These delicious vegetarian egg bites are a great make-ahead breakfast! You can prepare a batch of these and reheat them in the microwave for a quick morning meal or high-protein snack!

vegetarian egg bites on a cutting board
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I have to admit that I don’t eat a lot of eggs. I’m not vegan, but eggs have never really been my thing. My husband on the other hand is an egg-every-morning kind of guy, so he eats enough eggs for both of us. He loves omelets and frittatas but we rarely have time to make something like that in the morning, so these egg bites are a great quick and easy solution! They can be made in advance and kept in the fridge, then reheated when hunger strikes.

These egg bites are also really easy to customize. You can swap out the veggies for what you have in your fridge and you can skip the cheese if you want to keep these bites dairy-free. Although I’m a vegetarian, I can confirm that you can add chopped, cooked sausage if that’s your thing! I’ve tested it with veggie sausage and it worked great.

vegetarian egg bite ingredients

How to Make Egg Bites

First of all, a silicone pan is essential for this recipe. Trust me. I’ve tried traditional non-stick pans, non-stick sprays, paper liners, etc. Silicone is the only way to go, otherwise, these egg bites will stick to the pan and you’ll be scrubbing your pan for the rest of the day. Luckily, silicone muffin pans are really affordable.

The next step is to prepare your vegetables. I used a little spinach and diced tomato, straining out most of the juice, to prevent these egg bites from getting soggy. You could use mushrooms, shredded zucchini, or finely chopped peppers and onions. (I do recommend sautéing the peppers and onions before adding them to this recipe.)

You’ll add the vegetables and cheese to the bottom of the silicone muffin pan.

veggies and cheese in pan

Then you’ll whisk together the eggs, milk, salt, and pepper until well mixed, and divide it evenly among the muffin cups. It’s about 2-3 tablespoons of egg per cup.

whisked eggs and milk

Finally, bake the muffins until set. Let them cool and remove them from the muffin pan. Then store in the fridge in an airtight container.

egg muffins in a pan

Do I really need a silicone pan?

Yes, a silicone pan is a must. (Trust me, I’ve tried paper liners, non-stick spray, and non-stick pans.) These egg bites have a tendency to stick to the pan, even if the pan has a non-stick coating. I highly recommend using a silicone muffin pan or silicone muffin liners.

Are egg bites healthy?

Absolutely! These egg bites are a great source of protein. Two bites have over 10g of protein and just 135 calories. It’s also a great way to sneak in vegetables for picky eaters that enjoy eggs. And since these can easily be reheated for busy mornings, they’re great when you don’t have time to prepare a healthy breakfast! These are also a great low-carb option.

How to Store and Reheat Leftovers

Store leftover egg bites in an airtight container in the fridge. To reheat, microwave on 50% power for 30-second intervals until heated through.

More Healthy Breakfast Recipes

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Vegetarian Egg Bites

Vegetarian Egg Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 egg bites 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


These delicious vegetarian egg bites are a great make-ahead breakfast option! You can prepare a batch of these and reheat them in the microwave for a quick morning meal or afternoon snack!


Units Scale
  • 7 eggs
  • 1/4 cup whole or 2% milk
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 1/4 cup spinach, roughly chopped
  • 1 small tomato, diced and seeded
  • 1/2 cup shredded cheddar cheese

Note: You’ll need a silicone muffin pan for this recipe


    1. Preheat the oven to 350 degrees.
    2. Whisk together the egg, milk, salt, and pepper.
    3. Add spinach, tomato, and cheese to the bottom of each silicone muffin cup.
    4. Add 2-3 tablespoons of the egg mixture to each muffin cup.
    5. Bake for 22-25 minutes until the egg mixture is set.