Description
These Mini Egg Bites are a healthy and delicious breakfast or snack option. They’re packed with protein and vegetables, and they’re easy to customize with your favorite ingredients.
Ingredients
Units
Scale
- 10 large eggs
- 1/4 cup shredded cheddar cheese
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional Fillings (use your favorites):
- Spinach, chopped
- Green onion, sliced
- Green bell pepper, seeded and chopped
- Red bell pepper, seeded and chopped
- Ham, diced
- Tomato, diced
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Grease a silicone muffin tin or line a regular muffin tin with paper liners.
- Whisk Eggs: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Fill Muffin Cups: Fill each muffin cup about ⅓ full with the egg mixture.
- Add Fillings: Add about 1 teaspoon of each desired filling to each muffin cup. Fill the cups to about ⅔ full with the remaining egg mixture.
- Top with Cheese: Sprinkle each egg bite with about 1 teaspoon of shredded cheddar cheese.
- Bake: Bake for 30-40 minutes, or until the egg bites are set and the tops are lightly golden brown.
Notes
- Muffin Tin: Silicone muffin tins are recommended as they prevent sticking. If using a regular muffin tin, grease it well or use paper liners.
- Fillings: Get creative with the fillings! Use any combination of vegetables, meats, or cheeses that you like.
- Make Ahead: These egg bites are perfect for meal prep. Bake them ahead of time and store them in the refrigerator for up to 4 days. Reheat in the microwave or oven when ready to eat.
- Freezing: You can also freeze the egg bites for longer storage. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 egg bite
- Calories: 700kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 100mg
