Egg Bites: 15 Coffee Shop Style Breakfast Bites to Make on Sunday and Grab All Week

Egg bites are the little coffee shop breakfast that quietly took over the morning drive thru, and they are surprisingly easy to make at home. A pair can cost about $5 at the counter, but a whole pan of homemade ones costs roughly what you would pay for one. The secret to that silky, custardy texture is simple: blend the eggs with cottage cheese or cream cheese, then bake them low and slow with a pan of hot water in the oven. Make a batch on Sunday, and breakfast is ready all week. Below is the master method, then 14 flavors to try, from bacon and Gruyere to caprese. Grab your muffin tin..

How to Make Silky Egg Bites at Home

That little coffee shop breakfast costs about 50 cents a bite at home, and you can make a whole week of them in one pan. Blending the eggs with cottage cheese makes them creamy and adds extra protein. Baking at a low temperature with a pan of water underneath keeps them from turning rubbery. A silicone mold works best, but a well greased muffin tin is fine. Cook them until the centers reach 160 F, the safe temperature for egg dishes. The Harvard Nutrition Source page on eggs notes that eggs bring protein, choline and vitamins, and that up to one egg a day is not linked to higher heart disease risk in healthy people..

You will need: 6 large eggs, 3/4 cup cottage cheese (or 4 oz cream cheese), 1/2 cup shredded Gruyere or Swiss, 1/4 tsp salt, 1/4 tsp pepper, your fillings (cooked bacon, spinach, peppers), oil spray.

How to make it: 1. Heat the oven to 300 F and set a baking dish of hot water on the lower rack. 2. Blend eggs, cottage cheese, cheese, salt and pepper until very smooth. 3. Spray a silicone mold or muffin tin and add fillings. 4. Pour in the egg mix, about 3/4 full. 5. Bake on the middle rack 25 to 30 minutes until just set. 6. Cool 5 minutes and pop them out.

Instant Pot Egg Bites, the Closest Copy

Want the true sous vide feel? The pressure cooker steams egg bites gently, so they come out even silkier than the oven version. Cover the mold with foil so water does not drip in, and use the natural release. It takes about 20 minutes start to finish. Do you have a silicone mold yet?

You will need: Master egg mix from slide 1, 1 cup water, a silicone egg bite mold, foil, trivet.

How to make it: 1. Pour 1 cup water into the pot and add the trivet. 2. Fill the mold 3/4 full with the egg mix. 3. Cover tightly with foil. 4. Set it on the trivet. 5. Pressure cook on high for 8 minutes, then natural release for 10. 6. Cool 5 minutes before unmolding.

Bacon and Gruyere Egg Bites

This is the famous one, and the flavor most people copy first. Smoky bacon and nutty Gruyere melt into the creamy eggs. Crisp the bacon well so it stays a little crunchy after baking. Save a few crumbles for the top so every bite shows off what is inside.

You will need: Master egg mix with Gruyere, 6 slices bacon cooked crisp and crumbled, extra 1/4 cup Gruyere for topping.

How to make it: 1. Cook and crumble the bacon. 2. Put most of it in the bottom of each cup. 3. Pour in the egg mix. 4. Top with the rest of the bacon and cheese. 5. Bake with a water bath at 300 F for 25 to 30 minutes. 6. Cool and unmold.

Spinach and Feta Egg Bites

A green, Mediterranean style bite that tastes fresh and bright. Squeeze the cooked spinach dry so the bites are not watery, and use crumbled feta for salty pops of flavor. These are a great pick if you are cutting back on meat.

You will need: Master egg mix (swap Gruyere for 1/3 cup feta), 2 cups fresh spinach, 1 clove garlic, 1 tsp olive oil, extra feta for topping.

How to make it: 1. Wilt spinach with garlic in olive oil. 2. Squeeze out the liquid and chop. 3. Divide among the cups. 4. Pour in the egg mix. 5. Top with feta. 6. Bake with a water bath at 300 F for 25 to 30 minutes.

