Vegetarian Breakfast Egg Bites (2024)

These veggie-packed egg bites are perfect for meal prep! They come together in just 30 minutes and are so easy to customize.

Recipe features

• Great for meal prep breakfasts
• Ready in under 30 minutes
• Made in a blender (no whisking required)
• Easy to customize using your favorite cheese, veggies and protein

Whether you call them egg bites or egg muffins, these are a great option for when you want a breakfast casserole with less prep and more portability. Their texture is a lot of like mini frittatas!

What you'll need

• Eggs: I use 9 large eggs to make a dozen muffins. I haven't tested this recipe with egg whites.
• Cheese: Shredded sharp cheddar is my go to with eggs, but mozzarella or feta would also be great.
• Cottage cheese adds protein and helps make the muffins more fluffy. I use low fat cottage cheese but 2% or whole also works.
• Bell pepper: I use diced bell pepper for a pop of sweetness, crunch and color. Green, orange or yellow bell pepper also work.
• Green onion: Use the green and white parts for a variety of flavor and texture. Finely diced white or yellow onion also works.

Step by step instructions

This recipe is made in a blender, which means no whisking or mixing bowls required. It also allows you to easily pour the egg mixture into the muffin tins.

Step one: Add the shelled eggs, cottage garlic powder, salt and pepper to a blender. Pulse a few times until the eggs are completely broken down and the cottage cheese is mostly broken down.

Step two: Sprinkle the veggies across 12 lightly greased muffin tins. Don't worry about the veggies pooling at the bottom of the muffins. They will disperse throughout as they cook!

Step three: Top the veggies with a few sprinkles of shredded cheddar.

Step four: Pour the egg mixture into the muffin tins (this is the brand in the photos). Fill each tin about ¾ way. If your measuring is uneven you can use a tablespoon to transfer egg from over-filled tins to under-filled tins.

Step five: Bake at 350F on the center oven rack for 20-22 minutes. You can tell the eggs are ready when the top is set and the edges are starting to become golden. You can insert a toothpick into the center to double check done-ness as needed.

Recipe FAQ

Tips and customization

• Veggies: You can add about 1 cup of veggies before you start having leftover egg mixture. Try zucchini, diced yellow onion or mushrooms. Try sautéing the veggies before adding them to enhance their flavor.
• Protein: You can add crumbles of your favorite veggie sausage (Morningstar or Beyond Meat are my go-tos) or tempeh bacon for extra protein. Cook the sausages and crumble them before adding to the muffin tins.
• Paper muffin liners can be used in place of oil if desired. I prefer oil because I don't like the muffin liners getting stuck into the egg.
• Spices: You can add a little flair to this recipe with 1-2 teaspoons of Cajun seasoning or Italian seasoning. Choose salt-free seasonings or omit the salt from the recipe.
• Serving: These would go well with veggie breakfast bowls, pancakes or pastries.

Looking for more breakfast recipes?

You might like these savory chickpea muffins if you're looking for a vegan breakfast.

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