Cream Cheese & Veggie Egg Bites

Cream Cheese & Veggie Egg Bites are the best make ahead breakfast! Oven baked in a muffin tin this veggie packed recipe is fluffy, loaded with flavor, and perfectly poppable! This quick & easy savory breakfast is great as meal prep and to grab on your way out the door.


  • 8 eggs
  • 1/4 cup milk
  • 6 oz cream cheese
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup chopped carrot
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • salt & pepper
  • fresh chives


  1. Set the oven to 400 degrees.
  2. Then start by chopping the onion, peppers, & carrots and mincing the garlic cloves.
  3. Add the olive oil, garlic, onion, carrots, and peppers to a pan on the stove over medium heat.  Sauté until soft.  Add salt and pepper to taste.
  4. Next whisk the eggs, milk, and cream cheese together.  The cream cheese won’t mix in completely, but that’s okay.  Add more salt and pepper.
  5. Grab a mini muffin tin and grease or line.  Add about a table spoon sized scoop of the vegetables to each muffin and pour the egg mixture on top.  Add fresh chives on top.
  6. Bake for 13-15 minutes and until slightly golden brown
  7. Enjoy!

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