Roasted Red Pepper and Goat Cheese

Jarred roasted red peppers make this flavor almost no work. They add a sweet, smoky taste, and creamy goat cheese melts into soft little pockets. Add a basil leaf on top for color. Would you choose goat cheese or feta?

You will need: Master egg mix, 1/2 cup jarred roasted red peppers patted dry and chopped, 2 oz goat cheese, fresh basil.

How to make it: 1. Divide the peppers among the cups. 2. Add small pieces of goat cheese. 3. Pour in the egg mix. 4. Bake with a water bath at 300 F for 25 to 30 minutes. 5. Cool 5 minutes. 6. Top with basil.

Ham and Cheddar Egg Bites

Leftover holiday ham? This is where it goes. Diced ham and sharp cheddar make a classic diner flavor that kids love too. Add a few cherry tomatoes and herbs on the side for color. These egg bites freeze especially well.

You will need: Master egg mix (swap Gruyere for sharp cheddar), 1 cup diced cooked ham, 2 green onions sliced, extra cheddar for topping.

How to make it: 1. Divide ham and green onion among the cups. 2. Pour in the egg mix. 3. Top with cheddar. 4. Bake with a water bath at 300 F for 25 to 30 minutes. 5. Cool 5 minutes. 6. Unmold and serve.

Cottage Cheese and Chive, Extra Protein

Cottage cheese is having a moment, and this version doubles down on it. Use a full cup for an extra creamy, protein packed bite, then finish with fresh chives and black pepper. Blend it very smooth so there are no curds. Team cottage cheese or team cream cheese?

You will need: 6 eggs, 1 cup cottage cheese, 1/4 cup grated Parmesan, 2 tbsp chopped chives, 1/4 tsp salt, black pepper.

How to make it: 1. Blend eggs, cottage cheese, Parmesan and salt until silky. 2. Stir in most of the chives. 3. Pour into the mold. 4. Bake with a water bath at 300 F for 25 to 30 minutes. 5. Cool 5 minutes. 6. Top with the rest of the chives and pepper.

Southwest Egg Bites

Black beans, green chiles and pepper jack bring a little Tex-Mex heat to breakfast. Top each one with fresh salsa and serve with avocado slices. These egg bites are filling enough for lunch, too.

You will need: Master egg mix (swap Gruyere for pepper jack), 1/2 cup black beans rinsed, 1 can (4 oz) diced green chiles drained, 1/4 tsp cumin, salsa, cilantro, avocado.

How to make it: 1. Stir cumin into the egg mix. 2. Divide beans and chiles among the cups. 3. Pour in the egg mix. 4. Bake with a water bath at 300 F for 25 to 30 minutes. 5. Cool and unmold. 6. Top with salsa and cilantro.

Sausage, Pepper and Onion

Think of this as a breakfast sandwich without the bread. Brown the sausage with diced peppers and onion first so the flavors are deep and there is no extra moisture. Turkey sausage works if you want it lighter. For more smart egg tricks, see our egg hacks that make breakfast easier.

You will need: Master egg mix, 1/2 lb breakfast sausage, 1/2 red bell pepper diced, 1/2 green bell pepper diced, 1/4 onion diced.

How to make it: 1. Brown the sausage with peppers and onion and drain well. 2. Divide among the cups. 3. Pour in the egg mix. 4. Bake with a water bath at 300 F for 25 to 30 minutes. 5. Cool 5 minutes. 6. Unmold.

Broccoli Cheddar, Just Like the Soup

All the comfort of broccoli cheddar soup, in a bite. Chop the broccoli small so it spreads through every egg bite. Steamed frozen broccoli works fine; just pat it dry. A sprinkle of sharp cheddar on top turns golden in the oven.

You will need: Master egg mix (swap Gruyere for cheddar), 1 cup small broccoli florets steamed and chopped, 1/4 tsp garlic powder, extra cheddar.

