Imagine this—your home filled with the irresistible aroma of oven-baked egg bites, each one perfectly puffed and golden. Sounds heavenly, right? Not only are these egg bites incredibly tasty, but they’re also incredibly versatile. You can swap out the red peppers for cooked broccoli or spinach, crafting a dish that suits your taste buds and makes the most of what’s in your fridge.  

Why Rumiano Organic Shredded Parmesan? Besides its melt-in-your-mouth flavor, it’s crafted from the milk of pasture-raised & grazed cows and is both Organic and Non GMO Project Verified. You can trust that the cheese you’re eating is as clean and wholesome as it gets. And with the simple but vibrant recipe we’re about to share, you’ll feel good about every bite—for its taste, convenience, and nutritional value.  

Now, without further ado, let's get cooking!  

Why You'll Love This Recipe   

Before we jump into the kitchen, here’s why you’re going to love this recipe (as if you needed convincing!):  

Finally, all the ingredients are things you’ll probably already have on-hand! Let’s gather them up. 

Ingredients You’ll Need: 

This recipe serves 6-8, making it great for families or solo meal prep pros alike. Here's what you'll need...

How to Make Mini Parmesan Egg Bites  

Step 1: Prep Your Pan and Oven  

Preheat your oven to 350°F. Spray a 24-cup mini muffin tin (or a 12-cup standard muffin tin) generously with olive oil cooking spray. This ensures easy removal of your egg bites once they’re done.  

Step 2: Sauté the Veggies  

Warm the olive oil in a small skillet over medium heat. Add the finely chopped onion and cook, stirring frequently, until it softens and turns translucent—about 7 minutes. Turn off the heat, stir in the diced roasted red peppers, and transfer the mixture to a small plate to cool.  

Step 3: Whisk It Up  

Grab a large mixing bowl and combine your eggs, 1 teaspoon of Kosher salt, and a few grinds of freshly cracked black pepper. Whisk until everything’s well blended.  

Once the sautéed onion and peppers have cooled a bit, stir them into the egg mixture along with the Rumiano Organic Shredded Parmesan and chopped fresh basil.  

Step 4: Divide and Conquer  

Pour the egg mixture into a liquid measuring cup (like Pyrex) or any container with a spout—this makes pouring much easier. Divide the mixture evenly among the prepared muffin cups, filling them nearly to the top.  

Step 5: Bake to Perfection  

Bake for 12 to 20 minutes, depending on the size of your muffin tin. Keep an eye on them—the egg bites should puff up, set fully, and begin to brown slightly. If you’re using a standard muffin tin, be sure to rotate the pan halfway through baking for an even cook.  

Step 6: Cool and Serve  

Allow the bites to cool for a few minutes in the pan on a wire rack. Then, gently remove them from the tin and serve immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy them again, just pop them in the microwave for 15 to 20 seconds, and voilà—breakfast heaven.  

Make It Yours  

The beauty of these Mini Parmesan Egg Bites is how easily they adapt to your mood and pantry. No roasted red pepper on hand? Diced tomatoes or cooked spinach work wonderfully. Want to mix up the cheese? Try crumbled feta or shredded cheddar for a new twist on the classic.  

And speaking of cheese—Rumiano Organic Shredded Parmesan lends these bites a rich, nutty flavor you’ll crave from the first bite to the last. It’s cheese like it was meant to be—authentic, expertly crafted, and of the highest quality.  

The Versatility of This Recipe...  

Not only do these egg bites make weekday breakfasts a breeze, but they’re also an excellent choice for brunch spreads, snack time, or even light dinners paired with a crisp green salad. Their blend of convenience, flavor, and healthful ingredients earns them a permanent spot in your recipe rotation.