18 Delicious Egg Bites Recipes Savory

Morning, food lovers! If you’re on the hunt for a quick, protein-packed breakfast or a savory snack that’s as versatile as it is delicious, you’re in the right place. Our roundup of 18 Delicious Egg Bites Recipes is your ticket to flavor town, offering everything from cheesy delights to veggie-packed wonders. Perfect for busy mornings or lazy brunches, these bites are sure to become your new go-to. Let’s dive in!

Bacon and Cheese Egg Bites

Bacon and Cheese Egg Bites

Deliciously simple and packed with protein, these Bacon and Cheese Egg Bites have become my go-to breakfast for busy mornings. I remember the first time I whipped these up; the kitchen smelled like a cozy diner, and my family couldn’t get enough!

Ingredients

  • Eggs – 6
  • Bacon – 4 slices
  • Cheddar cheese – 1/2 cup, shredded
  • Milk – 1/4 cup
  • Salt – 1/4 tsp
  • Pepper – 1/4 tsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with non-stick spray.
  2. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Tip: Lay the bacon on a paper towel to drain excess grease.
  3. Chop the cooked bacon into small pieces.
  4. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  5. Stir in the chopped bacon and shredded cheddar cheese into the egg mixture. Tip: For extra fluffy egg bites, let the mixture sit for a minute to allow the baking powder in the milk to activate.
  6. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes, or until the egg bites are set and lightly golden on top. Tip: Insert a toothpick into the center of an egg bite; if it comes out clean, they’re done.
  8. Let the egg bites cool in the tin for 5 minutes before removing.

What makes these egg bites truly special is their creamy interior and the smoky crunch of bacon in every bite. Serve them warm with a dollop of sour cream or alongside a fresh fruit salad for a balanced breakfast.

Spinach and Feta Egg Bites

Spinach and Feta Egg Bites

Yesterday, I found myself staring into the fridge, pondering what to make for breakfast that was both nutritious and wouldn’t take forever to prepare. That’s when these Spinach and Feta Egg Bites came to mind—a perfect grab-and-go option that’s as delicious as it is easy to make.

Ingredients

  • Eggs – 6
  • Spinach – 1 cup, chopped
  • Feta cheese – ½ cup, crumbled
  • Milk – ¼ cup
  • Salt – ½ tsp
  • Pepper – ¼ tsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with cooking spray.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
  3. Fold in the chopped spinach and crumbled feta cheese into the egg mixture.
  4. Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full.
  5. Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top.
  6. Let them cool in the tin for 5 minutes before removing. Tip: Run a knife around the edges for easy removal.
  7. Serve warm or store in an airtight container in the fridge for up to 3 days. Tip: Reheat in the microwave for 30 seconds for a quick breakfast.

So, these egg bites are wonderfully fluffy with a nice bite from the feta and a fresh pop of spinach. I love pairing them with a slice of avocado toast for a fuller meal or just grabbing a couple on my way out the door.

Mushroom and Swiss Egg Bites

Mushroom and Swiss Egg Bites

Yesterday, I stumbled upon the most delightful breakfast idea that’s not only easy to whip up but also packed with flavors that remind me of a cozy Sunday brunch. These Mushroom and Swiss Egg Bites are my new go-to for busy mornings, and I’m excited to share how simple they are to make.

Ingredients

  • Eggs – 6
  • Mushrooms – 1 cup, chopped
  • Swiss cheese – ½ cup, shredded
  • Salt – ½ tsp
  • Pepper – ¼ tsp
  • Butter – 1 tbsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with butter to prevent sticking.
  2. In a skillet over medium heat, melt the butter and sauté the chopped mushrooms until they’re golden brown, about 5 minutes. Tip: Letting the mushrooms brown well brings out their earthy flavor.
  3. In a bowl, whisk the eggs with salt and pepper until well combined. Tip: Whisking the eggs thoroughly ensures a fluffy texture.
  4. Divide the sautéed mushrooms evenly among the muffin cups, then pour the egg mixture over them, filling each cup about ¾ full.
  5. Sprinkle shredded Swiss cheese on top of each egg bite. Tip: Adding the cheese last allows it to melt perfectly without sinking to the bottom.
  6. Bake for 20-25 minutes, or until the egg bites are set and the tops are lightly golden.

