Muffin-shaped egg bites with tomatoes and herbs
Prep Time: 10 minutes | Cook Time: 18–20 minutes | Total Time: 30 minutes
Intensity Level: Easy (1/5) – Perfect for beginners, meal-prep fans, and busy parents.
These muffin-shaped egg bites are the ultimate make-ahead breakfast. Packed with juicy cherry tomatoes, fragrant fresh herbs, and creamy cheese (optional), they’re protein-rich, low-carb, and naturally gluten-free. No fancy sous-vide equipment needed — just a standard muffin tin and your oven.
Why You’ll Love This Recipe
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Portable & portion-controlled – Grab 2–3 bites on your way out the door.
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Customizable – Swap herbs, add spinach, or go dairy-free.
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Works for any meal – Breakfast, brunch, lunchboxes, or post-workout snacks.
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Refrigerator & freezer friendly – Stays fresh for days.
Ingredients
*Makes 12 standard muffin-sized egg bites*
| Ingredient | Amount | Notes |
|---|---|---|
| Large eggs | 8 | Room temperature preferred |
| Cherry tomatoes | ½ cup | Halved or quartered |
| Fresh herbs (mixed) | ¼ cup finely chopped | Basil, parsley, chives, or dill |
| Milk (or unsweetened almond milk) | ¼ cup | For fluffier texture |
| Grated Parmesan or feta (optional) | ⅓ cup | Omit for dairy-free |
| Salt | ½ tsp | To taste |
| Black pepper | ¼ tsp | Freshly ground |
| Garlic powder | ¼ tsp | Optional |
| Olive oil or cooking spray | As needed | For greasing the tin |
Equipment Needed
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12-cup standard muffin tin (non-stick preferred)
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Large mixing bowl
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Whisk or fork
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Liquid measuring cup (for easy pouring)
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Chef’s knife & cutting board
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Oven mitts
Instructions (Step-by-Step)
1. Preheat & Prepare the Tin
Time: 2 minutes | Intensity: Low
Preheat your oven to 350°F (175°C). Generously grease each cup of the muffin tin with olive oil or non-stick cooking spray. Pro tip: Use a paper towel to wipe oil into every crevice — egg bites love to stick.
2. Chop the Vegetables & Herbs
Time: 5 minutes | Intensity: Low (careful with the knife)
Rinse the cherry tomatoes and pat them dry. Cut each tomato in half (or quarters if large). Finely chop your fresh herbs until you have ¼ cup total. Set both aside.
3. Whisk the Egg Base
Time: 3 minutes | Intensity: Low
Crack all 8 eggs into a large mixing bowl. Add the milk, salt, pepper, and garlic powder (if using). Whisk vigorously for 60–90 seconds until the mixture is uniform, pale yellow, and slightly frothy. Well-whisked eggs = taller, fluffier bites.
4. Assemble the Muffin Cups
Time: 2 minutes | Intensity: Low
Evenly distribute the halved cherry tomatoes and fresh herbs among the 12 muffin cups (about 3–4 tomato halves per cup). If using cheese, sprinkle a little into each cup now. Pour the whisked egg mixture over the fillings, filling each cup about ¾ full. Leave a little room — the bites will puff up.
5. Bake
Time: 18–20 minutes | Intensity: None (oven does the work)
Place the muffin tin on the middle rack of your preheated oven. Bake for 18 minutes, then check for doneness. The egg bites are ready when the centers are set (no jiggle) and the edges are lightly golden. A toothpick inserted in the center should come out clean. For softer bites, pull at 18 minutes; for firmer, go to 20.
6. Cool & Release
Time: 5 minutes | Intensity: Low (use oven mitts)
Remove the tin from the oven and let it cool on a wire rack for 5 minutes. Run a butter knife or offset spatula gently around the edge of each muffin cup. Carefully lift out the egg bites — they should pop out easily if greased well.
Serving Suggestions
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As-is: Warm from the oven with a side of avocado slices.
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Breakfast sandwich style: Tuck one egg bite inside a small English muffin with a smear of pesto.
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On a salad: Crumble cooled egg bites over arugula with lemon vinaigrette.
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With hot sauce: A dash of sriracha or Cholula wakes up the herbs and tomato.
Storage & Meal Prep
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Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave for 20–30 seconds or in a 300°F oven for 5 minutes.
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Freezer: Arrange cooled egg bites on a baking sheet and freeze until solid (1 hour). Transfer to a freezer bag. They’ll keep for 2 months. Reheat frozen bites at 350°F for 10–12 minutes (no need to thaw).
Nutrition Information
*Per serving (2 muffin-shaped egg bites)*
Recipe makes 12 bites total → 6 servings
| Nutrient | Amount |
|---|---|
| Calories | 142 kcal |
| Protein | 11 g |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 3 g |
| Fiber | 0.5 g |
| Sugars | 2 g |
| Sodium | 260 mg |
| Cholesterol | 248 mg |
| Vitamin A | 12% DV |
| Vitamin C | 8% DV |
| Calcium | 6% DV |
| Iron | 6% DV |
Nutrition calculated using 2% milk, Parmesan cheese, and olive oil for greasing. Omit cheese to reduce calories to ~120 kcal and saturated fat to 2 g per serving.
Allergy & Dietary Swaps
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Dairy-free: Use unsweetened almond milk and omit cheese. The bites will still be delicious.
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Egg-free: This recipe relies on eggs for structure; try a tofu or chickpea flour version instead.
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Low-sodium: Reduce salt to ¼ tsp and skip added cheese.
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More veggies: Finely chopped spinach, bell peppers, or mushrooms work beautifully. Sauté watery veggies first to avoid sogginess.
Chef’s Tips for Perfect Egg Bites Every Time
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Don’t overfill – ¾ full is the sweet spot. Too much egg will puff over the edges.
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Grease like you mean it – Even non-stick pans need a good coating. Coconut oil or butter also work.
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Let them rest – The 5-minute cooling period firms up the structure, making removal easier.
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Use a silicone muffin tin – If you have one, it’s the ultimate non-stick solution for egg bites.
FAQ
Can I make these without a muffin tin?
Yes. Use a silicone mini-loaf pan or even a greased ramekin. Adjust baking time based on size.
Why did my egg bites stick?
Either the pan wasn’t greased enough, or they weren’t cooled for the full 5 minutes. Next time, try lining the tin with parchment paper circles cut to size.
Can I add meat?
Absolutely. Add ½ cup of crumbled cooked bacon, diced ham, or cooked breakfast sausage. No need to adjust baking time.
Are these keto-friendly?
Yes — as written, they have only 3g carbs per serving (2 bites). Omit milk to reduce carbs further (replace with 2 tbsp water).
Final Notes from the Kitchen
These muffin-shaped egg bites with tomatoes and herbs have become a weekend staple in my home. They turn a handful of simple ingredients into something that feels special — bright, herby, and satisfying without being heavy. Whether you’re feeding a crowd, prepping for a busy week, or just want a hot breakfast without standing over the stove, this recipe delivers.
