Everything But The Bagel Egg Bites are everything you need for a savory, protein-packed breakfast or snack—fluffy eggs, creamy goat cheese, and a pop of colorful veggies, all kissed with a generous sprinkle of that irresistible “Everything” seasoning. They’re quick to whip up, meal-prep friendly, and full of flavors you’ll crave from the very first bite.
Why You’ll Love This Recipe
- Super Convenient: These Everything But The Bagel Egg Bites are perfect for busy mornings—you can prep them ahead and grab them straight from the fridge.
- Colorful & Flavorful: With zucchini, bell pepper, tomatoes, and creamy goat cheese, every bite is deliciously vibrant and loaded with flavor.
- High-Protein & Satisfying: This recipe keeps you energized and content, thanks to eggs, cheese, and wholesome veggies in every bite.
- Endlessly Customizable: Swap the veggies, try different cheeses, or spice it up—these egg bites are a canvas for your cravings!
Ingredients You’ll Need
One of my favorite things about Everything But The Bagel Egg Bites is how each ingredient plays a special role. The essentials are easy to find, but every single one contributes something unique to the flavor, texture, or even the cheerful look of these handheld delights.
- 7 large pasture-raised eggs: Room temperature eggs whisk up fluffier, and pasture-raised varieties lend golden yolks and rich taste.
- 4 ounces goat cheese: Tangy and creamy, goat cheese adds luxurious texture and a little punchy zip.
- ½ cup avocado, diced: Buttery avocado gives these egg bites extra creaminess and a subtle, nutty flavor.
- 1 cup zucchini, finely chopped: Zucchini keeps things tender, moist, and sneaks in more veggies (hooray!).
- ½ cup cherry tomatoes, quartered: Sweet-tart cherry tomatoes burst flavor and color throughout every bite.
- ⅓ cup bell pepper, diced: For a pop of crunch and color—choose red, yellow, or orange for the prettiest tray.
- 1 tablespoon Everything But The Bagel Seasoning: The superstar blend—salty, seedy, and totally craveable!
- 1 tablespoon fresh basil, chopped: Adds an herby, fragrant twist that lifts all the flavors.
Variations
Once you’ve fallen in love with the basic Everything But The Bagel Egg Bites, don’t stop there! It’s so easy to mix things up and make them your own—whether you’re cleaning out the veggie drawer or looking for something just a little spicy or extra cheesy.
- Swap the Cheese: Try feta for a briny twist, sharp cheddar for richness, or dairy-free cheese to make these bites plant-based.
- Meaty Add-Ins: Add crumbled cooked bacon, breakfast sausage, or smoked salmon for a protein boost and savory flavor.
- Different Veggies: Spinach, kale, mushrooms, or even leftover roasted veggies are delicious additions or substitutions.
- Spice It Up: Toss in a pinch of red pepper flakes or a dash of hot sauce for extra kick.
How to Make Everything But The Bagel Egg Bites
Step 1: Prep the Pan and Oven
Start by preheating your oven to 375°F. Line a cupcake pan with cupcake papers for easy cleanup or use a sturdy silicone muffin form to ensure your Everything But The Bagel Egg Bites pop right out—no sticking, no fuss!
Step 2: Whisk the Eggs and Goat Cheese
Crack your eggs into a large mixing bowl and crumble in the goat cheese. Whisk them together until they’re well combined and the goat cheese is mostly broken down—it’s okay if there are a few little creamy pockets left, they melt beautifully!
Step 3: Add Veggies and Seasonings
To the egg mixture, add diced avocado, finely chopped zucchini, quartered cherry tomatoes, bell pepper, fresh basil, and the star—Everything But The Bagel Seasoning. Give it all a gentle stir so every cup is packed with goodness and seasoning is evenly distributed.
Step 4: Fill the Muffin Cups
Use a ladle or big spoon to divide the egg mixture evenly among 10 cups. Try to scoop up a little bit of everything into each one, so every bite has color, cheese, veggie—and a bit of that glorious EBTB crunch.
Step 5: Bake to Perfection
Slide the tray into your hot oven and bake for about 20 minutes, or until the egg bites are puffed up, lightly golden, and set—no jiggle in the center. Let them cool in the pan for a couple of minutes, then gently remove.
