These veggie-packed egg bites are perfect for meal prep! They come together in just 30 minutes and are so easy to customize.
- 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
What you'll need
- 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: 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.
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.
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.
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.
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.
Looking for more breakfast recipes?
You might like these savory chickpea muffins for a vegan breakfast.
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Vegetarian Breakfast Egg Bites
- 9 large eggs
- ½ cup cottage cheese see note #1
- ½ teasoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ medium red bell pepper diced
- ¼ cup sliced green onion (scallions)
- ½ cup shredded sharp cheddar cheese see note #2
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin.
- Crack eggs into a blender. Add the cottage cheese, salt, garlic powder and black pepper. Pulse the mixture until the eggs are fully broken down.
- Evenly disperse the bell pepper and green onion across the 12 lightly oiled muffin tins. Sprinkle cheddar cheese into each tin. Pour the egg into each muffin tin until about ¾ full.
- Bake on the middle oven rack at 350F for 20-22 minutes, or until the tops of the muffins are set. Use a toothpick to check for doneness if needed. Let rest in the muffin tins for 5 minutes before removing. Enjoy!
- Cottage cheese: I use low fat cottage cheese but 2% or whole works.
- Cheese: Sharp cheddar is my go-to but feta or mozzarella are great options.
- Veggies and proteins: Add up to 1 cup of veggies like zucchini, mushrooms, regular onion, etc. Add cooked and crumbled veggie sausages or tempeh bacon for extra protein.
- Storage and reheating: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat on a plate in the microwave in about 30 seconds.
- Freezing instructions: 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.