Muffin Tin Egg Bites
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When it comes to quick, filling breakfasts, these Muffin Tin Egg Bites are a go-to favorite. Packed with savory chorizo, tender potatoes, and hearty kale, they’re easy to make and perfect for meal prep. Just bake, store, and reheat as needed for busy mornings!
Easy Muffin Tin Egg Bites Recipe
These muffin tin egg bites are the ultimate grab-and-go breakfast. They’re easy to reheat, pre-portioned, and packed with protein to keep you satisfied throughout the day. They’re great for busy adults and hungry kids alike!
Even better, they’re made with wholesome ingredients like eggs, kale, and potatoes. So they taste delicious and you can feel good about serving them to your family!
Why I Love This Egg Muffin Recipe
- They’re so convenient for busy mornings! These egg bites are pre-portioned and easy to reheat, making them perfect for grab-and-go breakfasts.
- Packed with protein and wholesome ingredients like eggs, kale, and potatoes, they keep you full and energized.
- With a tasty combo of chorizo and veggies, they’re a hit with both kids and adults.
Ingredients
- Chorizo sausage: Use ground chorizo in this recipe for a bold, savory flavor. If you’d like a milder option, you can substitute it with ground turkey sausage or your favorite breakfast sausage.
- Potatoes: I recommend using any kind of medium potato, like russet or Yukon gold. Potatoes add a creamy taste and make the bites more filling.
- Kale: Remove the large stems and chop the leaves into bite-sized pieces. Kale adds wonderful texture and color to the dish.
- Eggs: Use large, whole eggs for the best results. Make sure to whisk until the yolks and whites are fully combined for an even texture throughout!
- Water and almond milk: These help lighten the texture of the eggs. Use unflavored, unsweetened almond milk or swap in dairy milk if you prefer.
- Salt and pepper: A simple seasoning combo that brings all the ingredients together.
- Olive oil: Used to grease the muffin tin to help the egg bites release easily after baking. You can also use nonstick cooking spray.
Substitutions and Variations
Cheese: You can easily mix and match cheeses depending on what you have on hand. Try shredded cheddar cheese, crumbled feta, goat cheese, or even cottage cheese for extra creaminess and added protein.
Different vegetables: Don’t have kale? Swap in sautéed spinach, steamed and finely chopped broccoli, or diced bell peppers. Be sure to pat broccoli dry before adding it to the mix to remove excess moisture.
Protein options: You can substitute chorizo with crumbled turkey sausage, cooked and chopped bacon, or keep it vegetarian by adding black beans.
How to Make Easy Breakfast Egg Muffins
- Over medium heat, cook the chorizo sausage in a medium skillet, breaking it up, until browned. Drain out any excess grease from the sausage, then set it aside.
- Dice the potatoes and cut the kale into bite-sized pieces. Add potatoes to the skillet with water and cover, allowing to simmer until softened. Stir the kale into the potatoes and cook uncovered for 2-3 minutes. Add the chorizo back to the skillet.
- Crack the eggs in a bowl and whisk them well with the milk. Season with salt and pepper. Preheat the oven. Meanwhile, oil your muffin tin well, or use silicone cups to line the tin.
- Spoon the chorizo and vegetable mixture into 8 cups, gently pressing the mixture down with the back of your spoon. Pour the egg mixture into each cup, careful not to overfill.
- Gently tap the muffin tin on the counter a few times to let the egg mixture settle in and to prevent bubbles. Bake for 10-12 minutes or until cooked through.
- Once the muffins are fully cooked, remove them from the oven and serve!
Tips for Success
This amazing egg bites recipe is very easy to make. To ensure you have the best results, here are a few tips:
- Let the egg bites cool for a few minutes before removing them from the muffin tin. They’ll firm up as they sit, making them easier to handle.
- Whisk the eggs thoroughly to ensure an even texture and prevent pockets of egg white.
- Try using paper muffin liners or a silicone muffin pan for easy cleanup. Silicone prevents sticking better than metal, so the egg bites release without leaving behind a mess.
FAQ
Let the egg bites cool completely, then store them in an airtight container in the refrigerator for up to 5 days. To reheat, place them in the microwave and warm in 30-second intervals until heated through.
Absolutely. These egg bites are ideal for meal prep. Bake a batch at the beginning of the week, store them in the fridge, and reheat them in the microwave for a quick breakfast anytime.
Yes! Once cooled, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. To reheat from frozen, microwave in 30-second intervals until warmed through, or thaw overnight in the fridge and reheat as usual.
How to Serve
These easy egg bites are the perfect breakfast on the go. We love serving them with the recipes below!
- Try serving your egg bites with a banana coffee smoothie. It’s an amazing combo for busy mornings.
- They’re great alongside some easy air fryer French toast, too!
- A fresh glass of carrot apple ginger juice is another favorite at our house.
- You can also serve them up with some easy, comforting Instant Pot oatmeal.
More Breakfast Recipes
If you love these high protein egg bites, be sure to try some of our other favorite egg recipes.
These bacon egg bites are a delicious, savory morning treat.
- We love these prosciutto egg cups. They have the perfect crisp exterior!
- Be sure to try these poached eggs in the air fryer. It’s the easiest way to achieve perfectly poached eggs.
- This vegetable breakfast casserole is another great option if you want to make breakfast ahead of time!
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Muffin Tin Egg Bites
Equipment
Ingredients
- ½ pound chorizo sausage ground
- 2 medium potatoes peeled and diced into 1/2 inch pieces
- 2 cups kale large stems removed
- 6 eggs
- 3 tablespoon water
- 3 tablespoon unflavored unsweetened almond milk
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil for oiling the muffin tin
Instructions
Prep the Ingredients
- Over medium heat, cook the chorizo sausage in a medium skillet, breaking it up, until browned. Drain out any excess grease from the sausage, then set it aside.
- Dice the potatoes and cut the kale into bite-sized pieces.
- Add potatoes to the skillet with water and cover, allowing to simmer until softened. Stir the kale into the potatoes and cook uncovered for 2-3 minutes. Add the chorizo back to the skillet.
- Crack the eggs in a bowl and whisk them well with the milk. Season with salt and pepper.
Prepare the Egg Muffins
- Preheat the oven. Meanwhile, oil your muffin tin well, or use silicone cups to line the tin.
- Spoon the chorizo and vegetable mixture into 8 cups, gently pressing the mixture down with the back of your spoon.
- Pour the egg mixture into each cup, careful not to overfill. Gently tap the muffin tin on the counter a few times to let the egg mixture settle in and to prevent bubbles.
- Bake for 10-12 minutes or until cooked through.
