Start your day with these protein-packed Mini Egg Bites. This breakfast recipe for ham & cheese egg bites is just the thing for busy weekday mornings. A quick 20-minute hot breakfast couldn't be easier.
Why this Mini Muffin Tin Egg Bite Recipe is Amazing: The small size makes for a fast 10 minute bake. There is always time for a hot fun breakfast & my recipe let's you DIY with almost any toppings your family likes.
During the school year this has become of my most repeated breakfast recipes. It is the best make ahead protein for school or workdays. Bonus: great for snacks, lunch, or brunch too!
These are bite-size and so fun to eat. Like my Low-Carb Sausage Cheese Balls, kids cannot resist them. Ok, now we cook!
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Ingredients for Mini Egg Bites
Here are the 5 ingredients plus salt & pepper needed to make this recipe. Besides a half dozen eggs, cheese, ham, & onions is all you need.
See section below for other meat and vegetable topping ideas.
Here are important notes for some ingredients:
- Eggs - large eggs; room temperature is best but not necessary
- Half & Half - for rich silky texture making the eggs more custardy
- Shredded Cheese - cheddar jack or any variety
- Cooked Ham - diced into very small pieces
- Green Onion - diced
- Salt & Pepper
See the recipe card for full list, quantities, & any substitutions/variations.
How to Bake Egg Bites in a Mini Muffin Tin
These are made in a mini muffin tin. I have both a 12 cavity and a 36 cavity. This will make 24 small egg bites so I baked two batches.
Most egg bites are made in a sous vide but let's be honest, most of us don't have one, nevertheless the time it takes to slow cooking at a low temperature. The muffin pan is the answer to that.
The eggs will puff up like mini souffles and the edges will be set & golden. Perfecting for grabbing with your hands and popping them in your mouth.
Here are the easy steps for making mini egg bites with ham & cheese in the oven:
- Prep Eggs & Add Toppings
- Bake in Mini Muffin Tin & Serve
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Prep Eggs & Add Toppings
Begin by preheating your oven to 350°F. Also grab your nonstick mini muffin pan with 12 or 24 cavities. This makes 2 dozen tiny egg bites & I baked 2 batches using my small muffin tin.
In a medium bowl whisk together the eggs and half & half until frothy - about 2 minutes. Add the salt & pepper and whisk again.
To each muffin cavity pour in some egg mixture so it is ⅔ full. Top each with a bit of cheese, ham, and green onion so each are roughly 80% full.
2 - Bake in Mini Muffin Tin & Serve
In the preheated oven, bake the eggs on the middle rack. Do not step away, they cook FAST!
As they bake, they will puff up and look like this. Once the centers are barely set (DO NOT OVER BAKE!) they are done. They should not turn brown or golden.
Depending on your oven it can take 8-10 minutes.
Remove them carefully from the oven. Let them cool a few minutes to set. They will slightly deflate and should pop right out.
Repeat with a second batch if using a 12-cup muffin tin.
Serving & Storing
Enjoy while fresh and warm. Serve with hot sauce, salsa, - when my kids were young they dipped them in ketchup.
Store leftovers in the fridge or freezer. Reheat in a warm oven (works better than a microwave). See more tips in the recipe card below.
What to Serve with Muffin Tin Egg Bites : To keep with the fast breakfast theme make some Turkey Bacon in the Microwave or blend up a quick Mango Pineapple Smoothie. I like mine with just a cup of coffee.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - DO NOT over bake or they will dry out, become rubbery and tough.
- Make it vegetarian, omit the ham and add extra cheese or veggies.
- Substitute the half & half for nonfat or skim milk if you want a lower fat option, the eggs will not be as creamy soft.
- Use diced cooked bacon or spicy/savory breakfast sausage instead of ham if desired.
- Leftover cooked veggie make a great alternative.
- I have been making these since my kids were toddlers. It was the easiest way to get extra veggies in their diet too. Diced broccoli was a go to.
- If you love mini breakfast foods, try any of my mini muffin recipes - the Mini Blueberry Muffins are a favorite in our house!
- The muffin tin isn't just for breakfast, my Twix Cookie Cups is a popular dessert.
FAQ
Overcooking eggs makes them chewy & rubbery. These quick fast so don't step away and check for doneness 1-2 minutes ahead of time since every oven bakes differently.
For a lower-fat option you can make this substitution. Note that the texture will change and be a bit more dense, less fluffy soft.
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Mini Egg Bites
Equipment
- mini muffin tin 12 or 24 cavity
Ingredients
- 6 large eggs
- ¼ cup half & half
- ½ cup diced ham
- ½ cup shredded cheese
- 1 green onion minced (green & white parts)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- In a medium bowl add the eggs and half & half. Whisk for 2 minutes until frothy.6 large eggs, ¼ cup half & half
- Add the salt & pepper, whisk again.¼ teaspoon salt , ⅛ teaspoon black pepper
- To a nonstick mini muffin tin with small cavities, divide the egg mixture evenly amongst each. Make each of them ⅔ of the way filled. There may be leftover egg mixture depending on the size of the eggs used or if using a 12-cavity pan. That is ok, set aside and make another batch.
- Sprinkle in some onion, cheese, & ham to each egg mixture. Each muffin tin spot should be almost to the top (80% full).½ cup diced ham, ½ cup shredded cheese, 1 green onion
- Bake in the preheated oven for 8-10 minutes. The eggs will have puffed up like mini souffles and barely set. They will not be brown. Do NOT over bake or they will be rubbery and tough.
Notes
- Serve while still warm & fresh.
- Leftovers keep for up to 3 days in the fridge or 30 days in the freezer.
- Reheat in the toaster oven or oven for 5 minutes (less chewy than the microwave)
- Any toppings or items you love with your eggs works here. Any leftover meat or veggies are favorites.
- Try diced cooked sausage or bacon instead of ham.
- Use any shredded cheese; cheddar, swiss, & pepper jack are great.
- Make it meatless, omit the ham & add extra cheese instead.
- Leftover cooked broccoli, spinach, mushrooms, or squash are great additions.
- DO NOT over bake - check them starting around the 8 minute mark if you oven runs hot.
Nutrition
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