Egg Bites


Let’s talk egg bites. I may have a tiny obsession with these little bundles of goodness found at most big box coffee shops, and I may have also spent a small fortune on them in the past few months when desperately needing something healthy, tasty and portable on my super busy mornings.

Necessity breeds innovation, so they say, and since I found my schedule to be too busy to even stop into the shops for a matcha and quick bite, I had to get creative with my morning routine. I decided I would try my hand at making these tiny treats myself.

There are quite a few options when looking into molds for your bites. I’ve found that silicone is the way to go for ease of use and ease of removal, and Sur La Table has a mini brownie mold that serves my purpose perfectly.

<<<<Check it out here!>>>>

Now, you can also use regular or mini muffin molds with equal success, but for me, I prefer the size of these molds, and their square shape is super cute. I’ve been whipping up a batch of these on Sunday nights, so they’re always ready to go in the morning to grab on my way out the door.

The best thing about these is that there are so many flavor combinations to choose from, so you can change it up every week. Also, depending on the ingredients you choose, these are a perfect keto friendly breakfast.

A few of my faves:

Pesto, Tomato & Mozz
Pancetta, Onion & Parm
Mushroom & Gruyere
Bacon, Potato, Chives & Cheddar
Bell Peppers & Pepper Jack
Zucchini & Goat Cheese

This recipe is so simple and quick. These come together in about 30 minutes. I’d love to hear which flavors are your favorites. Comment with your combinations.

Egg Bites

(makes 30 bites)


8 eggs
1 cup full fat yogurt (can sub sour cream)
Salt to taste
Cheese of choice
Filling of choice, cooked and cooled


Preheat your oven to 350 degrees. In a blender, blend the eggs, yogurt and salt. Divide cheese and filling between the molds. Pour egg mixture into each compartment being certain not to overfill.

Bake for 15 – 20 minutes or until bites are firm to the touch. Let cool completely before removing from the molds.

Can be stored for a week in the refrigerator in an airtight container. Eat cold, or reheat in the oven or microwave.


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