Description
Ingredients
Scale
Egg Mixture
- 10 eggs
- ½ cup milk or cream
- Salt and pepper to taste
Fillings
- 1 cup shredded cheddar cheese
- ½ cup chopped vegetables (bell peppers, tomatoes, onions)
- ½ cup cooked crumbled bacon or sausage (optional)
- ½ cup chopped turkey (optional)
Additional
- Non-stick cooking spray
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the egg bites evenly.
- Prepare the muffin tin: Generously spray a muffin tin with non-stick cooking spray to prevent the egg bites from sticking, making removal easier after baking.
- Chop fillings: Chop up the vegetables you plan to use. If using bacon or sausage, cook and crumble them into small pieces. Chop the turkey if using.
- Mix eggs: In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper until fully combined and slightly frothy, similar to scrambled eggs.
- Add fillings to muffin tin: Place a handful of chopped vegetables, meats, and a bit of cheese into each cavity of the muffin tin to distribute flavors evenly.
- Fill with egg mixture: Carefully pour or spoon the egg mixture into each muffin cup, filling about ¾ of the way full to allow room for the eggs to puff up while baking.
- Mix ingredients in cups: Use a fork to stir gently in each muffin cavity so the fillings combine well with the egg mixture, ensuring every bite is flavorful.
- Bake: Bake the egg bites in the preheated oven for 12-18 minutes, until the eggs are set in the center and the tops are slightly golden.
- Cool and remove: Let the egg bites cool for a few minutes, then gently loosen them from the muffin tin using a butter knife or spatula to avoid breaking.
- Serve: Serve the egg bites warm. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat in the microwave for about 10 seconds before eating.
Notes
- Customize the vegetables and meats based on your preference or dietary restrictions.
- Use cream instead of milk for richer egg bites.
- Be careful not to overfill muffin cups to prevent spilling during baking.
- Allow egg bites to cool slightly to firm up for easier removal from the tin.
- Make a batch ahead and freeze for quick grab-and-go breakfasts.
Nutrition
- Serving Size: 1 egg bite
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 110mg
