Vegetarian Breakfast Egg Bites

Name: Vegetarian Breakfast Egg Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 9 large eggs; 1/2 cup cottage cheese (see note #1); 1/2 teasoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/2 medium red bell pepper (diced); 1/4 cup sliced green onion (scallions); 1/2 cup shredded sharp cheddar cheese (see note #2)

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These veggie-packed egg bites are perfect for meal prep! They come together in just 30 minutes and are so easy to customize.

Overhead view of six egg muffins in a pink muffin tin

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Recipe features

Great for meal prep breakfasts
Ready in under 30 minutes
Made in a blender (no whisking required)
Easy to customize using your favorite cheese, veggies and protein

Whether you call them egg bites or egg muffins, these are a great option for when you want a breakfast casserole with less prep and more portability. Their texture is a lot of like mini frittatas!

What you'll need

Labeled ingredients used to make egg bites

Eggs: I use 9 large eggs to make a dozen muffins. I haven't tested this recipe with egg whites.
Cheese: Shredded sharp cheddar is my go to with eggs, but mozzarella or feta would also be great.
Cottage cheese adds protein and helps make the muffins more fluffy. I use low fat cottage cheese but 2% or whole also works.
Bell pepper: I use diced bell pepper for a pop of sweetness, crunch and color. Green, orange or yellow bell pepper also work.
Green onion: Use the green and white parts for a variety of flavor and texture. Finely diced white or yellow onion also works.

Step by step instructions

This recipe is made in a blender, which means no whisking or mixing bowls required. It also allows you to easily pour the egg mixture into the muffin tins.

Step one showing egg before and after blending

Step one: Add the shelled eggs, cottage garlic powder, salt and pepper to a blender. Pulse a few times until the eggs are completely broken down and the cottage cheese is mostly broken down.

Step two: Sprinkle the veggies across 12 lightly greased muffin tins. Don't worry about the veggies pooling at the bottom of the muffins. They will disperse throughout as they cook!

Step three: Top the veggies with a few sprinkles of shredded cheddar.

Step four: Pour the egg mixture into the muffin tins (this is the brand in the photos). Fill each tin about ¾ way. If your measuring is uneven you can use a tablespoon to transfer egg from over-filled tins to under-filled tins.

Step five: Bake at 350F on the center oven rack for 20-22 minutes. You can tell the eggs are ready when the top is set and the edges are starting to become golden. You can insert a toothpick into the center to double check done-ness as needed.

Recipe FAQ

How do you keep the muffins from deflating?

If I told you they won't deflate, I'd be lying! They do come out perfectly puffy and collapse a little as they cool because they don't have anything to support their structure other than egg and milk proteins.

There are a few ways to keep them as puffy as possible. Make sure your oven isn't too hot (I use this oven thermometer) and let the muffins cool in their tins for 5 minutes before removing them. Make sure not to open the oven up while cooking as this can affect their structure.

Can I use milk in place of cottage cheese?

Short answer: kind of. Long answer: I originally used milk when testing this recipe but found that cottage cheese makes the muffins a little fluffier. Know that the result won't be completely similar if you use milk.

What do you eat with these?

I like to eat these with a slice of toast and avocado. They would also go well with breakfast potatoes or a skillet breakfast.

How do you store and reheat these?

Keep leftovers refrigerated in a closed container for 3-4 days. I reheat them on a plate in the microwave in just about 30 seconds.

Can I freeze these?

Yes, these freeze really well. Freeze multiple muffins in a large freezer safe container or wrap in foil and freeze individually. You can reheat frozen egg bites in the microwave in about 60 seconds.

Tips and customization

Veggies: You can add about 1 cup of veggies before you start having leftover egg mixture. Try zucchini, diced yellow onion or mushrooms. Try sautéing the veggies before adding them to enhance their flavor.
Protein: You can add crumbles of your favorite veggie sausage (Morningstar or Beyond Meat are my go-tos) or tempeh bacon for extra protein. Cook the sausages and crumble them before adding to the muffin tins.
Paper muffin liners can be used in place of oil if desired. I prefer oil because I don't like the muffin liners getting stuck into the egg.
Spices: You can add a little flair to this recipe with 1-2 teaspoons of Cajun seasoning or Italian seasoning. Choose salt-free seasonings or omit the salt from the recipe.
Serving: These would go well with veggie breakfast bowls, pancakes or pastries.

Single egg muffin on a white plate with more muffins in the background

Looking for more breakfast recipes?

You might like these savory chickpea muffins if you're looking for a vegan breakfast.

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5 from 1 vote