Delightfully fluffy with a rich, cheesy center and the umami punch from the mushrooms, these egg bites are perfect on their own or paired with a fresh salad for a light lunch. I love serving them with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch of flavor.

Ham and Cheese Egg Bites

Ham and Cheese Egg Bites

My mornings are always a rush, but these Ham and Cheese Egg Bites have saved me more times than I can count. They’re not just easy to make; they’re deliciously customizable, and today, I’m sharing my go-to recipe that’s perfect for busy bees like me.

Ingredients

  • Eggs – 6
  • Ham – 1 cup, diced
  • Cheddar cheese – 1 cup, shredded
  • Milk – 1/4 cup
  • Salt – 1/2 tsp
  • Pepper – 1/4 tsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with cooking spray.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
  3. Evenly distribute the diced ham and shredded cheddar cheese into the greased muffin tin cups.
  4. Pour the egg mixture over the ham and cheese in each cup, filling them about 3/4 full.
  5. Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top.
  6. Let the egg bites cool in the tin for 5 minutes before removing them.

Zesty and fluffy, these egg bites are a game-changer for breakfast on the go. Serve them with a side of avocado or salsa for an extra kick, and watch how quickly they disappear!

Broccoli and Cheddar Egg Bites

Broccoli and Cheddar Egg Bites

Now, let me tell you about these Broccoli and Cheddar Egg Bites that have become a staple in my morning routine. They’re not just delicious; they’re a lifesaver on those busy mornings when I’m rushing out the door but still want something nutritious and satisfying.

Ingredients

  • Eggs – 6
  • Broccoli florets – 1 cup, finely chopped
  • Cheddar cheese – 1 cup, shredded
  • Milk – 1/4 cup
  • Salt – 1/2 tsp
  • Black pepper – 1/4 tsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with cooking spray or butter.
  2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  3. Stir in the finely chopped broccoli florets and shredded cheddar cheese into the egg mixture. Tip: For extra fluffy egg bites, let the mixture sit for a minute to allow the baking powder to activate.
  4. Evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full. Tip: Using an ice cream scoop can help keep the portions uniform and make the process cleaner.
  5. Bake in the preheated oven for 20-25 minutes, or until the egg bites are set and the tops are lightly golden. Tip: To check for doneness, insert a toothpick into the center of an egg bite; it should come out clean.
  6. Let the egg bites cool in the tin for 5 minutes before removing them to a wire rack to cool slightly or serving immediately.

The texture of these egg bites is wonderfully light and fluffy, with little bursts of broccoli and gooey cheddar in every bite. I love serving them with a dollop of hot sauce or alongside a fresh avocado slice for an extra kick of flavor.

Sun-Dried Tomato and Basil Egg Bites

Sun-Dried Tomato and Basil Egg Bites

Very few things bring me as much joy as a quick, nutritious breakfast that doesn’t skimp on flavor. That’s why I’m obsessed with these Sun-Dried Tomato and Basil Egg Bites—they’re like a mini vacation to Italy in every bite, and they’ve become a staple in my morning routine.

Ingredients

  • Eggs – 6
  • Sun-dried tomatoes – ½ cup, chopped
  • Fresh basil – ¼ cup, chopped
  • Heavy cream – ¼ cup
  • Salt – ½ tsp
  • Pepper – ¼ tsp
  • Shredded mozzarella cheese – ½ cup

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with non-stick spray.
  2. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.
  3. Fold in the chopped sun-dried tomatoes, basil, and mozzarella cheese into the egg mixture.
  4. Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full.
  5. Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top. Tip: To check doneness, insert a toothpick into the center of an egg bite; it should come out clean.
  6. Let the egg bites cool in the tin for 5 minutes before removing. Tip: Run a knife around the edges to help loosen them if they stick.
  7. Serve warm. Tip: These egg bites freeze beautifully—just reheat in the microwave for a quick breakfast on the go.

Cheesy, fluffy, and packed with the vibrant flavors of sun-dried tomatoes and basil, these egg bites are a game-changer. I love serving them with a side of avocado or a drizzle of hot sauce for an extra kick.

Kale and Parmesan Egg Bites

Kale and Parmesan Egg Bites

Perfect for those mornings when you’re rushing out the door but still want something nutritious and delicious, these Kale and Parmesan Egg Bites have become my go-to. I remember the first time I whipped them up, skeptical about how they’d turn out, but one bite was all it took to convert me into a believer.

