Fluffy, golden, and melty — these Cheesy Egg Bites are the perfect grab-and-go carnivore breakfast. Soft inside, lightly crisp outside, and endlessly meal-prep friendly. Make a batch Sunday; thank yourself all week.
Why You’ll Love These Egg Bites
- 5 minutes of prep, then the oven does the work
- Perfect portable high-protein breakfast
- 8g protein per 2 bites
- Kid-friendly and endlessly customizable
Ingredients
Makes 12 bites.
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- 8 large eggs
- 1 cup shredded cheddar
- 1/4 cup heavy cream
- 1 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin well.
- Whisk the eggs, cheddar, heavy cream, and sea salt until completely smooth.
- Pour into the muffin cups, filling each about 3/4 full.
- Bake 18–20 minutes until puffed, set, and golden. Cool 5 minutes — they deflate slightly, which is completely normal.
Tips for the Best Egg Bites
- Grease the tin generously — egg bites love to stick
- Don’t overfill; 3/4 full gives the perfect puff
- A silicone muffin pan makes removal effortless
- Add cooked bacon bits or sausage to the batter for variety
Storage
Refrigerate in an airtight container for up to 5 days. Reheat in the microwave for 20–30 seconds or in a 350°F oven for 5 minutes.
Nutrition
Estimated per 2 bites: about 110 calories, 8g protein, 1g carbs, 8g fat. Contains dairy.
