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Close up view of view of a black plate with 5 egg bites

Egg Bites Recipe

  • Author: Vicky and Ruth
  • Total Time: 55 minutes
  • Yield: 18 egg bites 1x
  • Diet: Vegetarian


Ready for a more exciting breakfast? Say hello to our protein-packed, pillowy, perfectly cooked egg bites. Whether you need a quick breakfast, microwaveable lunch, or easy afternoon snack, these delicate little egg bites are the answer.


Units Scale
  • 2 tbsp extra virgin olive oil
  • 1 large sweet onion, diced
  • 2 large zucchini, shredded and excess water squeezed (about 2 cups, squeezed)
  • 4 medium carrots, shredded (about 2 cups)
  • 1/2 salt
  • 1 tsp oregano
  • 1 tsp sumac
  • 1/4 tsp black pepper
  • 2 cups cooked quinoa, cooled
  • 4 eggs, beaten
  • 1 tsp baking powder


  1. Preheat oven to 375F
  2. If you don't have the cooked quinoa ready, cook it now.  
  3. In a large deep non-stick skillet or pan heat the olive oil.  Add onion and cook on medium for 10 minutes, adding water one tablespoon at a time to prevent them from burning. Add zucchini, carrots, 1/2 tsp salt,  oregano, sumac, and black pepper.  Stir well and cook for  5 minutes.
  4. Place veggies in a large bowl and add cooked quinoa.  Taste the mixture and adjust the seasoning to your liking. Add eggs and mix well.
  5. We will bake the egg bites in muffin tins. This recipe makes 18 egg bites.  Generously spray or oil the muffin tin, do not skip this step or the egg bites will stick.
  6. Place 1/4 cup of veggie, quinoa egg mixture in each muffin tin cavity and bake for 25 minutes.
  7. Wait until the egg bites are completely cool before removing them from the pan.
  8. Enjoy for breakfast, lunch, or dinner


  1. With any egg bites make sure to cook the veggies before adding them to the egg 
  2. Make sure you squeeze the liquid out of  the zucchini
  3. Make sure you generously oil or spray the muffin tin o prevent the egg bites from sticking. You may also use muffin liners, you'll have to spray them as well.

Other Egg Bite Flavor Combinations

  • spinach, cheddar, and feta
  • potatoes and onions
  • arugula, olives, tomatoes, and feta
  • tempeh bacon and gruyere
  • plant-based sausage, cheddar, onions, and kale
  • pesto and diced tomatoes
  • broccoli, mushrooms, red peppers, and kale
  • Salsa with pepper jack cheese
  • mushrooms, spinach, and parmesan
  • sun-dried tomatoes, goat cheese, and basil
  • Prep Time: 15
  • Cook Time: 40
  • Category: breakfast
  • Method: oven
  • Cuisine: american


  • Serving Size: 2 egg bites
  • Calories: 129
  • Sugar: 2.5 g
  • Sodium: 192.7 mg
  • Fat: 6.2 g
  • Saturated Fat: 1.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 14.1 g
  • Fiber: 2.4 g
  • Protein: 5.2 g
  • Cholesterol: 82.7 mg

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