Egg Bites
Endlessly customizable and quick to make, these protein-packed egg bites are perfect for breakfast, lunchboxes, or grab-and-go snacks.
Servings: 6
Ingredients:
- 4 large eggs
- 1 hot dogs, finely diced
- ½ cup spinach, chopped
- ½ cup shredded cheese, any kind
- Salt & black pepper
- 2 tbsp milk
- 1 tbsp olive oil or butter, for greasing
Method:
Start Cooking- Heat oven to 350°F (175°C). Grease a muffin tin well.
- Quickly sauté diced hot dog in a pan for 2–3 minutes (Optional but good).
- In a bowl, whisk eggs, milk, salt, and pepper.
- Stir in cheese, hot dogs, and spinach.
- Pour into muffin cups about ¾ full.
- Bake 15 - 18 minutes, until just set in the center.
- Cool 2 minutes, remove, and enjoy. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- Spinach rule: If it’s fresh or frozen, always squeeze it dry first. Extra moisture = soggy egg cups.
- Hot dog tip: A quick 2–3 minute sauté adds flavor and prevents rubbery bites.
- Fill level: Stop at about ¾ full. Eggs puff up, then sink, totally normal 😊 Eggs do that.
- Bake just until set: Overbaking = dry texture.
- About liners: Spraying paper liners alone doesn’t work well with eggs. For best results, use silicone muffin cups or skip liners and grease the muffin tin directly with oil or butter. If you must use paper cups, spray generously, brush a little oil over the spray, and let the egg cups cool for 5 minutes before removing. For egg bites, a well-oiled pan without liners works best every time.
- Swap hot dogs for cooked sausage, bacon, or leftover chicken.
- Try different cheeses: cheddar for bold, mozzarella for mild, pepper jack for heat.
- Add-ins that work beautifully: diced bell pepper, green onion, mushrooms, or a pinch of paprika.
- Try different flavor combos like spinach and feta, bell pepper and cottage cheese, bacon and cheddar, or mushroom and Swiss.
- Use whatever veggies, cheeses, or proteins you have on hand. Egg bites are endlessly customizable and a great fridge-cleaner recipe for using up leftovers.
- Want lighter? Add 1 tablespoon water per egg.
- Want creamy? Add 1 tablespoon cream or milk per egg.
- Want pure egg cups? Use eggs only.
- Serve warm with toast, avocado slices, fruit, or yogurt.
- They’re great for breakfast-on-the-go, lunchboxes, or a quick protein snack.
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Nutrition:
Calories: 71 kcal | Carbohydrates: 2 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 3 g | Cholesterol: 11 mg | Sodium: 114 mg | Potassium: 40 mg | Fiber: 0.1 g | Sugar: 0.3 g | Vitamin A: 306 IU | Vitamin C: 1 mg | Calcium: 58 mg | Iron: 0.3 mg
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