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Fluffy Make-Ahead Muffin Tin Egg Bites (High Protein Breakfast)

A stack of three fluffy muffin tin egg bites with visible green spinach pieces, served on a white plate.
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Learn how to make perfect, fluffy egg bites in a muffin tin for an easy, high protein, make-ahead breakfast. We cover steaming tips and freezer storage instructions.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked, chopped fillings (like ham, spinach, or cheese)
  • Cooking spray or butter for the muffin tin

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin with cooking spray or butter. For extra fluffiness, you can prepare a water bath by placing the muffin tin inside a larger baking pan and pouring hot water into the larger pan until it reaches halfway up the sides of the muffin tin.
  2. In a large bowl, whisk the eggs, milk, salt, and pepper together until they are light and slightly frothy. Do not over-whisk, as this can make the bites tough.
  3. Distribute your chosen fillings evenly among the 12 muffin cups. Aim for about 1 to 2 tablespoons of fillings per cup.
  4. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 18 to 22 minutes. If you are using a water bath, the time might be closer to 22-25 minutes. The egg bites are done when the centers are set and no longer jiggly.
  6. Remove the muffin tin from the oven (and the water bath, if used). Let the egg bites cool in the pan for 5 minutes before carefully running a small knife around the edges and removing them.
  7. For best results, let them cool completely before storing.

Notes

  • To prevent rubbery texture, bake low and slow (325°F) and use a water bath (bain-marie) for moist heat.
  • For freezer-friendly breakfast prep, let the cooked egg bites cool completely, then place them in a single layer on a baking sheet to freeze for one hour. Transfer the frozen bites to a freezer-safe bag or container. They last up to 3 months.
  • To reheat, microwave frozen egg bites for 1 to 2 minutes, or thaw them overnight in the refrigerator and microwave for 30 to 45 seconds.
  • You can use a silicone muffin pan, but check them a few minutes earlier as they may cook faster.

Nutrition

Find it online: https://cookerykings.com/muffin-tin-egg-bites-fluffy-make-ahead-breakfast/