Skull Egg Bites

square crop of egg bites baked into a skull shape.

5 from 1 vote

Start spooky season mornings right with these Cheesy Baked Skull Egg Bites. Perfect for Halloween, these fun and festive bites are not only delicious but also high in protein and simple to make. Filled with cheesy goodness, they bake up perfectly in a skull-shaped pan for a frightfully fun twist on a classic breakfast favorite.

Course Breakfast

Cuisine American

Keyword egg bites, eggs, Halloween, skulls

Prep Time 10

Cook Time 20

Total Time 30

Servings skulls

Calories 157kcal

Author Debi

Ingredients

½ cup shredded sharp cheddar cheese
1 cup cottage cheese
8 large eggs
¼ teaspoon fine salt

Instructions

Spray the skull pans with non-stick cooking spray. Preheat oven to 350° F.
Place all the ingredients into a blender, and process until smooth.
Divide the egg mixture into the skull pan, filling each skull about half full. If you’re adding other mix ins, stir them into egg mixture in the skulls now. Place the skull pan on a baking sheet to make it easy to take in and out of the oven, and to catch any spills.
Bake for 20-22 minutes or 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 them, place a cutting board over the top 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.

Notes

Store skulls in an airtight container in the fridge for up to 5 days. They're good cold from the fridge, or reheat them in the microwave for about 20-30 seconds.

Nutrition