender because it saves time. I recently bought one and it’s been a game-changer in my kitchen.
Step 3: Prepare the Muffin Cups
If you’re using a non-stick muffin pan, you won’t need to spray it. However, if your pan tends to stick, be sure to spray it with non-stick spray or lightly grease it. I love using Chosen Foods Avocado Oil Spray when I’m not using my non-stick muffin tin.
Layer everything into each muffin cup, about 2/3 full. Add the cheese on top, and they’re ready for
Step 4: Bake
Bake these egg bites in the oven at 350°F for about 18 minutes. Don’t be alarmed if they puff up a lot while baking; this is normal. They will deflate a bit after a few minutes. Let them cool, then enjoy or store them in an air-tight container!
Step 5: Storage
These egg bites can be stored in the fridge for up to 4 days or frozen in a freezer bag for up to 3 months. When you’re ready to eat, simply pop them into the microwave for 30-60 seconds or use an air fryer for 3 minutes. Top them with hot sauce, salsa, or avocado for an extra kick!
Jazz’s Tips and Tricks
Double Batch: Make a double batch to save even more time on your meal prep.
Use Silicone Liners: If you’re using a muffin pan that isn’t non-stick, silicone liners are a great option to prevent sticking.
Try Different Cheeses: Experiment with different cheeses to find your favorite combination.
Adjust Spices: Customize the spices to suit your taste. Fresh herbs or spice blends can add an extra layer of flavor.
5 Other Breakfast Recipes to Try
If you enjoyed these easy make-ahead mixed veggie egg bites with cheese, here are five more breakfast recipes you might love:
Taco Bell Breakfast Crunchwrap: A delicious twist on a fast-food favorite, packed with eggs, cheese, and all your favorite breakfast toppings.
Best Air Fryer French Toast Recipe: This recipe takes classic French toast to the next level using an air fryer for a crispy, golden result.
Delicious Breakfast Veggie Tacos with Greek Yogurt: These tacos are filled with fresh veggies and topped with creamy Greek yogurt for a nutritious breakfast.
Overnight Apple Cinnamon Chia Pudding Recipe: Prepare this apple cinnamon chia pudding the night before for a quick and satisfying breakfast option.
Blueberry Cacao Zucchini Smoothie with Protein: This smoothie combines blueberries, cacao, and zucchini for a tasty and protein-packed breakfast drink.
FAQ
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Yes, you can use egg whites if you prefer a lower-fat version. However, whole eggs add richness and flavor, so if you choose to use egg whites, consider adding a bit more cheese or spices to enhance the flavor.
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Store your egg bites in an airtight container to keep them fresh. They can be kept in the refrigerator for up to 4 days or frozen in a freezer bag for up to 3 months.
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For greasing your muffin tin, you can use olive oil, avocado oil, or any cooking spray. If you're using a silicone muffin pan, you may not need to grease it at all.
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Absolutely! Cheddar cheese adds a great flavor to your egg bites. You can also mix in other cheeses like mozzarella for a different taste.
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Red bell peppers are a specific type of red pepper that are sweet and have a more tender texture. They are often used in recipes like these egg bites for their flavor and color.
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Yes, a silicone muffin pan is an excellent choice for this recipe. It makes it easy to pop out the egg bites without sticking, and it typically doesn’t require additional greasing.
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To reheat, place them in the microwave for 30-60 seconds or use an air fryer for 3 minutes. They’re perfect for a quick breakfast or snack on the go.
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These homemade egg bites are a healthier, more customizable version of the Starbucks egg bites. You can control the ingredients and adjust the recipe to fit your dietary preferences.
Enjoy these easy make-ahead mixed veggie egg bites with cheese as a high-protein, delicious start to your day! Next time you’re looking for a quick and nutritious breakfast recipe, these egg bites are a great option. With a velvety texture and packed with healthy fats, they’re perfect for busy mornings. These little egg bites are the ideal size for a morning commute and make an excellent addition to your list of healthy breakfast ideas!
Easy Make-Ahead Mixed Veggie Egg Bites with Cheese
Ingredients
- 8 large eggs
- 1/4 cup water
- 1 bell pepper, diced
- 1 small red onion, diced
- 2 cups spinach or kale, thinly sliced
- 1 cup shredded cheese
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/8 teaspoon pepper
Instructions
- Preheat your oven to 350 degrees fahrenheit.
- Begin by dicing 1 bell pepper, 1 small red onion and chop 2 cups of spinach. Set aside.
- Whisk together the 8 pasture raised eggs with ¼ cup water. Add the 1 teaspoon of salt, 1 teaspoon basil, 1 teaspoon oregano and ¼ teaspoon of pepper into the egg mixture.
- Use a hand blender or whisk to whisk everything together well.
- Grease 12 muffin cups with avocado oil, olive oil or butter. If you are using a true non-stick muffin pan, you won’t need to grease and you can skip this step.
- Add about 1 tablespoon of diced onion into each muffin up, followed by 1 tablespoon of diced bell pepper and 1–2 tablespoons of spinach.
- Add the whisked egg on top of the veggies, about ⅔ of the way full.
- Finish with a sprinkle of cheese on each muffin cup. You can add more or less depending on how cheesy you like it.
- Place the muffins into the oven for 18 minutes.
- The egg muffins will come out puffy when they are pulled out of the oven, but then deflate a few minutes later. This is totally normal.
- Let them cool for about 5-10 minutes.
- Finish with an optional salsa, hot sauce or avocado!
Notes
Storage
- They can be eaten cold or warm (pop in the microwave for 30 seconds)!
- Store in the fridge for up to 4 days.
- Freeze these in between parchment paper for up to 3 months, thaw them in the fridge week by week!
