Ham and Mushroom Egg Bites are a good one to have around when breakfast needs to be easy but still feel like an actual meal.
Ham, cheddar, mushrooms, and green onions give them that classic savory breakfast flavor, with a little thyme in the mix.
They’re especially good for meal prep since one batch makes six servings, and each serving has 22 grams of protein.
Grab a couple in the morning, pack them for later, or keep a few in the freezer for busy weeks.
This is also a nice change from the usual bacon-and-cheddar egg bite situation.
Why You’ll Love This Ham and Mushroom Egg Bites Recipe
22 Grams of Protein Per Serving
Two egg bites make one serving with 22 grams of protein. That’s a pretty substantial breakfast for something you can grab from the refrigerator and reheat.
Mushrooms Without Watery Egg Bites
Cooking the mushrooms before they go into the eggs gets rid of their extra moisture. Definitely worth the few extra minutes at the stove.
Great for Breakfast Meal Prep
One muffin pan makes 12 egg bites, or six servings. Keep them in the refrigerator for several breakfasts instead of starting from scratch every morning.
Plenty of Savory Flavor
Ham, sharp cheddar, mushrooms, green onions, and thyme give these a classic savory breakfast flavor. No complicated seasoning blend needed.
Ingredient Substitutions
Cremini Mushrooms
White button mushrooms are an easy swap. Chop them finely and cook them until the moisture has evaporated.
Reduced-Fat Sharp Cheddar
Reduced-fat Colby Jack, Swiss, or Monterey Jack can be used instead. Swiss is especially good with the ham and mushrooms.
Green Onions
Finely chopped chives work well if green onions aren’t available.
Dried Thyme
Use about ¾ teaspoon finely chopped fresh thyme in place of the dried thyme.
Low-Fat Milk
Fat-free milk or 2% milk can be substituted without changing the recipe much.
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RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Ham and Mushroom Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- nonstick cooking spray
- 1 teaspoon olive oil
- 8 ounces cremini mushrooms finely chopped
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- 1 cup cooked lean ham finely diced
- ½ cup shredded reduced-fat sharp cheddar cheese
- ¼ cup green onions finely chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F and coat a standard 12-cup muffin pan with nonstick cooking spray.
- Heat the olive oil in a large skillet over medium heat.
- Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until softened and the excess moisture has evaporated.
- Remove the skillet from the heat and allow the mushrooms to cool slightly.
- Add the eggs, cottage cheese, milk, garlic powder, thyme, and black pepper to a large mixing bowl. Whisk until well blended.
- Add the cooked mushrooms, ham, cheddar cheese, and green onions. Stir until evenly mixed.
- Divide the egg mixture evenly among the 12 prepared muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Let the egg bites cool in the pan for 5 minutes.
- Run a thin knife around the edges of each egg bite and remove them from the muffin pan.
Notes
Tips and Tricks
Cook off the mushroom liquid – Don’t rush this part. Mushrooms hold a lot of moisture, and removing it helps keep the egg bites from becoming watery. Chop the fillings small – Smaller pieces of ham and mushrooms spread through the egg bites better and make them easier to eat. Don’t overbake – Take them out once the centers are set. Extra oven time can make egg bites firm and rubbery. Let them rest before removing – Five minutes in the pan gives them a chance to firm up, so they’re less likely to tear.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze cooled egg bites in a freezer-safe container for up to 2 months. Separate layers with parchment paper if needed. Microwave – Microwave refrigerated egg bites until heated through. Frozen egg bites can be thawed overnight first or reheated from frozen in short intervals. Oven – Reheat at 325°F until warmed through. This takes longer than the microwave but keeps the texture a little firmer.Nutrition
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