Introduction
These fluffy and portable egg bites are a protein-packed breakfast or snack you can make ahead. The combination of creamy Monterey Jack, fresh spinach, and smoky roasted peppers creates a perfectly balanced bite. You’ll love how easily they come together in a muffin tin for effortless meal prep.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 egg bites
Ingredients
- 10 eggs
- 1 cup Monterey Jack cheese (finely shredded)
- ¾ cup fresh spinach (finely chopped)
- ½ cup fire roasted jarred red peppers (finely chopped)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin very well with non-stick cooking spray or butter.
- In a large mixing bowl, crack the 10 eggs and whisk vigorously until the yolks and whites are fully combined and slightly frothy.
- Add the finely shredded Monterey Jack cheese, finely chopped fresh spinach, and finely chopped fire roasted red peppers to the egg mixture. Stir until all ingredients are evenly distributed.
- Carefully pour or ladle the egg mixture into the prepared muffin tin, filling each cup about ¾ of the way full. The mixture should be divided evenly among all 12 cups.
- Bake in the preheated oven for 25-30 minutes, or until the egg bites are fully set, puffed, and the tops are just beginning to turn lightly golden.
- Remove the tin from the oven and let the egg bites cool in the pan for 5 minutes. Then, run a butter knife around the edges of each bite to loosen and gently lift them out onto a cooling rack or plate.
Variations
- Blended Base: For an ultra-smooth, custard-like texture, blend the raw eggs in a blender before mixing in the other ingredients.
- Crustless “Quiche” Style: Pour the entire mixture into a greased 9×9 baking dish and bake for 35-40 minutes, then slice into squares.
- Mini Frittatas: Cook the bites in a mini muffin tin for 15-20 minutes to create perfect party or kid-sized portions.
- Dipping Sauce: Serve the egg bites with a simple side of salsa, hot sauce, or plain Greek yogurt for dipping.
Tips for Success
- Chop Finely: Ensure the spinach and peppers are chopped very finely so they distribute evenly and don’t sink to the bottom of the cups.
- Don’t Overfill: Filling the cups only ¾ full prevents messy overflow in the oven as the eggs puff up.
- Test for Doneness: The egg bites are done when a toothpick inserted into the center comes out clean and the center feels firm to a light touch.
Storage & Reheating
Let the egg bites cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a microwave-safe plate and warm for 30-60 seconds until heated through. For a crisper exterior, reheat in a toaster oven or conventional oven at 350°F for about 10 minutes.
FAQ
Can I freeze these egg bites?
Yes, they freeze very well. Cool completely, then place them in a single layer on a baking sheet to freeze solid before transferring to a freezer bag. They can be frozen for up to 3 months.
Why are my egg bites watery?
This is usually caused by excess moisture from the vegetables. Make sure to drain the jarred red peppers well and pat them dry with a paper towel before chopping.
Can I make these without a muffin tin?
Yes, you can use a silicone muffin mold, which makes removal even easier. For a family-style dish, bake the mixture in a greased 9×13 dish and cut into squares.
My egg bites stuck to the pan. What happened?
The pan likely wasn’t greased enough. For next time, be generous with non-stick spray or use paper liners (note: liners can sometimes stick a little).
Are these egg bites good for meal prep?
Absolutely. They are an excellent make-ahead breakfast. Simply store them in the fridge and reheat one or two each morning for a quick, healthy meal.
Can I double this recipe?
Yes, you can easily double all ingredients. You will need to use two muffin tins and potentially bake them in batches or on two oven racks, rotating the pans halfway through baking.
