Make-Ahead Sweet Corn Cheddar Egg Bites

Born from the grab-and-go cafe boom, these make-ahead egg bites bake up in a muffin tin for busy mornings. Sweet corn and sharp cheddar fold into fluffy eggs with spinach for a satisfying American breakfast you can reheat all week.

Serves 6 · 15 min prep · 22 min cook

Estimate for one serving

• 215 cal
• 16g protein
• 8g carbs
• 13g fat

Every recipe here is free to read.

Ingredients

• 10 large eggs
• 1 1/2 cups fresh sweet corn kernels
• 1 cup shredded sharp cheddar cheese
• 1 cup baby spinach, chopped
• 1/3 cup whole milk
• 3 green onions, thinly sliced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• for greasing olive oil or nonstick spray

Instructions

1. 1Preheat the oven to 350°F and generously grease a 12-cup standard muffin tin so the bites release cleanly later.
2. 2In a large mixing bowl, crack the eggs and whisk vigorously with the milk until the mixture is fully uniform and slightly frothy.
3. 3Stir in the salt, black pepper, and garlic powder until evenly distributed through the egg base.
4. 4Fold in the sweet corn kernels, chopped spinach, shredded cheddar, and sliced green onions so every bite will have balanced mix-ins.
5. 5Divide the egg mixture evenly among the muffin cups, filling each three-quarters full; the corn and cheese should be visible on top.
6. 6Bake for 18 to 22 minutes until the centers are just set, the tops look puffed and lightly golden, and a toothpick inserted in the middle comes out clean.
7. 7Cool the bites in the pan for 5 minutes, then run a thin knife the edges and transfer them to a wire rack to finish cooling.
8. 8Serve two warm bites immediately, or refrigerate in an airtight container for up to 4 days and reheat in a 300°F oven or microwave until hot through for grab-and-go mornings.