Gluten Free Egg Muffins (Egg Bites)

Egg Muffins in a muffin tin surrounded by fresh tomatoes, broccoli and spinach leaves.

Eggs are natures’ fast food. These are a great way to use up bits of food in your fridge and make grab-and-go breakfast or snacks, for the whole week.

Course Breakfast, brunch

Cuisine Canadian

Keyword egg bites, egg muffins, gluten free breakfast, gluten free egg bites

Prep Time 20

Cook Time 20

Servings muffins

Calories 96kcal

Author Cinde Little

Ingredients

8 eggs
2 tablespoon finely chopped onion
2 tablespoon whole milk (or heavy cream)
½ teaspoon salt
¼ teaspoon pepper

Optional for more protein and a dense texture

½ cup cottage cheese

Three Filling Combinations

1) Diced, cooked bacon and shredded cheddar cheese
2) Fresh spinach and diced red pepper
3) Raw broccoli pieces, halved cherry tomatoes and diced feta cheese

Instructions

Preheat oven to 350°F. Generously grease muffin cups or use a silicone pan/liners. Do not use paper liners.
Mix eggs, onion, milk, salt and pepper in a 4-cup liquid measuring cup. Pour into muffin tin to fill each muffin ⅔ full.
Add a small amount of desired toppings to each muffin cup. They rise as they bake so don't overfill.
Bake 20 minutes in preheated oven.
Transfer from oven to table and serve immediately. Store extra in airtight container and refrigerate for up to 1 week. Can also be frozen.

Notes

Reheat in microwave on high for 15 seconds.

Nutrition