Mini Italian Egg Bites
A quick and easy breakfast that practically takes no time to throw together. Mini Italian Egg Bites with eggs, ham, cottage cheese, cheddar cheese, and simple Italian seasoning. Topped with parmesan cheese and fresh parsley for a protein packed healthy breakfast! FREEZER FRIENDLY TOO!
When my dear friend Jaime introduced me to her Mini Egg Bite recipe, I knew right away I'd be hooked, so I created my own version that my family absolutely loves and can't get enough of!
Mini Egg Bites Are Easy To Customize
The great thing about Egg Bites is they're super versatile. You can customize them however you like with breakfast meats, cheeses, veggies and more.
For this recipe, I use Italian seasoning for a unique earthy flavor; along with ham, cheddar cheese, freshly grated parmesan, and Italian parsley. The taste is simple enough for a quick morning breakfast, but tasty enough that you'll look forward to it everyday!
Watch Me Make Them
Cottage Cheese For The Win
Thanks to the cottage cheese these egg bites have a light and fluffy texture. And if you think you don't like cottage cheese, you won't even know it's present in these bites--it melts right in when they bake and makes the eggs super moist and tender.
Simple Ingredients For Italian Egg Bites
- Eggs- Make sure to use fresh, large eggs
- Cottage cheese- Offers additional protein, moisture, and makes the egg bites nice and fluffy.
- Ham- For convenience, we use pre-cubed ham from the grocery store.
- Cheese- Cheddar and parmesan.
- Seasonings- Italian seasoning, dried parsley, salt and pepper.
How To Make Egg Bites
- Simply add all the ingredients (minus parmesan and parsley) to a large bowl. Mix to combine and pour evenly into mini muffin cups. Bake for 30-minutes at 350℉ and top with parmesan cheese and parsley. So easy!
Easy Breakfast or Casual Brunch
Egg Bites make breakfast a breeze and are the perfect addition to any brunch table. These no-mess, bite-sized treats can be enjoyed at room temperature, making them ideal finger food everyone will love!
Perfect For Meal Prep
I like to make a double batch and freeze the extras to have on hand when I need something quick and filling. Just reheat in the microwave and you have a super fast protein filled breakfast.
Ang's Tips
- Prevent sticking- Grease your muffin tin really well or use silicone molds for easy removal. A quick spray of cooking oil or a little butter works wonders.
- Freezing tip- Make sure to cool egg bites completely before freezing. This will prevent them from sticking together in your freezer safe container.
Try These High Protein Make-Ahead Breakfast Ideas Next
- Sheet Pan Eggs
- Healthy Egg McMuffin
- Peanut Butter and Jelly Overnight Oats
- Sausage And Cheese Egg Muffins
- Veggie Breakfast Casserole
Easy Italian Egg Bites
Ingredients
- 5 large eggs
- 1 cup low-fat cottage cheese do not use non-fat
- ½ cup shredded cheddar cheese or your favorite cheese blend
- ½ cup diced, cooked ham or use cooked breakfast sausage or bacon
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- freshly grated parmesan for topping optional
- chopped Italian parsley for topping optional
- non-stick cooking spray
Instructions
Preheat oven to 350°F and spray mini muffin pan generously with non-stick cooking spray, unless using silicone.
- In a medium size mixing bowl add eggs, cottage cheese, ham (or meat of choice) shredded cheese, Italian seasoning, salt and pepper. Whisk until completly combined and eggs are broken up.
- Using a small cooking scoop or spoon, fill prepared muffin cups ¾ of the way full. There should be enough for 16 minis. NOTE: If using regular size muffin pan, you should get between 10-12 egg bites.
- Bake in preheated oven for 30-32 minutes. The tops should feel set and spring back when done. Top with parmesan cheese and fresh parsley.
Notes
Nutrition
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These were a super simple, delicious, and fun recipe to make as a family with my husband and 2 year old daughter. A perfect popable bite and a great leftover, too!
I'm so glad you're whole family enjoyed them!
These are a staple in my house. I make a batch on Sunday and the kids eat them for a quick, healthy breakfast before school. I line the muffin cup with a slice of ham lunch meat and fill it with the mixture. We like spinach and tomatoes in ours.
Aren't they the best! Oh, tomatoes and spinach sound great!
Perfect egg bites!
I'm glad you enjoy them!
I have made these several times today’s variation is meatless with lots of chives and roasted red peppers and garlic and herb cream cheese. I am so excited to eat them. The 30 minutes that I am having to wait for them in the oven is excruciating.!!!
Fantastic! I love how versatile they are! Thank you for taking the time to review and comment, Megs!
This was perfect for me to make on a very busy morning. It was delicious an great to take to work. Thanks Angie.
That's wonderful! I'm happy to hear you enjoyed these egg bites. We love them too!
These egg bites were great! So easy and delicious. The Italian seasoning is key. I used silicone muffin cups and they pop right out.
That's fantastic Sharon! They are a staple in our freezer. Thank you for sharing your review!
As a friend of mine would say (Tim). It’s Soooooo GOOOD!!!
I'm so glad!
Made these for my daughter’s brunch birthday and hey we’re such a hit! I didn’t use meat, just egg and cheese. I used liners with oil to prevent sticking - worked perfectly. Made the day before, put in fridge, then reheated in air fryer at venue and kept them warm in a crock pot. Seriously got so many compliments!!
Tiffany, that's wonderful to hear! Thanks for sharing how you reheated and served them, great tip! Sounds like a great party for your daughter.