Make Ahead Breakfast Harvest Egg Bites
3x the delicious servings!
- Eggs
- Milk
Ever wish you could spend less time planning, shopping, and cooking for the fam—and more time hanging out with them? Well, these make-ahead egg bites give you that chance to just heat and eat for a delicious, wholesome start to the day. These egg bites are loaded with hearty sweet potatoes, spinach, and mild cheddar. You’ll bake them in a muffin tin for fluffy, melty, perfectly portioned servings. Go ahead and pop them in those lunchboxes, too— they’re just as tasty at room temp. Eggs-cellent plan, right? This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.
Ingredients
1 unit
Sweet Potatoes
5 ounce
Spinach
4 unit
Eggs
(Contains: Eggs)
6 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
1 cup
White Cheddar Cheese
(Contains: Milk)
6 teaspoon
Hot Sauce
Not included in your delivery
Nonstick Cooking Spray
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (top and middle positions for 12 servings) and preheat oven to 400 degrees. Wash and dry produce.
• Dice sweet potato into ½-inch pieces. Place in a large microwave-safe bowl; cover with plastic wrap. Microwave until tender, 6-8 minutes.
• Meanwhile, roughly chop spinach. In a medium bowl (large bowl for 12 servings), whisk together eggs*, sour cream, Fry Seasoning, and 1⁄3 cup water (2⁄3 cup for 12) until no lumps remain. Season generously with salt and pepper.
• Once sweet potato is cooked, carefully remove plastic wrap (watch out for steam!); stir in spinach, working in batches if necessary, until softened. Return to microwave until spinach is slightly wilted, 30 seconds. Season with salt (we used ½ tsp; 1 tsp for 12 servings) and pepper; toss to combine.
• Generously grease a standard 12-cup nonstick muffin tin with nonstick cooking spray (use two muffin tins for 12 servings). Divide veggies and cheddar equally among wells. Ladle egg mixture evenly over top so that each well is about two-thirds full. (TIP: Transfer egg mixture to a measuring cup for easier pouring.) Stir muffin wells to combine.
• Bake egg bites on middle rack until eggs are puffed and centers are set, 13-15 minutes (for 12 servings, bake on top and middle racks, switching rack positions halfway through). Let cool 5 minutes, then loosen edges with a spatula to remove.
• To serve, divide egg bites between plates (two egg bites per serving). Serve with hot sauce on the side. To stash, see instructions on left.
• TIP: No muffin tin? No problem! Line an 8-by-8-inch baking dish with foil (9-by-13-inch baking dish for 12 servings) and grease. Fill with veggies, cheddar, and egg mixture; stir to combine. Bake until puffed and set in the center, 14-16 minutes. Let cool for 5 minutes, then slice into six pieces (twelve pieces for 12).
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet and savory combo, though some found the sweet potato unexpected in eggs.
- Ease of prep: Quick and simple to make, perfect for meal prep and on-the-go breakfasts 🍳.
- Suggestions: Consider adding ham, bacon, or diced green chilies for extra flavor. Boil sweet potatoes if microwaving burns them.
- Leftovers: Reheats well for quick breakfasts or snacks throughout the week.
- Texture: Some found them fluffy and delicious; others thought the sour cream made them too moist.
- Sticking: Grease the muffin tin generously, as many reported issues with sticking despite using cooking spray.
Reviews from our home cooks
Absolutely delicious! Great for a healthy breakfast on the go. I used the egg white. More than enough ingredients to make 12.
This was my first breakfast meal and I loved it. I even ate it for lunch, and it was good. I loved that it was meal prepped ahead of time with instructions on how to store it and reheat it.
Easy to make and delicious! I took these in my cooler bag to enjoy as a mid morning snack
AMAZINGLY DELICIOUS! So quick & simple. I also added diced red pepper & onion, then baked them in muffin cups in a muffin baking pan. Highly recommend!
I don't think I've ever had egg bites that were both sweet and spicy. I think I'll be making these again they were pretty good.
I'm so happy to know how to make these yummy, quick treats! They're so simple and so tasty! I'm excited to play around with the recipe and put my own style on it! I swapped the sour cream for mayo and it was great!
Looking forward to seeing this one again! The fry seasoning came through but didn't overwhelm anything and this came together very easily. Would love to see variations too!
The recipe said to microwave sweet potato. Followed instructions & they were black on the bottom. Had to go to the store & buy another sweet potato. I diced it, boiled it this time, and it was delicious! Next time, I will boil the sweet potato. It was perfect!
Great breakfast and put extras in mini containers to microwave for a few seconds for a quick grab and go breakfast for our busy family
These were incredible! I wasn't sure how I'd feel about spinach and sweet potato together and in egg, and it was so good! I'm about to go have more.
