I started making these on weekday mornings when I couldn’t justify turning on a full oven for six eggs. The toaster oven handles them perfectly — better than a stovetop scramble when I want something that feels a little more put-together without any actual effort. The texture is creamy in the middle with just enough golden on the outside, and the whole thing takes less time than most coffee shop lines.
You don’t need any special equipment, though having a silicone muffin mold makes getting the egg bites out significantly less stressful. A standard metal muffin tin works too, just butter it more aggressively than you think you need to. Either way, they’re out of the oven in about 22 minutes from a cold start.
The roasted cherry tomatoes are one of those things that seems like an afterthought until you eat one. They go jammy and slightly sweet and caramelize at the edges — they’re cooking on the same pan at the same time as the egg bites, which I love. No extra steps. If you’ve got a toaster oven with a decent-sized cavity, like a mid-size convection toaster oven, you can fit the muffin tin and the tomatoes side by side no problem.
Sharp cheddar is my go-to here because it holds up and actually tastes like something. Green onions add a little freshness without overpowering the eggs. It’s a simple recipe — intentionally. Some mornings that’s exactly what you need.
Toaster Oven Crispy Cheddar and Green Onion Egg Bites with Roasted Cherry Tomatoes
Creamy, cheesy egg bites with crispy edges and jammy roasted tomatoes on the side — made entirely in your toaster oven in under 30 minutes.
Ingredients
Egg Bites
Roasted Cherry Tomatoes
Instructions
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Preheat your toaster oven to 375°F on the bake setting. Let it fully preheat — this matters more than people think for even cooking.
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Grease a silicone muffin mold or a 6-cup metal muffin tin well with softened butter. Get into the corners. Set it on your toaster oven baking pan.
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Toss the halved cherry tomatoes with olive oil, salt, and oregano directly on a small piece of foil or a corner of the baking pan. Push them to one side.
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Crack the eggs into a bowl or large measuring cup. Add the milk, garlic powder, salt, and pepper. Whisk until fully combined and a little frothy — about 45 seconds.
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Stir in half the shredded cheddar and all but a pinch of the green onions.
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Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining cheddar over the tops.
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Slide the pan into the toaster oven. Bake at 375°F for 18 to 22 minutes. The egg bites should be just set in the center and starting to pull away from the edges slightly. The tomatoes will be jammy and a little caramelized around the 20-minute mark — that's exactly where you want them.
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Let the egg bites cool in the pan for 3 minutes before running a butter knife around the edges and lifting them out. Top with the reserved green onion and serve warm alongside the roasted tomatoes.
Notes
Silicone muffin molds work really well here because the egg bites pop out cleanly without any fuss. If you're using a metal tin, don't skip buttering it thoroughly. You can swap the cheddar for Gruyère or Monterey Jack — both are excellent. These reheat well: 2 minutes in the toaster oven at 325°F brings them right back. I wouldn't microwave them; they get rubbery. The tomatoes are optional but honestly make it feel like a complete little meal.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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