Easy to Customize Egg Bites

It’s hard to imagine, but in just a few short weeks, the kids around here are headed back to school. Didn’t summer just start?!

With kids going back to school, that means the mornings are about to get reallllly hectic.

But we all still need a hearty meal to start off our day, and that’s where these egg bites come in!

They’re so easy to make, with no fancy equipment or tools, and you can customize them in SO many ways.

You can also make enough for the week ahead, or make extra and freeze them!

What do I need to make this recipe?

• Eggs – this recipe was developed and tested using large eggs.
• Ranch dressing – use your favorite brand (we use hidden valley).
• Garlic salt – if you don’t have garlic salt, you can use 1/2 tsp garlic powder, and 1/2 tsp kosher salt.
• Onion powder – this adds more savory flavor.
• Black pepper – if you like a bit of spice, you can add more than the 1/4 tsp called for.
• Spinach – I like to use fresh spinach, but if you would prefer, you can use frozen chopped spinach, just make sure you thaw it, and squeeze it well to remove all the excess liquid (or else you’ll have wet egg bites).
• Bacon – you can use store-bought bacon bits (we like the Hormel real bacon bites), or crumble some leftover cooked bacon.
• Pico de gallo – I typically use my homemade version, or pick up a container from the deli section at my local grocery store.

How to make egg bites?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Crack eggs. Crack eggs into a mixing bowl.
2. Combine. Add all ingredients to the mixing bowl with the eggs, and whisk to combine.
3. Transfer to muffin pan. Evenly divide the mixture among the wells in the muffin pan.
4. Bake. Until just set, about 15 minutes.

Variations of this recipe

• Doubled – if you have a big family or would like to keep a stash of these egg bites in your freezer, you can easily double this recipe. Just make sure you double all the ingredients. You’ll need two muffin pans, but the cooking time will remain the same.
• Cottage cheese – instead of ranch dressing, try adding an equal amount of cottage cheese! This adds creaminess, as well as extra protein.
• Seasonings – please feel free to switch up the seasonings to your tastes.
• Filling options – one of the easiest ways to customize these egg bites is to add your favorite fillings! Diced ham, sausage, peppers, mushrooms, frozen spinach vs. fresh, etc.
• Cheesy – cheese lovers unite! If you’d like to add some cheese to these egg bites, you certainly can. I would start with 1/4 cup of shredded cheese (cheddar, gruyere, parmesan, etc), and go from there.

Making egg bites ahead of time

These egg bites are great to make ahead! I like to make them on a Sunday afternoon, then I have breakfast set for most of the work week.

Storage

Leftovers should be stored in an airtight container in the refrigerator and enjoyed within 3-4 days.

Freezing

Cooked egg bites can be frozen for up to 3 months.

I like to lay out the egg bites on a wax paper lined baking sheet and place the whole thing in the freezer for an hour or so, until they’re individually frozen.

Then transfer them to an airtight freezer container, label it with the date, and freeze until needed.

When reheating a frozen egg bite, loosely wrap it in a damp paper towel and microwave for 1-2 minutes, or until heated through.