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Easy Egg Bites (6-Ingredients, Muffin Tin Egg Bites)

These egg bites are gluten-free, keto, and convenient! The are loaded with veggies and cheese and easily customizable to suit your tastes.
Course Breakfast, Brunch, Snack
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 62kcal

Ingredients

  • 1/4 cup (100 ml) milk
  • 6 large eggs
  • 1 red bell pepper deseeded and chopped
  • 1-1/2 cups (90g) spinach sliced
  • 2-3/4 ounces (75g) brie cheese (or goat cheese) chopped
  • Salt to taste

Instructions

  • Preheat oven to 350 degrees F /180 degrees C / fan assisted 60 degrees C / gas 4 and oil a 12-hole muffin tray with cooking spray.
  • Beat together the milk and eggs.
  • Then mix in the rest of the ingredients.
  • Divide the egg mixture equally in the muffin cups and bake for 18-20 minutes or until set.
  • Let egg bites cool for 5 minutes then remove from tray and eat warm or allow to cool completely and eat cold.

Notes

    • If you don't have large eggs, then use 8 medium eggs instead.
    • Chop the vegetables up small so they mix in well and cook through.
    • Let them cool during which they will firm up before removing them. Otherwise they may break.
    • Make sure to use a nonstick muffin tin that is well-oiled so that the egg muffins don't stick.
    • Fill the muffin tins only up to 3/4 full so they don't overflow during cooking.
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Weight Watchers Points: There is just 1 Freestyle Point in a serving of Baked Egg Bites.

Nutrition

Calories: 62kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 80mg | Potassium: 113mg | Vitamin A: 1185IU | Vitamin C: 14.8mg | Calcium: 41mg | Iron: 0.7mg