Breakfast · Family kitchen
Protein-Packed Breakfast Egg Bites with Vegetables
These easy breakfast egg bites are filled with eggs, spinach, mushrooms, ham, sausage, and cheese for a wholesome and satisfying way to start the day.
A favorite from my family kitchen
The breakfasts we remember
Making breakfast for my children in the morning was always a special part of our daily routine. Before I woke them up to get ready for school, I would head into the kitchen and get breakfast started.
These egg bites became one of my favorite breakfasts to make for them. I loved knowing they were heading off to school after eating a wholesome breakfast packed with vegetables and protein—and somehow, they never seemed to get tired of them!
I think the secret was that I rarely made them exactly the same way twice. I would change the protein depending on what I had available—sometimes ham, sometimes sausage, or a combination of both. I would also switch up the vegetables and cheeses.
That is one of the things I still love most about this recipe. There really is not just one way to make it. Today, I am sharing a version made with mushrooms, spinach, ham, sausage, and cheese.
What you'll need
Ingredients
- 4 large eggs
- ½ cup liquid egg whites
- 2–3 tablespoons half-and-half
- ½ cup cooked sausage, crumbled or finely chopped
- ½ cup cooked ham, diced
- ½ cup mushrooms, finely chopped
- ½ cup fresh spinach, chopped
- ½–¾ cup shredded cheese, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
- Small pinch of salt, optional
- Cooking spray or a little oil for the muffin pan
Step by step
Instructions
- Preheat the oven. Heat your oven to 350°F. Lightly grease a standard muffin pan with cooking spray or oil.
- Prepare the vegetables. Sauté the mushrooms until they soften and release their moisture. Add the spinach and cook just until wilted. Remove from the heat and drain any excess liquid.
- Prepare the filling. Make sure the sausage is fully cooked and crumbled or chopped into small pieces. Dice the cooked ham.
- Make the egg mixture. Whisk together the eggs, egg whites, and half-and-half. Add the garlic powder, onion powder, black pepper, and a small pinch of salt, if desired.
- Fill the muffin cups. Divide the sausage, ham, mushrooms, and spinach evenly among the cups. Sprinkle a little shredded cheese into each one.
- Add the eggs. Pour the egg mixture over the fillings, filling each muffin cup about ¾ full.
- Top with cheese. Sprinkle the remaining cheese over each egg bite.
- Bake. Bake for 18–22 minutes, until the centers are just set and no longer look wet. Avoid overbaking so they remain tender.
- Rest and serve. Let the egg bites rest in the pan for about 5 minutes before carefully removing them. Serve warm and enjoy!
Make them your own
A different combination every time
This is a wonderful clean-out-the-refrigerator recipe. A small amount of leftover vegetables, meat, or cheese can easily become tomorrow morning's breakfast.
Protein
Turkey sausage, chicken sausage, bacon, diced chicken, turkey, or leftover cooked meat
Vegetables
Bell peppers, onions, broccoli, tomatoes, kale, asparagus, scallions, or zucchini
Cheese
Cheddar, mozzarella, pepper jack, Swiss, feta, or Monterey Jack
Fresh herbs
Chives, parsley, cilantro, basil, or thyme
Dianne's kitchen tip
Cook watery vegetables first.
When using mushrooms, spinach, tomatoes, or zucchini, cook them first and remove as much excess moisture as possible. This gives you firmer, fluffier egg bites instead of watery ones.
Make a batch ahead and refrigerate the leftovers for an easy breakfast on busy mornings. Reheat gently so they stay tender.
“Sometimes the simplest meals—the ones we make over and over for the people we love—become some of our favorite food memories.”