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Ham and Cheese Egg Bites

Ham and cheese egg bites bake in a muffin pan until puffed and just set, with tender savory ham and melted cheddar in every cup. This quick blend-and-pour method makes smooth, fluffy egg bites that reheat well for busy mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
rest 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Egg bites base
  • 8 large eggs
  • 0.5 cup cottage cheese
  • 0.25 cup whole milk
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 1 cup cooked ham, finely diced
  • 1 cup shreddarp cheddar cheese, divided
  • 0.25 cup red bell pepper, finely diced
  • 2 green onions, thinly sliced
  • 1 tbsp chopped fresh chives
  • nonstick cooking spray

Equipment

  • 1 sheet pan
  • 1 muffin pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F. Coat a 12-cup muffin pan generously with nonstick cooking spray.
Blend the egg mixture
  1. Blend the eggs, cottage cheese, whole milk, salt, black pepper, and garlic powder until completely smooth. Stop and scrape as needed so the mixture looks uniform.
Fill the muffin cups
  1. Divide the cooked ham, red bell pepper, green onions, and 0.75 cup shredded cheddar cheese evenly among the muffin cups. Make sure the fillings sit in a single layer in each cup.
Bake
  1. Pour the egg mixture over the fillings until each cup is about three-quarters full. Sprinkle the remaining cheddar over the tops.
  2. Bake for 18–22 minutes at 350°F until the egg bites are puffed and just set in the centers. Look for a gentle jiggle in the middle with no wet batter around the edges.
Rest, finish, and serve
  1. Rest the egg bites for 5 minutes before carefully removing them from the pan. They should be sturdy enough to lift without collapsing.
  2. Finish with chopped fresh chives and serve warm. Cut one open to confirm the center is set.

Notes

Pro tip: for clean unmolding, let the egg bites cool the full 5 minutes, then run a thin spatula around the edges before lifting. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat in the microwave until hot. Freezing is yes—freeze in a single layer, then reheat straight from frozen (add a little extra time). Dietary swap: use low-fat cottage cheese and reduced-fat cheddar to cut calories while keeping the fluffy texture.