There’s something so satisfying about having a grab-and-go breakfast that’s both hearty and wholesome.

These Cheddar Chive Egg Bites are fluffy, flavorful, and loaded with cheesy goodness.

They’re perfect for meal prep, quick weekday mornings, or even as a protein-packed snack in the middle of the day.

Why You’ll Love This Recipe

They’re portable and easy to reheat, making them ideal for busy mornings.

The combination of cheddar and chives adds fresh, savory flavor to every bite.

You can customize with add-ins like bacon, spinach, or peppers.

They store well in the fridge and can be frozen for longer storage.

What You’ll Need (Ingredient Highlights)

Eggs: The base of these bites, light and protein-rich.

Cheddar cheese: Brings sharp, melty goodness.

Chives: Add freshness and mild onion flavor.

Milk: Helps the eggs bake up soft and tender.

Optional add-ins: Bacon, spinach, sausage, or peppers for extra flavor.

Pro Tips Before You Start

Grease your muffin pan generously, even if it’s nonstick, to avoid sticking.

Don’t overfill the cups; leave room for the eggs to puff up.

Bake until just set—the eggs continue cooking slightly as they cool.

Store in the fridge and reheat gently to prevent rubbery texture.

How to Make Cheddar Chive Egg Bites

Step 1 – Prep the oven and pan

Preheat oven to 350°F. Grease a mini muffin pan well.

Place a silicone pan on a baking sheet if using.

Step 2 – Mix the eggs

In a spouted measuring cup, whisk eggs, milk, chives, salt, and pepper until smooth.

Step 3 – Fill the cups

Pour the egg mixture into each muffin cup, filling about ¾ of the way.

Sprinkle bacon and cheddar evenly on top.

Step 4 – Bake to perfection

Bake 12–14 minutes, until eggs are set in the center.

Step 5 – Cool and release

Cool for a few minutes, then run a butter knife around the edges to remove.

Step 6 – Store or serve

Serve warm, or store in an airtight container in the fridge for up to 5 days.

Reheat in the microwave in 10-second bursts.

What to Serve Them With

Fresh fruit for a balanced breakfast.

A slice of avocado toast.

Yogurt and granola for a protein boost.

Variations / Substitutions

Swap cheddar for Swiss, Monterey Jack, or feta.

Add sautéed spinach, bell peppers, or mushrooms.

Use cooked sausage or ham for a meatier version.

Storage & Leftovers

Refrigerate up to 5 days in an airtight container.

Freeze for up to 2 months; thaw overnight before reheating.

Reheat in the microwave in short bursts to keep them tender.

FAQs

Can I make these egg bites ahead of time?
Yes, they’re perfect for meal prep and store beautifully in the fridge or freezer.

Can I use a regular muffin tin instead of mini?
Absolutely—just bake a little longer, about 18–20 minutes.

How do I prevent sticking?
Grease the pan well or use silicone molds for easy release.

Can I make these dairy-free?
Yes, use almond milk or oat milk and omit the cheese or use dairy-free cheese.

Do they freeze well?
Yes, they freeze wonderfully. Wrap individually and store in a freezer bag.

What’s the best way to reheat them?
Microwave in 10–15 second increments until just warmed through.

Final Thoughts

These Cheddar Chive Egg Bites are the ultimate easy breakfast—soft, cheesy, and endlessly versatile.

They’re just as perfect for meal prep as they are for serving at brunch with friends.

Once you try them, you’ll want to keep a batch ready in your fridge every week.