Description
Delightful mini egg bites baked to perfection, packed with your favorite fillings such as spinach, bell peppers, ham, and tomatoes, topped with melted cheddar cheese. These protein-rich, easy-to-make bites are perfect for breakfast, brunch, or a quick snack.
Ingredients
Scale
Base Ingredients
- 10 large eggs
- ¼ cup shredded cheddar cheese
- 2 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Fillings
- Spinach, chopped
- Green onion, sliced
- Green bell pepper, seeded and chopped
- Red bell pepper, seeded and chopped
- Ham, diced
- Tomato, diced
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a silicone muffin tin or line a regular muffin tin with paper liners to prevent sticking.
- Whisk Eggs Mixture: In a large bowl, vigorously whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and uniform.
- Fill Muffin Cups Partially: Pour the egg mixture into each muffin cup, filling them about one-third full to allow space for fillings and more egg mixture.
- Add Desired Fillings: Spoon about 1 teaspoon of each chosen filling into each muffin cup. Then, add more egg mixture to fill cups to about two-thirds full.
- Top with Cheese: Sprinkle approximately 1 teaspoon of shredded cheddar cheese on top of each filled muffin cup for added flavor and a golden crust.
- Bake Egg Bites: Place the muffin tin in the oven and bake for 30 to 40 minutes, or until the egg bites are fully set and the tops turn lightly golden brown. Remove and let them cool slightly before serving.
Notes
- You can customize the fillings to your preference or dietary needs, adding vegetables, meats, or herbs.
- Make sure not to overfill the muffin cups to prevent overflowing during baking.
- Use a toothpick to test doneness; it should come out clean when inserted into the center.
- These egg bites can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- For a dairy-free version, omit the cheese and use a plant-based milk alternative.
