Description
These creamy Greek yogurt egg bites are a nutritious and delicious breakfast option, made easily in a muffin tin. Blending eggs with Greek yogurt and cheese creates a smooth, creamy texture reminiscent of Starbucks-style egg bites. Customize with vegetables, meats, or cheeses to suit your taste. Perfect for meal prep and quick breakfasts throughout the week.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- ½ cup plain Greek yogurt (2% or 5% fat for best texture)
- ½ cup shredded cheese (cheddar, Monterey jack, Swiss, or a blend)
- ¼ tsp salt
- ¼ tsp black pepper
Mix-ins
- ¼ cup diced bell pepper
- ¼ cup chopped spinach
- 2 tbsp diced onion (optional)
Additional
- Olive oil or nonstick spray for greasing muffin tin
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the egg bites.
- Blend Ingredients: In a blender, combine the eggs, Greek yogurt, shredded cheese, salt, and black pepper. Blend for 10–20 seconds until the mixture is completely smooth for a creamy texture.
- Prepare Muffin Tin: Grease your muffin tin thoroughly with olive oil or nonstick spray to prevent sticking.
- Add Mix-ins: Distribute the diced bell pepper, chopped spinach, and optional diced onion evenly into each muffin cavity.
- Fill with Egg Mixture: Pour the blended egg mixture into each muffin cavity, filling them about three-quarters full.
- Optional Water Bath: For extra silky egg bites, place the muffin tin on a baking sheet and add hot water to the sheet around the tin to create a water bath.
- Bake: Bake in the preheated oven for 18 to 22 minutes until the egg bites are just set in the center.
- Cool and Remove: Let the egg bites cool for 5 minutes, then gently loosen the edges using a silicone spatula and remove them from the muffin tin.
Notes
- Blend mixture for 10–20 seconds to achieve a smooth, creamy texture similar to Starbucks-style egg bites.
- Use 2% or 5% fat Greek yogurt for the creamiest texture.
- Be careful not to overbake; remove when centers are just set to avoid dryness.
- Baking with a water bath will make the egg bites extra silky and tender.
- Flavor Variations: Spinach & Feta; Bacon Cheddar; Ham & Swiss; Veggie Lovers; Jalapeño Pepper Jack.
- Storage: Refrigerate for 4–5 days or freeze for up to 3 months.
- Reheat in microwave for 20–30 seconds for best results.
Nutrition
- Serving Size: 1 egg bite
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 6g
- Cholesterol: 110mg
