Scrambled Egg Bites (freezer breakfast idea)
It’s so nice to have breakfast foods in the freezer ready to go. These scrambled egg bites are great for busy weekday mornings. You can grab them on your way out the door for work or you can heat them up for the kids before school.
The other thing I really like about this particular recipe is how many variations you can make of it. You can try different combinations until you find your favorite. You can also customize them for each person in the family.
This is a great recipe to have kids help with. It’s super easy and older kids can even make them on their own. They can add in the mix-ins they like best. Inviting the kids to participate in making the egg bites really allows them to explore their culinary creativity. It also makes them more likely to be willing to try new foods.
Scrambled Egg Bites Recipe:
Ingredients:
- 12 eggs
- salt and pepper
- whatever you want to add in such as vegetables, meat, and shredded cheese
Assembly instructions:
- Grease muffin tins with butter or cooking spray.
- Break one egg into each muffin tin.*
- Lightly whisk each with a fork to break the yolk.
- Sprinkle with salt and pepper.
- Drop-in your choice of mix-ins.
- Press the mix-ins down with a fork or spoon.
- Bake at 350° for 20-25 minutes.
- Cool.
- Place in a large, resealable freezer bag. Seal. Freeze.
*You can substitute egg whites if desired.
It’s important to allow the egg bites to cool before you add them into the bag or it will create moisture in the bag which will affect the texture of the egg bites. We learned this lesson the hard way.
Cooking instructions:
- Thaw.
- Reheat in the microwave on a paper towel or napkin. Cooking times vary depending on the microwave oven but approximately 1 1/2 to 2 minutes if frozen or 30 seconds if thawed.
- If you want, you can top the egg bites with salsa, some hot sauce, guacamole, or cottage cheese.
Suggestions for what to put in egg bites:
- diced green or purple onions
- chopped red or green pepper
- diced tomatoes
- pre-cooked deli ham
- pre-cooked sausage
- crumbled cooked bacon
- cooked diced turkey
- shredded cheese (cheddar, Gruyere, Swiss, jalapeño jack, or a blend)
- feta or goat cheese
- diced jalapeños
- baby spinach
- broccoli
It can be difficult to get the egg bites out of the muffin tin cleanly, so be sure to grease the tin well. Alternately, you can use stoneware or a silicone mold. I usually use a stoneware muffin tin for mine and they come out beautifully.
My husband loves the egg bites at Starbucks, but he finds them a bit small. Also, Starbucks is a farther drive than our freezer! He’s loving having these handy whenever he wants to grab a quick breakfast. He is on again-off again with his Keto diet and these are low carb so he can eat them no matter what.
- 12 eggs *You can substitute egg whites if desired.
- salt and pepper
- whatever you want to add in such as vegetables, meat, and shredded cheese
-
Grease muffin tins.
-
Break one egg into each muffin tin.*
-
Lightly whisk each to break the yolk.
-
Sprinkle with salt and pepper.
-
Drop in your choice of mix-ins.
-
Press the mix-ins down with a fork or spoon.
-
Bake at 350° for 20-25 minutes.
-
Cool.
-
Place in large, resealable freezer bag. Seal. Freeze.
-
Thaw.
-
Reheat in the microwave on a paper towel or napkin. Cooking times vary depending on your microwave oven, but approximately 1 1/2 to 2 minutes if frozen or 30 seconds if thawed.
-
If you want, you can top the egg bites with salsa, some hot sauce, guacamole, or cottage cheese.
It's important to allow the egg bites to cool before you add them into the bag or it will create moisture in the bag which will affect the texture of the egg bites.
Suggestions for what to put in egg bites:
diced green or purple onions, chopped red or green pepper, pre-cooked deli ham, pre-cooked sausage, crumbled cooked bacon, cooked diced turkey, shredded cheese (cheddar, Gruyere, Swiss, jalapeño jack, or a blend), diced jalapeños, spinach, broccoli
Check out some of our other make-ahead breakfasts:
