Tasty Egg Bites

Lately, I’ve been seeing egg bites everywhere — those cute, bite-sized frittatas that look like the perfect grab-and-go breakfast. Naturally, I had to try making them myself. But after testing multiple recipes, I kept running into the same problem: they were bland. No matter how many veggies or cheeses I stuffed into those little muffin cups, the eggs themselves just didn’t have enough flavor.

That’s when I decided to take matters into my own hands. My scrambled eggs are always packed with taste, so why not use the same approach here? My secret? Montreal steak seasoning, dried minced onion, and Parmesan cheese. It may sound unconventional, but trust me, this combo takes these egg bites from boring to bold with just the right amount of savory depth and umami goodness.

 Why You’ll Love These Egg Bites:

Super flavorful — No more bland egg bites! These are seasoned to perfection.

 Customizable — Use whatever mix-ins you love — veggies, meats, cheeses, you name it.

Make-ahead friendly — Perfect for meal prep and busy mornings.

 Light yet satisfying — Packed with protein to keep you going.

 Did I mention that kids will not only have fun making them, but will also love these bite-sized bits of goodness? Yeah, that too.
Tasty Egg Bites

6 large eggs
¾ c. whole milk cottage cheese
½ c. shredded mozzarella
¼ c. grated Parmesan cheese
½ T. dried minced onion
¼ t. kosher salt
¼ t. Montreal steak seasoning (trust me)
Freshly ground black pepper
Fillings of your choice: I used chopped baby spinach, chopped mushrooms, chopped scallions, and chopped Melissa’s roasted red peppers.

Preheat oven to 350° F. Spray the heck out of a 12-well mini muffin pan with PAM; set aside.

Place all ingredients EXCEPT the fillings into a blender. Blend until smooth.

Place the fillings of your choice into a medium mixing bowl; toss to combine. Evenly divide filling among the muffin cups. Pour the egg mixture over the fillings in each well, coming to within a quarter inch of the top. Place the muffin pan onto a baking sheet. Slide it into the oven, and pour hot water into the baking pan so that it comes ¾ of the way up the sides of the muffin pan. Bake for 30 minutes or until the eggs are set. Allow to cool five minutes before removing from the pan.

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