Pro Tips for Making Everything But The Bagel Egg Bites
- Room Temperature Eggs for Fluffiness: Letting your eggs sit out before baking helps them whisk up lighter, ensuring ultra-tender egg bites.
- Even Veggie Chopping: Cut your zucchini, pepper, and tomatoes small so they cook through evenly and distribute nicely in every cup.
- Generous Seasoning on Top: Sprinkle a little extra Everything But The Bagel Seasoning over each cup before baking for maximum visual appeal and crunch!
- Let Cool Before Removing: Allowing the egg bites to cool for a couple minutes in the pan makes them easier to pop out (especially with gooey cheese and tender veggies).
How to Serve Everything But The Bagel Egg Bites
Garnishes
A sprinkle of fresh basil or chives, a finishing dust of Everything But The Bagel Seasoning, and maybe even a little flaky salt give each egg bite that extra “wow” factor and a burst of freshness right before serving.
Side Dishes
Pair your egg bites with a simple mixed greens salad, some buttered toast, or even fresh-cut fruit—they fit right in alongside a brunch spread or act as the star of a busy weekday breakfast.
Creative Ways to Present
If you’re entertaining, arrange Everything But The Bagel Egg Bites on a board with smoked salmon, sliced avocado, pickled veggies, and mini bagels for a breakfast “bites” platter that’s as fun as it is delicious. Or, stack them high on a cake stand for a playful touch at brunch!
Make Ahead and Storage
Storing Leftovers
Let your egg bites cool completely, then tuck them into an airtight container in the fridge—they’ll stay fresh, fluffy, and flavorful for up to four days. Easy meal prep magic!
Freezing
For longer storage, freeze the cooled egg bites in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep well for up to 2 months—just thaw overnight before reheating.
Reheating
To reheat, pop them in the microwave for 20–30 seconds or in a 300°F oven for 5–7 minutes. Cover loosely when microwaving to retain moisture—your Everything But The Bagel Egg Bites will taste fresh and fluffy all over again!
FAQs
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Can I make Everything But The Bagel Egg Bites dairy-free?
Absolutely! Swap the goat cheese for your favorite dairy-free alternative or leave it out for a lighter egg bite—just add a pinch of extra salt or nutritional yeast to boost the flavor if needed.
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What else can I use instead of Everything But The Bagel Seasoning?
If you’re out of EBTB seasoning, make your own with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and a pinch of flaky salt—or experiment with Italian seasoning or za’atar for a delicious twist.
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How do I prevent my egg bites from sticking to the pan?
Using paper liners or a silicone muffin pan is your best bet for stress-free release. If you’re going classic with metal pans, spray generously with nonstick spray before adding your mixture.
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Can I double this recipe?
Yes! Simply scale up all the ingredients and prep in batches or use multiple muffin pans. Everything But The Bagel Egg Bites are perfect for feeding a crowd or stocking your fridge for the week ahead.
Final Thoughts
Truly, there’s no better way to start your day than with a fresh batch of Everything But The Bagel Egg Bites tucked in your lunchbox or gleaming up at you from your brunch table. I hope you give these a try—don’t be surprised if you find yourself making them again and again!
PrintEverything But The Bagel Egg Bites Recipe
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 10 egg bites
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Everything But The Bagel Egg Bites are a delicious and protein-packed breakfast option. Packed with veggies, goat cheese, and the savory Everything But The Bagel Seasoning, these egg bites are perfect for meal prep or a quick on-the-go breakfast.
Ingredients
Ingredients:
- 7 large pasture-raised eggs, room temperature
- 4 ounces goat cheese, crumbled
- 1/2 cup avocado, diced
- 1 cup zucchini, finely chopped
- 1/2 cup cherry tomatoes, quartered
- 1/3 cup bell pepper, diced
- 1 tablespoon Everything But The Bagel Seasoning
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat the oven: Preheat the oven to 375°F. Line a cupcake pan with cupcake papers or use a sturdy silicone muffin form.
- Combine eggs and goat cheese: In a large bowl, whisk together the eggs and goat cheese until well combined.
- Add remaining ingredients: Stir in the avocado, zucchini, cherry tomatoes, bell pepper, Everything But The Bagel Seasoning, and fresh basil.
- Divide the batter: Evenly distribute the mixture into 10 muffin cups using a ladle or large spoon.
- Bake: Bake for 20 minutes or until the egg cups are set. Store in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 egg bite
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 190mg