Ingredients

  • Eggs – 6
  • Kale – 1 cup, chopped
  • Parmesan cheese – ½ cup, grated
  • Salt – ½ tsp
  • Pepper – ¼ tsp
  • Olive oil – 1 tbsp

Instructions

  1. Preheat your oven to 350°F and lightly grease a muffin tin with olive oil to prevent sticking.
  2. In a large bowl, whisk the eggs until fully blended. Tip: For fluffier egg bites, whisk vigorously to incorporate air.
  3. Add the chopped kale, grated Parmesan, salt, and pepper to the eggs, stirring to combine evenly.
  4. Pour the mixture into the prepared muffin tin, filling each cup about ¾ full. Tip: Using a measuring cup with a spout makes this step cleaner and easier.
  5. Bake for 20-25 minutes, or until the egg bites are set and the tops are lightly golden. Tip: A toothpick inserted in the center should come out clean when they’re done.
  6. Let the egg bites cool in the tin for 5 minutes before removing. This helps them hold their shape better.

Unbelievably fluffy and packed with flavor, these egg bites are a delight. I love serving them with a dollop of hot sauce or alongside a fresh avocado slice for an extra kick and creaminess.

Sausage and Pepper Egg Bites

Sausage and Pepper Egg Bites

Breakfast just got a whole lot more exciting with these Sausage and Pepper Egg Bites. I stumbled upon this recipe during a lazy Sunday morning when all I had were some leftover sausages and a handful of bell peppers. Trust me, these bites are a game-changer for busy mornings or when you need a protein-packed snack.

Ingredients

  • Eggs – 6
  • Breakfast sausage – ½ lb
  • Bell pepper – 1, diced
  • Shredded cheddar cheese – ½ cup
  • Salt – ½ tsp
  • Black pepper – ¼ tsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with cooking spray.
  2. In a skillet over medium heat, cook the breakfast sausage until browned, about 5 minutes. Tip: Break the sausage into small pieces as it cooks for even browning.
  3. Add the diced bell pepper to the skillet and cook for another 3 minutes until softened. Tip: For extra flavor, let the peppers caramelize slightly.
  4. In a bowl, whisk together the eggs, salt, and black pepper until well combined.
  5. Divide the sausage and pepper mixture evenly among the muffin cups, then pour the egg mixture over the top, filling each cup about ¾ full.
  6. Sprinkle shredded cheddar cheese on top of each egg bite.
  7. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden. Tip: Check doneness by inserting a toothpick; if it comes out clean, they’re ready.

Delightfully fluffy with a savory kick from the sausage and peppers, these egg bites are perfect for meal prep or serving at brunch. Try them with a dollop of salsa or avocado slices for an extra flavor boost.

Avocado and Lime Egg Bites

Avocado and Lime Egg Bites

Very few things kickstart my morning like these Avocado and Lime Egg Bites. They’re my go-to when I need something quick, nutritious, and bursting with flavor. I stumbled upon this recipe during a hectic week when I was craving something different from my usual breakfast routine, and now, it’s a staple in my kitchen.

Ingredients

  • Eggs – 4
  • Avocado – 1
  • Lime – 1
  • Salt – ½ tsp
  • Pepper – ¼ tsp
  • Butter – 1 tbsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with butter to prevent sticking.
  2. In a bowl, crack the eggs and whisk them until fully blended. Tip: For fluffier egg bites, whisk vigorously to incorporate air.
  3. Dice the avocado into small pieces and fold them gently into the egg mixture. Tip: Use a slightly underripe avocado for easier dicing and a firmer texture in the final product.
  4. Squeeze the juice of one lime into the mixture and add salt and pepper, then stir to combine. Tip: Roll the lime on the counter before juicing to maximize the amount of juice you get.
  5. Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
  6. Bake for 15-20 minutes, or until the egg bites are set and the tops are lightly golden. Visual cue: The edges will start to pull away slightly from the tin when done.
  7. Let cool for a few minutes before removing from the tin. Serve warm.

Unbelievably creamy with a zesty lime kick, these egg bites are perfect on their own or paired with a slice of whole-grain toast. I love adding a dollop of salsa on top for an extra flavor boost on lazy weekend mornings.

