Baked Egg Bites with Cheddar and Chives Recipe

If you’re looking for a simple yet delicious breakfast or snack idea, you’re going to absolutely love this Baked Egg Bites with Cheddar and Chives Recipe. They’re fluffy, cheesy, and packed with fresh chives for a little punch of flavor. Honestly, when I first tried making these, I was hooked—they’re so easy to whip up and perfect for meal prep, plus my family goes crazy for them. Stick around because I’ve got some handy tips and variations that’ll make your egg bites next-level.

this Recipe

Ingredients You’ll Need

The beauty of this Baked Egg Bites with Cheddar and Chives Recipe lies in its simple yet balanced ingredients. You’ll want good quality eggs and sharp cheddar for that satisfying cheesy flavor, while cottage cheese keeps the bites extra creamy. Fresh chives add just the right touch of brightness.

• Cooking spray: This helps the egg bites release easily from the silicone muffin pan without sticking.
• Large eggs: Fresh eggs make all the difference in flavor and texture—you’ll notice it!
• Cottage cheese: I like using 4% fat cottage cheese for creaminess, but you can swap in Greek yogurt or ricotta if you prefer.
• Shredded sharp cheddar cheese: Go for a sharp cheddar to give your egg bites a rich, tangy kick.
• Fine salt: Just a little brings out all the flavors without overpowering.
• Black pepper: A pinch of pepper balances the richness and adds a subtle spice.
• Fresh chives, roughly chopped: These little green gems bring freshness and a mild onion flavor that brightens every bite.

Variations

One of the fun things about the Baked Egg Bites with Cheddar and Chives Recipe is how easy it is to personalize. I often play around with different mix-ins depending on what’s in my fridge, and it’s always a hit. Don’t be afraid to make it your own!

• Add veggies: I love popping in some spinach or diced bell peppers for a fresh crunch and extra nutrients.
• Bacon or ham bits: When I’m craving something heartier, adding cooked bacon pieces seriously ups the flavor game.
• Dairy swap: If you’re avoiding cottage cheese, full-fat Greek yogurt works beautifully, keeping the texture creamy and light.
• Lower fat option: Using low-fat cheddar and cottage cheese still yields tasty egg bites but cuts calories a bit.

How to Make Baked Egg Bites with Cheddar and Chives Recipe

Step 1: Prep Your Pan and Oven

Start by giving your silicone muffin pan a light mist with cooking spray so the egg bites won’t stick. Then, preheat your oven to 350℉. This step is key—I learned early on that preheating ensures your egg bites cook evenly and get that nice, set texture without drying out.

Step 2: Blend Your Ingredients

Next, toss the eggs, cottage cheese, shredded cheddar, salt, and pepper into a blender. I usually use my Nutribullet because it handles small batches perfectly. Blend until the mixture is super smooth—that’s what makes these egg bites velvety and light. Pro tip: Don’t skip this step or you’ll end up with lumps in your bites.

Step 3: Pour and Sprinkle Chives

Divide the egg mixture evenly among the muffin cups, filling each about halfway—you don’t want to overfill because they puff up as they bake. Then sprinkle the chopped fresh chives on top. At this point, you can drop in any extras you love, like diced veggies or cooked bacon. I’ve found that adding these mix-ins here gives the perfect distribution of flavor.

Step 4: Bake Until Set

Pop your pan into the oven and bake for about 20-22 minutes. Keep an eye on them toward the end; the egg bites should be slightly firm to the touch in the center. When they come out, they might be puffed up a bit but don’t worry—they’ll settle down as they cool. Let them rest for a few minutes before removing from the pan.

How to Serve Baked Egg Bites with Cheddar and Chives Recipe

Garnishes

I’m a sucker for fresh garnishes, and a little sprinkle of extra chopped chives or some cracked black pepper on top just before serving really amps up the flavor and presentation. Sometimes I add a tiny dollop of sour cream or a drizzle of hot sauce for a bit of zing—it’s so good!

Side Dishes

I usually serve these egg bites with a side of fresh fruit or a simple green salad for lunch. When it’s breakfast, my go-to pairing is crispy turkey bacon and a cup of coffee. You’ll find these bites soak up sauces well too, so a little salsa or avocado on the side is always a winner.

Creative Ways to Present

For special occasions, I sometimes serve these egg bites in cute mini muffin wrappers and arrange them on a platter with colorful garnishes like cherry tomatoes and fresh herbs. They also make excellent grab-and-go party snacks when paired with small dips like guacamole or herbed cream cheese spreads.

Make Ahead and Storage

Storing Leftovers

I store leftover baked egg bites in an airtight container in the fridge where they keep wonderfully for up to 5 days. Just make sure they’re cooled completely before sealing to avoid condensation that can make them soggy. They’re perfect for a quick breakfast or snack throughout the week.

Freezing

I discovered freezing is a game changer for meal prep with this recipe. I pop the cooled egg bites on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag. They freeze well for up to 3 months and thaw quickly overnight in the fridge. Grab one or two, warm them up, and you have breakfast ready in minutes.

Reheating

Reheat your egg bites in the microwave for about 15-20 seconds. If you want to keep them from drying out, place a damp paper towel over them during reheating. Or pop them in a toaster oven at 300℉ for 5 minutes for a slightly crispier edge.

FAQs

Final Thoughts

This Baked Egg Bites with Cheddar and Chives Recipe has become my go-to way to start the day or keep snacks on hand because it’s so versatile and delicious. I can’t recommend it enough—you’ll find it’s a straightforward recipe with endless customization options that fit your lifestyle perfectly. Give it a try, and let me know how your version turns out—I bet you’ll be making these egg bites again and again!

Print