I have a hard time finding the energy or drive to make daily breakfasts that I’ll feel good about later in the day—and I know I’m not the only one. Yes, there are those rare days when I actually feel like blending a smoothie, or dirtying up a skillet for scrambled eggs, but those moments are few and far between.
That’s where egg bites come in: a 100% make-ahead breakfast that you can reheat in the microwave and devour while doing just about anything. These egg bites made with ham, cheddar cheese, and canned diced green chiles are anything but ordinary, so if you’re looking to combat your breakfast fatigue, start here!
A 30-Minute Grab-and-Go Breakfast
Egg bites are super simple to whip up in just 30 minutes, and most of that time is spent waiting for them to finish baking. That means that by the time they are done cooking, your kitchen can be completely tidy just in time for you to eat or store them—which is a major win in my book.
How to Make Egg Bites
To make ham, cheddar, and green chile egg bites, you’ll need to quickly sauté some precooked diced ham and scallions. These egg bites are particularly good with leftover holiday ham, making these an excellent post-holiday breakfast to prep ahead of time. Let’s face it: no one wants to cook after entertaining a crowd!
That said, these egg bites will be just as delicious using deli ham, or whatever you can find at your grocery store. Scallions are the perfect complement to the salty ham since they’re much milder than regular onions. Plus, they cook a whole lot faster.
The sautéed filling is then mixed with cheddar cheese and diced green chiles; the latter of the two becomes the true hero of this dish. The chiles add a gentle sweetness, and just a hint of smoke, without creating any additional work on your end.
To make the fluffiest egg bites possible, I find that blending the eggs with a bit of half-and-half in a blender until frothy yields egg bites that are noticeably lighter in texture than egg bites that are whisked by hand. That said, if you don’t have access to a blender, never fear! Just whisk the egg mixture by hand for 30 to 60 seconds—the longer you whisk, the fluffier they’ll be.
After filling each muffin tin, bake the egg bites at 325°F until just set. I’ve found that baking egg bites at a lower temperature results in outsides that are still be soft and fluffy by the time the inside is completely cooked.
Substitutions and Variations
Egg bites are endlessly adaptable. Seriously, you can make these with just about anything you have in your fridge!
- Instead of diced ham, feel free to use crumbled, sautéed fresh Mexican chorizo. To up the spice level even further, substitute the cheddar cheese for pepper jack.
- Cheddar lends a delightful sharpness to these egg bites, but crumbled cotija cheese or even queso fresco would bring a satisfying creaminess to the final product.
- If you’re not a fan of diced green chiles, or can’t find them, you can substitute them with one poblano pepper, seeded and diced. Sauté the diced pepper with the diced ham and continue to cook until tender. If poblanos are too spicy for you, a red or green bell pepper will work just as well.
Storage and Reheating Instructions
To refrigerate and reheat: Put the cooled egg bites in a gallon zip-top bag and refrigerate for 4 to 5 days. To reheat, place an egg bite or two on a plate and microwave for 30 to 45 seconds, or until just warmed through.
To freeze: Place the cooled egg bites on a large plate or sheet pan in the freezer for 1 hour. Then transfer them into a zip-top bag. The egg bites will last for about 2 months in the freezer.
To reheat from frozen: Place a few on a plate and microwave for 1 1/2 to 2 minutes or until completely defrosted and warmed through.
To reheat in a toaster oven: Place egg bites directly on the rack and toast for 6 to 8 minutes.
To heat a large batch in a conventional oven: Preheat the oven to 325°F and bake for 10 to 12 minutes.
To reheat on the stove: Place a skillet with a tight-fitting lid over medium-low heat, arrange egg bites evenly throughout the skillet, then add 2 tablespoons of water to the skillet to allow the egg bites to gently steam. Cover with a lid and cook for 6 to 8 minutes.
More Egg-cellent Egg Bite Recipes
Preheat the oven to 325°F.
Grease the muffin tin:
Microwave 1 tablespoon butter in a microwave-safe bowl or measuring cup until melted, about 15 to 20 seconds. Using a pastry brush or paper towel, thoroughly coat each well in a 12-well muffin or cupcake tin generously with the melted butter.
Cook the filling:
In a large nonstick skillet over medium heat, add the olive oil. When the oil is hot, add in the ham, scallions, and 1/4 teaspoon kosher salt. Cook, until the ham is just beginning to brown at the edges, 4 to 5 minutes. Remove from heat and let cool.
Prepare the egg mixture:
Using an immersion blender or regular blender, blend the eggs, half-and-half, and 1/2 teaspoon salt until frothy and completely homogenous, 20 to 25 seconds.
Finish the filling:
In a medium bowl, combine the sautéed ham mixture, cheddar cheese, and diced green chiles.
Fill the muffin tin:
Divide the ham, chile, and cheese mixture evenly among the 12 wells of the muffin tin. Pour the egg mixture evenly in each filled well, making sure not to fill more than 3/4 full. Use the handle of a spoon or fork to gently swirl each well and combine the filling with the egg mixture.
Bake the egg bites:
Bake egg bites for 16 to 18 minutes, turning the muffin tin halfway through cooking to ensure they bake evenly. To test for doneness poke the center of an egg bite with your finger. It should be bouncy and just set, and the edges where the egg meets the muffin tin should be a pale golden brown. The egg bites will continue to set up as they cool.
Serve or store the egg bites:
Remove the cooked egg bites from the oven and run a butter knife around the edge of each well to release any stuck-on bits. Let cool for 5 to 10 minutes, then remove to a plate. Serve warm, or allow to cool to room temperature and then freeze or refrigerate.
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