Cheesy Egg Bites (Recipe)
posted on
April 21, 2026
Here’s an all-new recipe for a quick, tasty, high-protein dish that absolutely needs to be in your breakfast rotation.
You’re going to love these. ⏰They’re a fantastic grab-and-go breakfast option for those busy mornings. And they’ll keep your hand out of the cookie jar 🍪 because they make a tasty high-protein snack any time of the day.
When I make these for breakfast (to great applause), I always make an extra tray for just these reasons. That way, when a starving 9-year-old Farmhand Eli gets off the school bus, he can pop a few in the microwave to curb his hunger before running out to work on his fort.
Or they’ll disappear as an instant (but still nutritious and tasty) breakfast later in the week.
Click here to get farm fresh eggs to make Cheesy Egg Bites.
All you need is a 12-hole muffin tin, parchment paper baking cup liners, and four ingredients.
eggs 🥚 – milk 🥛 – salt 🧂– cheese 🧀
That’s it! And they’ll fly off the plate.
But you can dress them up, too, for a little variety – check the notes at the bottom for optional instructions for adding cooked sausage, vegetables, and herbs. If you’ve ever had it in an omelet, you’ll love it in an egg bite – without the hassle.
The basic recipe calls for six One Straw Ranch eggs and makes 12 large egg bites. Or you can make them adorably mini and get 36 bite-size morsels. Our household is split 50:50 on who likes the big ones and who likes them mini. Yes, I did the math… There’s an odd five of us, but it’s still 50:50 because someone is always changing their mind 😉.
Here’s an important tip I hit upon the hard way – only use parchment paper liners in your muffin tin. Standard paper cupcake liners stick like nobody’s business, but parchment paper baking cup liners peel off like a dream. (The “If You Care” brand parchment liners you can get at the PT Food Co-op work great, and they come in the mini size, too.)
When you choose One Straw Ranch eggs, you know you’re supporting -
Humane – our hens are raised with love and care
Sustainable – protecting the soil and being good to the planet
Clean – no GMO feed, MRNA vaccines or chemicals
Good for you, good for the chickens, good for the planet – and they’re delicious.
Cheesy Egg Bites
Makes 12 egg bites
Ingredients
1/3 C milk
½ tsp salt
¾ C grated cheese
Optional toppings – salsa, hot sauce, sour cream
Directions
Preheat oven to 350 degrees.
Line a 12-hole muffin pan with parchment paper liners.*
Whisk eggs in a bowl until no lumps remain.
Whisk in milk and salt.
Divide grated cheese between the 12 muffin cups (about 1 T per cup).
Optional – add up to 1 T cooked meat and/or vegetables per cup.
Divide egg mixture between the 12 muffin cups – about 3 T per cup. Each cup will be about ½ full.
Place in preheated oven and bake 18-20 minutes until puffed up and set, but not brown. They should reach an internal temp of 180 degrees.
Remove from oven and allow to cool in pan for 3 minutes before removing to a cooling rack or serving immediately.
The egg bites will “fall” as they cool. This creates a perfect vessel for adding toppings such as salsa, sour cream, etc.
Variations:
Add 1 T pre-cooked meat and/or vegetables (sausage, bacon, ham, spinach, broccoli, etc) to each muffin cup along with the cheese.
Sprinkle on a small amount of chopped of fresh herbs (chives, parsley, etc) before cooking.
Sprinkle a small pinch of cayenne on top of the egg bites before cooking.
Make them mini!
- Use mini muffin pans and parchment paper liners.
- For each mini muffin, use 1 tsp cheese and 1 T egg mixture (fill about ¾ full).
- Bake mini egg bites approximately 12-15 minutes until puffed and set, but not brown, with an internal temp of 180 degrees.
- Makes approximately 36 mini egg bites.
*Only use parchment paper liners in your muffin tin. Standard paper cupcake liners stick like nobody’s business, but parchment paper baking cup liners peel off like a dream. (The “If You Care” brand parchment liners you can get at the PT Food Co-op work great, and they come in the mini size, too.)
