Harvest Basket Egg Bites

I love having simple options ready for weekday mornings, whether I’m heading into the office or out to the garden. These egg bites can be cooked ahead, frozen, and reheated in the toaster oven for a quick breakfast. Or, make a fresh batch, pair them with a salad and fruit, and call it an easy Sunday brunch.

A June Harvest-and-Replenish Recipe

By June, many Growing Domes are entering one of the biggest transitions of the year. Cool-season greens are wrapping up, summer crops like peppers and tomatoes are moving in, and there are often a few “garden gaps” to work with.

This recipe is also a great way to use those last cool-season harvests before you clear space for what comes next. By June, your kale may be less “baby green” and more “small tree.” If you’re pulling older plants to make room for tomatoes, peppers, and other warm-weather crops, you can still make the most of those leaves. Tender greens can go straight into the egg bites, while larger, tougher kale leaves are perfect for dehydrating and turning into flakes or powder to sprinkle into egg bites, soups, sauces, and other everyday meals.

Harvest now for this recipe:

• Radishes and greens like arugula, Swiss chard, bok choy, spinach, or baby kale
• Early herbs such as parsley, cilantro, chives, or thyme
• Squash blossoms, if your squash got an early start

Plant now for later:

• Brussels sprouts and cauliflower for fall harvests
• Succession carrots every couple of weeks for a steady supply
• Basil, eggplant, okra, tomatoes, and peppers for the warming dome
• Beans, squash, and cucumbers direct-sown into warm soil

Growing Guides

Vining crops can also be planted in the southern and western beds, where they’ll provide shade and help protect more heat-sensitive plants like lettuce and carrots.

Ready to plan your own spring-to-summer transition? Download our Zone 5b Growing Dome Planting Planner to see what can go in the ground now.

As-You-Like-It Egg Bites

While looking for inspiration for a truly flexible garden recipe, I came across okonomiyaki, a savory Japanese pancake whose name is often translated as “grilled as you like it.” That felt like the perfect spirit for these egg bites.

Use the recipe below as a starting point, then make it your own. Add cooked breakfast sausage, bacon bits, roasted vegetables, fresh herbs, fermented vegetables, cheese, beans, or whatever needs to be used up.

Here are three versions I tried:

Okonomiyaki-Inspired: kimchi, shiitake mushrooms, shredded carrot, and sesame seeds

Garden Brunch Classic: spinach, thyme, chives or green onions, and goat cheese

Huevos a la Mexicana-Inspired: pickled jalapeños, black beans, pepper cheese, and a little extra jalapeño on top

The Mexican-inspired bites were my favorite for flavor. I seasoned the black beans with salt, pepper, coriander, garlic powder, and paprika before adding them to the cups.

This is also a great recipe for using preserved harvests. Kimchi and pickled jalapeños add bright, tangy flavor to the egg bites, and they’re a delicious way to carry past garden abundance into a new season. See our pickling and fermenting article for more ideas.

Dome-to-Table: Harvest Basket Egg Bites

Naturally Gluten-Free | Dairy-Optional | Make-Ahead Friendly

Prep time: 15 minutes Bake time: 20–30 minutes Yield: About 12 muffins, depending on your muffin tin

Ingredients

• 12 large eggs
• ¼–½ cup unsweetened almond milk, oat milk, or cow’s milk
• 1½ cups finely chopped garden vegetables, such as Swiss chard, mushrooms, spinach, baby kale, or bok choy
• ½ tablespoon coconut oil or butter for sautéing
• ⅛ cup chopped fresh herbs, such as chives, parsley, thyme, or cilantro, or to taste
• ½ cup soft goat cheese, crumbled, optional
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Optional: ½ cup finely chopped kimchi, pickled jalapeños, black beans, cooked sausage, bacon, or other add-ins

Instructions

Preheat your oven to 375°F at sea level. At high altitude, you may want to try 400°F. Every oven is different, so keep an eye on the cook time and check for doneness near the end.

Generously grease a 12-cup muffin tin or, even better, use silicone or parchment liners.

Briefly sauté greens, mushrooms, or other high-moisture vegetables in coconut oil or butter for 2–3 minutes, just until wilted. This helps remove extra moisture and keeps the egg bites from turning soggy.

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined, but not overly frothy. Too much air can make the egg bites puff up dramatically and then collapse.

Divide your sautéed vegetables, herbs, and other add-ins evenly among the muffin cups. Pour the egg mixture over the top until each cup is about three-quarters full. Leave a little extra room if you’re adding cheese or other toppings.

Top with goat cheese, herbs, sesame seeds, jalapeños, or whatever matches your flavor combination.

Bake for 25–30 minutes at sea level, or about 18–22 minutes at high altitude, until the centers are set and slightly springy to the touch.

Let the egg bites cool for a few minutes. If you used liners, they should lift out easily. If you baked them directly in the muffin tin, run a knife around the edge of each cup to loosen the egg bite before removing.

Store in the refrigerator for up to 4 days. Reheat in the microwave for 30–45 seconds, preferably wrapped in a damp paper towel, or in the toaster oven at 350°F for about 2–3 minutes.

To freeze, place cooled egg bites on a wax paper-lined baking sheet and freeze for about an hour before transferring them to an airtight container. They’ll keep for about 2 months. Thaw before reheating.

What I Learned Along the Way

This recipe is forgiving, but a few small details make a big difference.

Chop your ingredients smaller than you think you need to. Greens, kimchi, and stems distribute better when they’re finely chopped.

Liners are your friend. I brushed my aluminum muffin tin with coconut oil, and while it added a nice nutty flavor, it didn’t completely prevent sticking. Next time, I’ll use silicone or parchment liners, especially if I’m making these for brunch instead of weekday breakfasts.

Sauté greens and mushrooms first. They shrink more than you might expect, and cooking off some of the moisture helps the texture.

Heavier ingredients may sink. My black beans settled toward the bottom, but the flavor was still wonderful. Dry ingredients, like kale flakes, may float to the top.

The milk you choose may affect the texture. Almond milk worked fine, but cow’s milk may give a slightly springier, more consistent bite because of the added fat.

Go easy on soft cheese. The goat cheese version puffed up and collapsed the most, though it still tasted great. Next time, I’d try smaller dollops or add the goat cheese after baking while the egg bites are still warm.

And finally, place the muffin tin on a lined, rimmed baking sheet before it goes into the oven. I learned this one the messy way after sloshing egg over the edge and having to clean burnt egg from the bottom of the oven.

The beauty of these egg bites is that they don’t need to be perfect. They’re practical, flexible, and a great way to turn a handful of garden odds and ends into something nourishing. Use what you have, try a few flavor combinations, and let your harvest basket guide the recipe.