Chorizo and Manchego Egg Bites

Chorizo and Manchego Egg Bites

My mornings have been transformed ever since I stumbled upon the magic of Chorizo and Manchego Egg Bites during a lazy weekend brunch experiment. Perfectly portable and packed with flavor, these bites have become my go-to for busy mornings or when I need a protein-packed snack.

Ingredients

  • Eggs – 6
  • Chorizo – ½ cup, cooked and crumbled
  • Manchego cheese – ½ cup, shredded
  • Heavy cream – ¼ cup
  • Salt – ½ tsp
  • Black pepper – ¼ tsp

Instructions

  1. Preheat your oven to 300°F and lightly grease a muffin tin.
  2. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined.
  3. Evenly distribute the cooked chorizo and shredded Manchego cheese among the muffin tin cups.
  4. Pour the egg mixture over the chorizo and cheese in each cup, filling them about ¾ full.
  5. Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top. Tip: To ensure even cooking, rotate the muffin tin halfway through baking.
  6. Let the egg bites cool in the tin for 5 minutes before removing. Tip: Run a knife around the edges for easy removal if they stick.
  7. Serve warm or store in an airtight container in the fridge for up to 3 days. Tip: Reheat in the microwave for 30 seconds for a quick breakfast.

The combination of spicy chorizo and nutty Manchego cheese creates a flavor explosion in every bite, while the creamy texture makes them irresistibly tender. Try serving these egg bites with a dollop of sour cream or a side of avocado for an extra layer of richness.

Pesto and Mozzarella Egg Bites

Pesto and Mozzarella Egg Bites

Mornings in my house are a whirlwind, but these Pesto and Mozzarella Egg Bites have become my go-to for a quick, satisfying breakfast. They’re packed with flavor and so easy to make ahead—perfect for those days when you’re rushing out the door but still want something homemade.

Ingredients

  • Eggs – 6
  • Pesto – ¼ cup
  • Mozzarella cheese – ½ cup, shredded
  • Salt – ½ tsp
  • Pepper – ¼ tsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with cooking spray.
  2. In a large bowl, whisk the eggs until fully combined. Tip: For fluffier egg bites, whisk vigorously to incorporate air.
  3. Add the pesto, shredded mozzarella, salt, and pepper to the eggs. Stir until evenly distributed.
  4. Pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full. Tip: Using a measuring cup with a spout makes this step cleaner and easier.
  5. Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top. Tip: They should spring back when lightly touched.
  6. Let cool in the tin for 5 minutes before removing. This helps them hold their shape better.

These egg bites come out wonderfully fluffy with a rich pesto flavor and gooey pockets of mozzarella. Try serving them with a side of fresh fruit or avocado slices for a balanced breakfast that feels anything but rushed.

Caramelized Onion and Gruyere Egg Bites

Caramelized Onion and Gruyere Egg Bites

Over the weekend, I found myself craving something savory yet simple to whip up for brunch. That’s when I remembered these Caramelized Onion and Gruyere Egg Bites—a recipe that’s become a staple in my kitchen for its foolproof method and crowd-pleasing flavors.

Ingredients

  • Eggs – 6
  • Gruyere cheese – 1 cup, shredded
  • Onion – 1 large, thinly sliced
  • Butter – 2 tbsp
  • Salt – ½ tsp
  • Pepper – ¼ tsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with butter or non-stick spray.
  2. In a skillet over medium heat, melt 2 tbsp of butter and add the thinly sliced onion. Cook for 15-20 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Tip: Lower the heat if the onions start to burn.
  3. In a large bowl, whisk together 6 eggs, ½ tsp salt, and ¼ tsp pepper until well combined.
  4. Divide the caramelized onions evenly among the muffin cups, then sprinkle shredded Gruyere cheese over the onions.
  5. Pour the egg mixture over the onions and cheese in each muffin cup, filling each about ¾ full. Tip: For fluffier egg bites, let the mixture sit for a minute before baking to allow the bubbles to settle.
  6. Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top. Tip: Insert a toothpick into the center of an egg bite; if it comes out clean, they’re done.

Just out of the oven, these egg bites are irresistibly fluffy with a rich, savory depth from the caramelized onions and Gruyere. Serve them warm with a dollop of sour cream or alongside a crisp green salad for a complete meal.

