Skull Egg Bites

Are egg bites actually healthy?

Yes, egg bites can absolutely be healthy, especially when made with whole, nutrient-rich wholesome ingredients. This recipe is high in protein, and filled with nutrients like vitamins A, D, E, B12, iron, and selenium. And, unlike store bought (hello, Starbucks), these are not high in saturated fats, sodium, or additives.

How to make

Spray the skull pans with non-stick cooking spray. Even if you’re using silicone pans, be sure to spray them well.

These skull-shaped egg bites can be made in any skull shaped pan.

The Nordic Ware Skull Cakelet Pan is what I used for the larger skulls in the pictures. It’s a great pan, nonstick, nice detail, nice and large, but not too large.

If you prefer to get a silicone pan, I found this one on Amazon and it looks great. I haven’t bought one for myself yet though.

I also made mini skulls with this Skull Silicone Ice Cube Mold, and they worked well. They baked for a total of about 15 minutes. Oh, and if you use one of these 3D molds, you don’t need to use the back of the mold – it just makes it easier to make them if you only use the face half.

Place all the ingredients into a blender, and process until smooth. Make sure to get the mixture really well blended with no streaks; that helps the skulls to hold together.

Pour the “batter” into the skull pans, filling them about half full.

Bake the skulls in a preheated oven until skulls are puffed up and slightly firm to touch in the center. Baking time may vary if you’re using a different size skull pan.

Remove the pan from the oven. The skulls will be puffed up, but will deflate a bit after removing from the oven. Let them cool in the pan on a wire rack for a few minutes before removing them from the pan.

To remove the skulls from the pan, place a cutting board over the top of the skull pan, and flip the whole pan and cutting board over. The egg bites should pop right out. If they don’t, gently go around the edges with your finger or a small silicone spatula to loosen them from the sides.

Storage and reheating

Besides being adorable, er… I mean spooky, these are so delicious and wholesome.

They’re also great for meal prep. Make a batch or even a double batch. Let them cool completely, then keep them in the fridge in an airtight container for up to 5 days.

They’re great from the fridge, but rewarm really well in the microwave for about 30-45 seconds.

Change it up

Egg bites are easy to customize with extra mix-ins as well.

Use white cheddar or Monterey Jack for a whiter colored skull. They can also be made with egg whites instead of whole eggs. Use 2 large egg whites or 4 tablespoons per whole egg. So, for this recipe you would want 16 egg whites or 32 tablespoons (which is 2 cups of whites).

Brush spices on the outside after baking to give the skulls a little more shading and definition. Like I did for my Mozzarella Cheese Skulls.

If you don’t want to make skulls, bake these in muffin tins. A mini muffin pan or a normal-sized muffin pan will both work great. Again, you may have to adjust the baking time.

Any cheese will work here instead of cheddar, like Parmesan, Gruyere, or Pepperjack.

Add some bacon, Canadian bacon, ham, or cooked breakfast sausage for a meaty version.

They are great with chopped veggies like spinach, tomatoes, green or red pepper, sauteed mushrooms, onion, or green onion. Be sure to finely chop the veggies so they don’t ruin the face of the skulls.

Want them spicier? Add in some hot sauce, garlic powder, chili powder, or dried herbs.

You can even replace the cottage cheese in the batter with equal parts full-fat Greek yogurt, sour cream, plain yogurt, or ricotta.