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Summer Veggie Egg Bites

Print Recipe
Yield 12
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp Olive Oil
  • 3 Shallots (small diced)
  • 3 cups Summer Veggies (zucchini, yellow squash, bell peppers, etc.) chopped
  • 10 Eggs
  • 8 Ounces Dairy Free Cream Cheese
  • 1 tsp Nutritional Yeast
  • 1 tsp Kosher Salt
  • Freshly Ground Black Pepper

Instructions

  • 1. Preheat the oven to 350°F and spray a standard 12-slot muffin tin with cooking spray.
  • 2. Heat olive oil in a large skillet over medium heat. Once the pan is hot, add the chopped vegetables and sauté until they are cooked through and starting to brown. Remove from heat and set aside.
  • 3. In a blender, combine eggs, dairy-free cream cheese, and salt. Blend until smooth, but do not overmix.
  • 4. Distribute the sautéed vegetables evenly into each of the muffin tin slots.
  • 5. Pour the egg mixture over the vegetables, filling each muffin slot evenly.
  • 6. Carefully prepare the steam bath by placing a 9x13 or deep baking pan on the bottom rack of the oven. Boil water on the stovetop and carefully pour the boiling water into the pan.
  • 7. Place the muffin tin on the middle rack of the oven. Close the oven and bake for 20-25 minutes.
  • 8. Remove the muffin tin from the oven. Turn off the heat and allow the pan with the water to cool before removing it from the oven.
  • 9. Allow the egg bites to cool slightly, then remove them from the muffin tin and enjoy!

Notes

Ingredient Notes:

  • Dairy-Free Cream Cheese: Makes the egg bites creamy without any dairy. Go with any brand you like the flavor of the most. There are a ton of options out there! 
  • Nutritional Yeast: Adds a cheesy, savory vibe and a good hit of B vitamins. Totally optional.
  • Summer Veggies: Use whatever’s fresh—zucchini, squash, peppers, even corn or cherry tomatoes. Chop small so they cook evenly.
  • Shallots: Milder than onions, but still add great flavor. You can swap in green onions or leeks too.
  • Olive Oil: Use good quality extra virgin olive oil to sauté the veggies.
  • Eggs: The base of these bites—use fresh, good-quality eggs for best texture & nutritional value.

Customization Ideas:

  • Meal Prep: These egg bites store well in the refrigerator for up to 4 days. You can also freeze them for longer storage (up to 1 month). Reheat in the microwave for a quick and easy breakfast or snack.
  • Substitutes & Additions: 
    • Dairy-Free Cream Cheese: Substitute dairy-free cream cheese with regular cream cheese, cottage cheese, or goat cheese if you tolerate dairy well!
    • Nutritional Yeast: If you don’t have nutritional yeast, you can skip it or use a small amount of grated Parmesan if dairy is allowed.
    • Mix It Up: Swap in spinach, mushrooms, roasted sweet potatoes, or leftover veggies—anything you’ve got on hand.
    • Protein Boost: These egg bites are naturally high in protein, but you can also add cooked bacon, sausage, or tofu if you want even more.
  • Scaling: Need more? Just double the ingredients and keep an eye on bake time—it might take a little longer.

Storage Instructions:

  • Refrigerator: Store in an airtight container for up to 4 days.
Freezer: These egg bites can be frozen for up to 1 month. Reheat in the microwave or oven when ready to serve.