Roasted Red Pepper and Goat Cheese Egg Bites

Roasted Red Pepper and Goat Cheese Egg Bites

Goodness, have I got a treat for you today! These Roasted Red Pepper and Goat Cheese Egg Bites are my latest obsession, perfect for those mornings when you’re craving something savory yet light. I stumbled upon this combo during a lazy Sunday brunch experiment, and now, it’s a staple in my kitchen.

Ingredients

  • Eggs – 6
  • Roasted red peppers – ½ cup, chopped
  • Goat cheese – ¼ cup, crumbled
  • Milk – ¼ cup
  • Salt – ½ tsp
  • Black pepper – ¼ tsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with cooking spray.
  2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
  3. Evenly distribute the chopped roasted red peppers and crumbled goat cheese among the muffin cups.
  4. Pour the egg mixture over the peppers and cheese in each muffin cup, filling them about ¾ full.
  5. Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top.
  6. Let them cool in the tin for 5 minutes before removing. Tip: Running a knife around the edges can help loosen them if they stick.

Here’s the best part – these egg bites are incredibly fluffy with a creamy center from the goat cheese, and the roasted red peppers add a sweet, smoky flavor. Try serving them on a bed of arugula for an extra pop of color and freshness!

Zucchini and Ricotta Egg Bites

Zucchini and Ricotta Egg Bites

Every morning, I find myself reaching for something quick yet nutritious to start my day, and these Zucchini and Ricotta Egg Bites have become my go-to. They’re not only easy to make but also packed with flavors that keep me energized until lunch.

Ingredients

  • Eggs – 4
  • Zucchini – 1 cup, grated
  • Ricotta cheese – ½ cup
  • Salt – ½ tsp
  • Pepper – ¼ tsp
  • Olive oil – 1 tbsp

Instructions

  1. Preheat your oven to 350°F and lightly grease a muffin tin with olive oil to prevent sticking.
  2. In a large bowl, whisk the eggs until fully blended. Tip: For fluffier egg bites, whisk vigorously to incorporate air.
  3. Add the grated zucchini, ricotta cheese, salt, and pepper to the eggs, mixing well to combine.
  4. Evenly distribute the mixture into the prepared muffin tin, filling each cup about three-quarters full. Tip: Using an ice cream scoop can help keep the portions uniform.
  5. Bake for 20-25 minutes, or until the egg bites are set and the tops are lightly golden. Tip: Insert a toothpick into the center of a bite; if it comes out clean, they’re done.
  6. Let the egg bites cool in the tin for 5 minutes before removing. This makes them easier to handle and helps them hold their shape.

Mornings are brighter with these Zucchini and Ricotta Egg Bites on the table. Their creamy texture from the ricotta pairs beautifully with the freshness of the zucchini, making them a perfect grab-and-go breakfast. Try serving them with a dollop of pesto or a side of avocado for an extra flavor boost.

Sweet Potato and Sage Egg Bites

Sweet Potato and Sage Egg Bites

Just the other morning, I found myself staring at a basket of sweet potatoes, wondering how to turn them into something breakfast-worthy without too much fuss. That’s when the idea for these Sweet Potato and Sage Egg Bites came to me—perfect for meal prep or a lazy weekend brunch.

Ingredients

  • Sweet potato – 1 cup, mashed
  • Eggs – 4
  • Fresh sage – 1 tbsp, chopped
  • Salt – ½ tsp
  • Pepper – ¼ tsp
  • Olive oil – 1 tbsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with olive oil to prevent sticking.
  2. In a bowl, whisk together the eggs, mashed sweet potato, chopped sage, salt, and pepper until well combined. Tip: For extra fluffy egg bites, let the mixture sit for 5 minutes before baking.
  3. Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full. Tip: Using an ice cream scoop can help keep the portions uniform.
  4. Bake for 20-25 minutes, or until the edges are golden and the centers are set. Tip: A toothpick inserted in the center should come out clean when they’re done.
  5. Let the egg bites cool in the tin for 5 minutes before removing. This helps them hold their shape better.

Kickstart your day with these egg bites that are wonderfully soft with a hint of earthy sage. They’re fantastic on their own or paired with a dollop of avocado for extra creaminess.

Turkey and Cranberry Egg Bites

Turkey and Cranberry Egg Bites

Delightfully simple yet packed with flavor, these Turkey and Cranberry Egg Bites are my go-to for a quick, protein-packed breakfast that feels festive any time of year. Inspired by a leftover turkey sandwich I once had the day after Thanksgiving, I’ve tweaked the recipe to fit into bite-sized portions perfect for on-the-go mornings.

