Egg Muffin Bites

These egg muffin bites are the perfect snack to have on hand for hungry kids after school. They are also great for picnics, parties and lunchboxes. They are quick and easy to make and can be enjoyed hot or cold.

Pin

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. There is no extra cost to you. Thank you.

Why You’ll Love This Recipe

• Easy to customise depending on your taste
• Gluten free snack that uses whole food ingredients
• Great for batch cooking ahead of time
• Can be served at parties like mini crustless quiches

Ingredients

• 6 eggs
• 75ml (1/3 cup) milk
• 70g (2.5oz) cheddar cheese
• 45g (1.6oz) ham approx. 1 thick slice
• 50g (1.8oz) onion approx. 1 small onion
• 120g (4.2oz) tomatoes approx. 2 large tomatoes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon paprika (optional)

Pin

Alternative Ingredients

You can substitute the ham, onion, tomatoes and paprika with ingredients such as:

Ham Alternatives

• Cooked bacon
• Cooked sausage (cocktail sausages work really well)
• Cooked chicken

Vegetable (Onion & Tomato) Alternatives

• Bell peppers
• Spinach
• Grated carrot
• Brocolli
• Courgettes / zucchini
• Spring onions / green onions

Cheddar Cheese Alternatives

• Cottage cheese
• Feta cheese
• Dairy free cheese alternative

Paprika Alternatives (or just add these in for extra flavour)

• Oregano
• Garlic salt
• Onion salt
• Smoked paprika
• Cayenne pepper

Whatever ingredient combinations you go for please ensure that the meat and vegetables are chopped up small and the meat is already cooked before adding it to your muffin pan.

Try to aim for similar measurements of the ingredients you are substituting, so that you still have enough to make 12 muffins.

Equipment

• Measuring jug or measuring cups
• Jug or bowl to whisk eggs
• Cutting board
• Sharp knife
• Muffin baking pan
• Silicone muffin baking cups (optional)

If you don’t have reusable silicone muffin cups then you can just add the muffin mixture straight into the muffin baking pan. However, please ensure that you grease the muffin pan with olive oil or butter first, to avoid the muffins from sticking.

How to Make Egg Muffin Bites

Step 1

Preheat your oven to 180 °C / 350°F.

Step 2

Chop up the ham, onions and tomatoes (or alternative meat and vegetable ingredients) into small pieces.

Grate (shred) your cheese.

Step 3

Whisk your eggs together in a measuring jug or bowl.

Add the milk, salt, pepper and paprika (if using) to the eggs and combine well.

Step 4

Fill each muffin section with a layer of ham, tomato and onion (or alternative ingredient combinations).

Pin

Pin

Pin

Step 5

Pour in the egg mixture.

Add some grated cheese to each muffin. Push the cheese down into the mixture slightly.

Pin

Pin

Step 6

Bake in the oven for 20 minutes. When you first take them out of the oven they will look quite puffy, but they shrink down slightly as they cool.

Notes

These egg muffin bites taste great when eaten hot or cold.

Enjoy with a salad or coleslaw for lunch, or eat them on their own as a snack.

If you are not planning on eating them straight away, allow to cool and store them in an air tight container in the fridge for up to 3 days.

They can also be frozen for up to 3 months. Allow them to thaw thoroughly before reheating.

Egg muffin bites can be reheated in the oven or microwave.