Why are my egg bites rubbery?

Egg bites turn rubbery when they are overcooked. Eggs continue cooking from residual heat even after being removed from the oven, so it's best to take them out when they are just set but still slightly soft in the center. Using dairy like milk or cheese also helps keep them tender.

Why are my egg bites wet?

Excess moisture in egg bites usually comes from watery vegetables or undercooked eggs. Be sure to sauté vegetables like mushrooms or spinach before adding them to the mix. If the egg bites seem too wet, bake them a little longer or let them rest in the muffin tin for a few minutes before serving.

Why do my egg bites deflate?

Egg bites deflate because steam escapes as they cool. To prevent this, avoid over-whisking, which incorporates too much air into the eggs, and let them cool gradually at room temperature before transferring them to the fridge. Adding a bit of cottage cheese or yogurt can also help maintain their structure.

How long do egg bites last in the fridge?

Egg bites stay fresh in an airtight container in the refrigerator for up to 4 days. To reheat, microwave them for 20–30 seconds or warm them in the oven at 300°F (150°C) for a few minutes to restore their texture.

Veggie egg bites for breakfast: quick, tasty, and filling

Ingredients

Scale

8 large eggs
½ cup milk
1 tbsp olive oil (for greasing)
½ cup cherry tomatoes, diced
1 cup baby spinach, chopped
½ cup red bell pepper, diced
¾ cup shredded cheddar cheese
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)

Instructions

1️⃣ Prepare the ingredients
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or use silicone liners.

2️⃣ Whisk the egg mixture
In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined. Stir in shredded cheddar cheese.

3️⃣ Fill the muffin tin
Evenly distribute diced tomatoes, spinach, and bell pepper among the muffin cups, filling each about halfway. Pour the egg mixture over the vegetables, leaving a little space at the top. Stir each cup gently to combine.

4️⃣ Bake to perfection
Place in the oven and bake for 18–22 minutes or until the egg bites are firm and slightly golden. Insert a toothpick in the center—if it comes out clean, they’re done.

5️⃣ Garnish and serve
Let the egg bites cool for a few minutes before removing from the tin. Sprinkle with fresh parsley and enjoy warm or store for later.

Notes

Pro oh là là tip: for extra creaminess, blend the eggs and milk in a blender before pouring into the muffin tin. This creates a smoother, more uniform texture.

Prep Time: 10 minutes
Cook Time: 20 minutes