Cheesy Egg Bites

(Yields 12 servings, 76 kcal, 5.3g fat, 6g protein, 1.2g carbs per 2 egg bite serving)


  • 10 whole eggs
  • 2 tbsp milk
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup white mushroom, chopped
  • 1/4 cup cherry tomatoes, quartered
  • 1/4 cup onion, diced
  • 1/2 cup shredded cheese
  • Salt and pepper to taste


  1. Preheat oven to 350. Grease a 12-count muffin tin with non-stick spray
  2. In a small bowl, mix chopped peppers, mushrooms, onion, tomatoes, and shredded cheese 
  3. Spoon one spoonful of mixture into each muffin cup
  4. In a medium bowl, whisk together eggs and milk. Add salt and pepper
  5. Pour egg mixture over vegetables until each muffin cup is 3/4 full
  6. Bake 20 minutes, until the centers are set and the egg loses its shine on top
  7. Enjoy immediately, or cool and store in the fridge for 6 days or freezer for 2 months
  8. Other possible add-ins: Bacon, ham, yellow or orange bell pepper, spinach, pesto, garlic, potato
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