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cheesesteak egg bites with parsley
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4.72 from 7 votes

Cheesesteak Minis

You won't miss the carbs when you make these cheesesteak mini snacks! Warm from the oven in under 30 minutes, it's the beefy, cheesy taste you crave! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Snack
Cuisine: American
Servings: 9
Calories: 108kcal


  • 4 large eggs
  • ¼ cup half & half cream or 2% milk
  • cup frozen diced onion
  • cup frozen diced green pepper
  • ½ cup (or 3-4 slices) chopped or grated provolone cheese
  • 1 cup (5oz.) chopped leftover steak or roast beef


  • Preheat oven to 350 degrees F.
  • Coat a muffin tin with non-stick spray or use muffin liners (you will use 9 of the muffin cups).
  • In a large measuring cup, combine eggs and cream. Whip with a fork to combine well.
  • Add remaining ingredients and stir to combine.
  • Pour mixture into muffin cups, filling each about ¾ full.
  • Place in oven and bake approx 20 minutes or until set.
  • Turn oven to broil and brown slightly. (Watch carefully to prevent overcooking.)


Expert Tips

  • Line the muffin tins for easy clean up!
  • In a hurry? Use deli roast beef and frozen chopped veggies for fast prep.
  • Mix everything in a large measuring cup or bowl with a spout for easy pouring into muffin tins.
  • Make these the night before and use as a quick grab and go meal or snack.
  • Makes a great appetizer! Bake in regular or mini size muffin tin.


Serving: 1each | Calories: 108kcal | Carbohydrates: 1g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 117mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 1mg