Ingredients

  • Eggs – 6
  • Cooked turkey – 1 cup, diced
  • Dried cranberries – ½ cup
  • Heavy cream – ¼ cup
  • Salt – ½ tsp
  • Pepper – ¼ tsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin with non-stick spray. Tip: For easier removal, consider using silicone muffin liners.
  2. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined. Tip: Whisking vigorously introduces air, making the egg bites fluffier.
  3. Divide the diced turkey and dried cranberries evenly among the muffin cups.
  4. Pour the egg mixture over the turkey and cranberries in each cup, filling each about ¾ full. Tip: Leave a little space at the top as the eggs will rise during baking.
  5. Bake for 20-25 minutes, or until the egg bites are set and the tops are lightly golden.
  6. Let cool in the tin for 5 minutes before removing. This helps them set further and makes them easier to handle.

Out of the oven, these egg bites are wonderfully moist with a slight sweetness from the cranberries contrasting the savory turkey. Serve them warm with a drizzle of maple syrup for an extra touch of sweetness or pack them cold for a satisfying snack any time of day.

Smoked Salmon and Dill Egg Bites

Smoked Salmon and Dill Egg Bites

Unwrapping the flavors of the Pacific Northwest in a bite-sized delight, these Smoked Salmon and Dill Egg Bites have become my go-to for lazy Sunday brunches. Inspired by a cozy café in Seattle, I’ve tweaked the recipe to perfection, ensuring each bite is as fluffy as it is flavorful.

Ingredients

  • Eggs – 6
  • Smoked salmon – 4 oz, chopped
  • Fresh dill – 2 tbsp, chopped
  • Heavy cream – 1/4 cup
  • Salt – 1/2 tsp
  • Black pepper – 1/4 tsp
  • Butter – 1 tbsp, melted

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with the melted butter.
  2. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined.
  3. Fold in the chopped smoked salmon and dill into the egg mixture gently to distribute evenly.
  4. Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
  5. Bake for 20-25 minutes, or until the egg bites are set and the tops are lightly golden. Tip: For extra fluffiness, avoid opening the oven door during baking.
  6. Let the egg bites cool in the tin for 5 minutes before removing. Tip: Running a knife around the edges can help loosen them if they stick.
  7. Serve warm. Tip: These egg bites pair wonderfully with a dollop of cream cheese or a side of avocado for added richness.

Melt-in-your-mouth tender with a smoky depth from the salmon, these egg bites are a testament to simplicity meeting sophistication. I love serving them on a wooden board with extra dill sprinkled on top for that Instagram-worthy brunch spread.

Black Bean and Corn Egg Bites

Black Bean and Corn Egg Bites

Deliciously simple and packed with protein, these Black Bean and Corn Egg Bites have become my go-to breakfast for busy mornings. I love how they’re easy to make ahead and full of flavor, reminding me of the sunny weekends when I first experimented with this recipe.

Ingredients

  • Eggs – 6
  • Black beans – 1 cup
  • Corn – 1 cup
  • Shredded cheddar cheese – ½ cup
  • Salt – ½ tsp
  • Pepper – ¼ tsp

Instructions

  1. Preheat your oven to 350°F and grease a muffin tin thoroughly to prevent sticking.
  2. In a large bowl, whisk the eggs until fully blended. Tip: For fluffier egg bites, whisk vigorously to incorporate air.
  3. Stir in the black beans, corn, shredded cheddar cheese, salt, and pepper into the eggs until evenly distributed.
  4. Pour the mixture into the prepared muffin tin, filling each cup about ¾ full. Tip: Using a measuring cup with a spout makes this step cleaner and easier.
  5. Bake for 20-25 minutes, or until the egg bites are set and slightly golden on top. Tip: Insert a toothpick into the center of an egg bite; if it comes out clean, they’re done.
  6. Let the egg bites cool in the tin for 5 minutes before removing. This helps them hold their shape better.

So satisfyingly fluffy and flavorful, these egg bites are perfect with a dollop of salsa or avocado slices on top. They also freeze beautifully, making them a smart meal prep choice for the week ahead.

Conclusion

Mastering the art of egg bites has never been easier with these 18 savory recipes that promise to delight your taste buds and simplify your meal prep. Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. Don’t forget to whip up your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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