How to make it: 1. Stir garlic powder into the egg mix. 2. Divide broccoli among the cups. 3. Pour in the egg mix. 4. Top with cheddar. 5. Bake with a water bath at 300 F for 25 to 30 minutes. 6. Cool and unmold.

Mushroom and Swiss for a Cozy Brunch

Earthy mushrooms and melty Swiss make a cozy, grown up flavor. Cook the mushrooms until golden and all their liquid is gone, then add a little thyme. It tastes like a fancy brunch, but it is ready on a Tuesday.

You will need: Master egg mix (Swiss cheese), 8 oz mushrooms sliced, 1 tbsp butter, 1 tsp fresh thyme, salt, pepper.

How to make it: 1. Cook mushrooms in butter until golden and dry. 2. Add thyme, salt and pepper. 3. Divide among the cups. 4. Pour in the egg mix. 5. Bake with a water bath at 300 F for 25 to 30 minutes. 6. Cool and unmold.

Everything Bagel and Cream Cheese

All the flavor of a bagel with schmear, without the bagel. Drop a small cube of cream cheese in the middle of each cup so it melts into a creamy center, then coat the tops with everything bagel seasoning. Which do you like more: the crust or the creamy middle?

You will need: Master egg mix (use cream cheese in the blend), 2 oz cream cheese cut in small cubes, 2 tbsp everything bagel seasoning.

How to make it: 1. Fill each cup halfway with egg mix. 2. Add a cube of cream cheese. 3. Top with more egg mix. 4. Sprinkle generously with seasoning. 5. Bake with a water bath at 300 F for 25 to 30 minutes. 6. Cool and unmold.

Smoked Salmon and Dill Egg Bites

These feel like a special brunch. Ribbons of smoked salmon, fresh dill and a few capers go on top after baking so the salmon stays silky. Add a squeeze of lemon right before eating. They are lovely for a holiday morning.

You will need: Master egg mix (use cream cheese in the blend), 3 oz smoked salmon, 1 tbsp chopped fresh dill, 1 tbsp capers, lemon wedges.

How to make it: 1. Stir half the dill into the egg mix. 2. Pour into the cups. 3. Bake with a water bath at 300 F for 25 to 30 minutes. 4. Cool 5 minutes and unmold. 5. Top with salmon, capers and dill. 6. Serve with lemon.

Caprese Egg Bites

Tomato, mozzarella and basil make a bright, summery flavor any time of year. Add the tomato slice on top before baking so it roasts a little. Finish with a drizzle of balsamic glaze. Poll: A) bacon Gruyere, B) spinach feta, C) caprese or D) everything bagel. Which is your favorite?

You will need: Master egg mix (use mozzarella), 6 cherry tomatoes halved, 4 oz fresh mozzarella in small pieces, fresh basil, balsamic glaze.

How to make it: 1. Add a piece of mozzarella to each cup. 2. Pour in the egg mix. 3. Top each with half a cherry tomato. 4. Bake with a water bath at 300 F for 25 to 30 minutes. 5. Cool and unmold. 6. Add basil and balsamic glaze.

How to Store and Reheat Egg Bites

Let the egg bites cool completely, then pack them in airtight containers. They keep in the fridge for up to 4 days, or freeze them on a tray and then bag them for up to 2 months. Reheat in the microwave for 30 to 60 seconds, or a little longer from frozen. If your doctor has told you to watch your cholesterol, ask how many eggs a week are right for you. Which flavor will you make first?

You will need: Cooled egg bites, airtight glass containers, a sheet pan, freezer bags, a marker.

How to make it: 1. Cool the egg bites on a rack. 2. Pack them in containers and refrigerate up to 4 days. 3. To freeze, set them on a tray for 1 hour. 4. Move to a freezer bag and label the date. 5. Reheat 30 to 60 seconds in the microwave. 6. From frozen, heat 60 to 90 seconds until hot in the center.