5-Ingredient Muffin Tin Egg Bites

Muffin-tin egg bites turned a classic American breakfast scramble into neat, portable cups perfect for busy mornings. Whisked eggs and cream bake around sausage crumbles and sharp cheddar for a high-protein grab-and-go bite.

Serves 6 · 10 min prep · 20 min cook

Estimate for one serving

• 265 cal
• 20g protein
• 2g carbs
• 19g fat

Every recipe here is free to read.

Ingredients

• 8 large eggs
• 1 cup cooked breakfast sausage crumbles
• 1 cup shredded sharp cheddar cheese
• 1/4 cup heavy cream
• 1/4 cup thinly sliced green onions
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• as needed nonstick cooking spray

Instructions

1. 1Preheat the oven to 350°F. Lightly coat a standard 12-cup muffin tin with nonstick cooking spray, making sure to cover the bottom and sides of each cup.
2. 2In a large bowl, crack the eggs and add the heavy cream, salt, and black pepper. Whisk vigorously until the mixture is uniform, frothy, and no streaks of white remain.
3. 3Scatter the cooked sausage crumbles evenly among the 12 muffin cups. Sprinkle shredded cheddar and sliced green onions over the sausage in each cup.
4. 4Carefully pour the egg mixture into the cups, filling each three-quarters full so the bites have room to puff.
5. 5Gently tap the muffin tin on the counter once or twice to release any large air bubbles and help the cheese settle.
6. 6Bake on the center rack until the egg bites are puffed, set in the center, and lightly golden on top, 18 to 22 minutes. A toothpick inserted in the middle should come out clean.
7. 7Remove the tin from the oven and let the bites cool in the pan for 5 minutes; they will deflate slightly, which is normal.
8. 8Run a thin knife the edges of each cup and lift the bites out. Serve two per person while warm, or cool completely and store in an airtight container.
9. 9Reheat leftover bites in the microwave for 30 to 45 seconds or in a 300°F oven for 8 minutes when ready to eat. They keep refrigerated up to 4 days or frozen up to 1 month.