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Easy + Flavorful Lil’ Egg Bites
Everyone is always asking for more breakfast recipes!
This one is great because you can assemble them right before hopping in the shower, then let em’ bake while you get ready for your day.
Allow to cool for a few minutes and everyone can grab a few while running out the door.
These stay good in the fridge for 3-4 days, so they’re great for meal prep too. Wrap in a damp paper towel and reheat in the microwave or air fryer for a few seconds.
I’ll often use 2 whole eggs plus a bunch of egg whites (instead of 4 whole eggs) to boost the protein. Use this recipe as a base to support YOUR own personal goals and nutritional needs.
Make it your own!
Freshly snipped herbs would also be a fabulous addition.
➡️ Rachel’s Notes:
🥛Use ANY milk of your choice. My personal favorite for these egg bites is unsweetened cashew milk or unsweetened coconut milk. Unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you like and have on hand.
🧀 Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
- 4 large whole eggs, or 12 egg whites
- 1/4 cup milk of choice
- sea salt and ground pepper, to taste
- 1/2 cup freshly shredded cheese of your choice
- 8 cherry tomatoes, chopped
- 8 pitted black olives, thinly sliced
- 2 green onions, finely chopped
- 1 Tbsp fresh parsley, minced
Preheat your oven to 375 degrees f. and lightly spray a 12 spot silicone (2 ounces) mold with avocado oil or olive oil.
In a large bowl, beat the eggs with the milk and season lightly with sea salt and pepper.
Stir in your cheese.
Add the cherry tomatoes, black olives, green onions, and parsley.
Whisk well to combine, then divide your mixture equally among the cups of the silicone mold as shown.
Bake for 20-25 minutes, gently stirring each cup at the halfway mark. This will prevent your egg cups from puffing and keep the shape nice.
Let your egg bites cool for a couple of minutes before popping out the molds.