Description
These Homemade Egg Bites are a simple, delicious breakfast option made without a sous vide machine or specialized molds. Baked in a muffin tin, they are tender, moist, and packed with savory flavors from cheese, optional bacon, and fresh chives, making a versatile and affordable alternative to popular cafe egg bites.
Ingredients
Egg Mixture
- 2 large eggs
- ½ cup milk or cream
- 1 cup Gruyere or cheddar cheese, grated (reserve 2 tbsp)
- ½ tbsp fresh chives, chopped
- 1 tbsp ketchup (optional)
Additional Ingredients
- 2 tbsp cooked, crumbled bacon (2-3 slices) (optional)
- 2 tbsp butter, melted (for greasing muffin tin)
Instructions
- Preheat Oven: Set your oven to 275°F to gently bake the egg bites for a tender, custardy texture.
- Prepare Bacon: If using bacon, cook it in the oven or skillet until crispy. Once cooled, crumble into small bits and set aside.
- Mix Ingredients: In a bowl, whisk together eggs, milk or cream, most of the grated cheese (reserving about 2 tablespoons), chopped chives, and ketchup if using. Stir well to combine all flavors evenly.
- Prepare Muffin Tin: Generously brush melted butter inside each mini muffin cup to prevent sticking. Alternatively, use nonstick spray or liners, spraying liners as well.
- Fill Muffin Cups: Using a small ladle or mini ice cream scoop, fill each muffin cup to the brim, making sure to include bits of bacon and cheese settled at the bottom of the bowl. Top each filled cup with the reserved cheese and bacon crumbles.
- Bake: Place the muffin tin on the middle oven rack and bake mini egg bites for 10-15 minutes or regular sized egg muffins for 16-20 minutes. The centers should be slightly jiggly when done. Avoid opening the oven frequently to maintain consistent heat.
- Remove Egg Bites: Once baked and cool enough to handle, gently run a knife or silicone spatula around the edges of each cup to loosen the bites. Invert the tin to slide them out. Removing them while warm ensures they stay tender.
- Serve or Store: Enjoy immediately or let cool and store in a sealed container in the refrigerator for 3-4 days for convenient breakfasts or snacks.
Notes
- You can substitute Gruyere with cheddar or any favorite melting cheese.
- Bacon is optional; omit for a vegetarian version or add other cooked meats or veggies.
- Using mini muffin tins yields smaller, bite-sized portions; regular-sized tins will require longer baking times.
- Do not overbake to maintain the creamy texture; the center should remain slightly soft.
- Use liners or butter generously to prevent sticking and ease removal.
- These egg bites can be reheated gently in a microwave or oven.
