Mini Egg Bites – High in protein and perfect for meal prep!

Mini Egg Bites are packed with protein with the help of a sneaky source! Fill with your favorite ingredients for a filling breakfast or snack.

The most important thing you need to know about Mini Egg Bites is that the other day I was telling my middle child that I have a special after-school snack for him and he asked:

“IS IT AN EGG BITE?!”

Unfortunately not, but that is how good these tiny, poppable, protein-packed little egg bites are! They’re perfect for baking and then eating warm, but they’re also great for meal prep as they’re deliciously reheated. Plus, like I said – they’re great for kids and kids at heart.

Watch How to Make Them

High protein breakfast or snack

Mini Egg Bites are essentially mini frittatas or omelettes packed with protein from the addition of eggs, meat, shredded cheese, and mixed cottage cheese in every bite.

Don’t run away from CC haters! You would have no idea they were in these mini egg cups. Once the cottage cheese is mixed with eggs, they add a rich and creamy texture as well as a protein boost to each egg cup. With today’s egg prices, cottage cheese also helps stretch the eggs and keep going. This recipe gives you 48 mini egg bites for WAY less than Starbucks egg bites, which cost over $5 for two!

Plus, AWWW, look at them! Mini Egg Bites are too cute and truly irresistible!

ingredients needed

All it takes is a handful of everyday ingredients to make these egg cups. Raid the fridge for…

• eggs: You will need 8 large eggs for this recipe.
• Meat: I love making these egg bites with cooked and crumbled bacon, browned breakfast sausage, or finely diced ham.
• Cheese: We always have shredded sharp cheddar cheese on hand, but feel free to use whatever you like.
• Cottage cheese: I use 2% low-fat cottage cheese, but feel free to use whatever you like best.

Egg cup variations

This is a great recipe to replicate and make yourself. If you want to add veggies to your egg cups, make sure you saute them until soft before adding them to the pan. Here are some delicious combinations to try!

• Mushrooms and Swiss cheese
• Ham and Cheddar Cheese
• Broccoli and cheddar cheese
• Bacon and Gruyere cheese
• Peppers, onions and Monterey Jack cheese
• Spinach, tomatoes and parmesan or feta cheese

What kind of pan to use

Egg-based recipes are notorious for sticking to metal muffin tins, even after they’ve been thoroughly coated with cooking spray. Ask me how I know that. However, I highly recommend using a silicone baking pan for this recipe. They are dishwasher safe and I can’t think of a single food that would stick to them.

There are a ton of different types of silicone mini muffin pans out there, so depending on the dimensions of the cups inside your You may end up with more or fewer mini egg muffins than I did with this recipe in a given pan, and your bake time may be longer or shorter.

For example, if the cups in your pan are wider and shallower than narrower and deeper, you may get fewer bites and the cooking time may be shorter. All in all, I recommend two pans here:

I like to place the pans on a baking sheet for safe and easy transfer in and out of the oven.

How to store, reheat and freeze

Like I said, these Mini Egg Bites heat up like a dream. My 6 year old can even put as many as he likes on a plate and then microwave them to warm them up. Breakfast and snack independence, FTW!

• How to store: Chill the egg bites on a cooling rack on the counter, then transfer to a covered storage dish and refrigerate for 4-5 days.
• How to warm up: Place desired amount of egg bites on a plate, then microwave on high until heated through – 30 seconds to 1 minute depending on how many you heat.
• How to freeze: Place chilled egg bites back into chilled silicone mini muffin pan and freeze until set. Transfer frozen egg bites to a freezer safe ziplock bag or freezer safe/airtight container and freeze for up to 3 months.
• How to reheat frozen food: Place desired amount of frozen egg bites on a plate then microwave on 50% power until heated through, 1-2 minutes depending on how many you are reheating. You might want to give them a few seconds of high heat at the end.

Alright – let’s bring these little baby bites to your table with big taste!

How to Make Mini Egg Bites

Start adding large eggs, cottage cheese, A Pinch of salt, Plus black pepper into a blender. No whisk needed!

Blend until mixture is very smooth and creamy – I usually only need to blend on low to get everything nice and smooth. Set the egg mixture aside.

Next, place two 24-cup mini muffin tins on a baking sheet for easier transfer to the oven, then place about 1 teaspoon of meat of your choice in each mini muffin pan. I show tanned breakfast sausage and boiled and crumbled bacon Here.

Next add a pinch shredded sharp cheddar cheese with each mini muffin cup. Again about a teaspoon or so.

Pour the egg and cottage cheese mixture just below the top of each mini muffin cup.

The egg bites will crack a little during the baking process, but they shouldn’t puff up too much.

Time to bake! Before placing the mini muffin tins in the oven, however, place a baking pan on the bottom rack and fill it halfway with hot water. This creates a steamy baking environment that ensures no skin forms on your egg bites.

Place the baking sheet with the mini muffin pans in it and bake at 325 degrees for 20-25 minutes.

Mini Egg Bite Perfection!

Let the bites cool in the baking pan for 5 minutes, then turn out one at a time and place on a cooling rack to cool slightly.

(Seriously, how cute are they?!)

Enjoy warm (and with lots of ketchup if you ask my 6-year-old!) or follow the directions above and in the recipe card below to chill or freeze.

I hope these easy popping egg bites add some joy and deliciousness to your next breakfast or snack – enjoy!

More easy breakfast ideas

Photos by Ashley McLaughlin