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Loaded Veggie Egg Bites

Loaded Veggie Egg Bites are fluffy, protein-packed breakfast bites baked in a muffin pan until puffed and lightly golden. Filled with sautéed onions, peppers, mushrooms, spinach, cheddar, and tender eggs, they’re ideal for meal prep and easy grab-and-go mornings.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 8 large eggs Use room temperature eggs if possible for smoother mixing.
Dairy and seasonings
  • 0.25 cup milk
  • 0.5 cup shredded cheddar cheese
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Vegetables
  • 0.5 cup baby spinach, finely chopped Squeeze out any excess moisture if very wet.
  • 0.5 cup red bell pepper, diced
  • 0.25 cup mushrooms, finely diced
  • 0.25 cup yellow onion, finely diced
  • 0.25 cup cherry tomatoes, diced
  • 2 tbsp chopped green onions
Cooking
  • 1 tbsp olive oil
  • 1 Nonstick cooking spray For greasing the muffin pan.

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 350°F, then lightly grease a 12-cup muffin pan with nonstick cooking spray.
  2. Heat the olive oil in a skillet over medium heat.
Sauté the vegetables
  1. Sauté the onion, mushrooms, and bell pepper for 4–5 minutes, until softened.
  2. Stir in the spinach and cook for 1 minute until wilted, then remove the skillet from the heat.
Mix and assemble
  1. Whisk together the eggs, milk, garlic powder, smoked paprika, kosher salt, and black pepper until smooth.
  2. Divide the cooked vegetables evenly among the muffin cups.
  3. Add the cherry tomatoes, green onions, and shredded cheddar cheese to each muffin cup.
  4. Pour the egg mixture into each muffin cup until about three-quarters full.
Bake and serve
  1. Bake for 18–22 minutes, until the egg bites are puffed, lightly golden, and the centers register 160°F.
  2. Cool for 5 minutes, then carefully remove the egg bites from the pan.
  3. Serve warm or refrigerate in an airtight container for up to 4 days, reheating in the microwave for 20–30 seconds before serving.

Notes

For cleaner slices and more even set, let the cooked vegetables cool slightly before mixing into the cups so the eggs don’t start cooking too early. Refrigerate up to 4 days in an airtight container; freezer-friendly—freeze cooled bites in a single layer, then transfer to a bag and reheat until hot through. For a lower-fat option, use reduced-fat cheddar or part-skim cheese and keep the same bake time.