|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||2%|
|Total Sugars 1g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These protein-packed little egg bites are an excellent way to ensure everyone has a decent breakfast, and they are effortless to prepare and bake. You don't need a sous vide appliance or Instant Pot to make these egg bites. Plus, when you bake them in the oven, you don't have to wait for a tub of water to heat or pressure to build in a pressure cooker. Use the time while the oven pre-heats to prep your veggies and other mix-ins.
Or, you can chop and refrigerate the vegetables the night before. With a bit of advance prep, all you'll have to do is mix the ingredients, fill the muffin tin, and bake!
This version contains a variety of tender, raw vegetables, but egg bites are easily modified to include your family's favorite vegetables. Leave them meatless and use raw tender vegetables or add some cooked crumbled bacon or sautéed diced ham or sausage. Sautéed mushrooms are another excellent choice.
8 large large eggs
1 cup shredded cheddar cheese
1/3 cup half-and-half, or whole milk
2/3 cup diced tomatoes
1/2 cup coarsely chopped baby spinach, packed
1/3 cup thinly sliced green onions
1/4 teaspoon salt
1 dash freshly ground black pepper
1 pinch nutmeg
Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
Spray a 12-well muffin tin with cooking spray.
In a large bowl, whisk the eggs with the shredded cheese, and half-and-half until well combined.
Add the diced tomatoes, spinach, and green onions; stir to blend.
Divide the mixture among the muffin cups—about 1/4 cup in each cup.
Bake for about 15 to 18 minutes, or until they are set and appear lightly browned. They will puff up but will deflate within a few minutes.
How to Store Egg Bites
- Refrigerate cooled egg bites in a covered container within 2 hours, and eat within 4 days.
- To freeze cooked, cooled egg bites, arrange them on a baking sheet. Place the baking sheet in the freezer until the egg bites are frozen solid, about 1 to 2 hours. Place the frozen egg bites in a zip-close freezer bag and freeze for up to 2 months. Thaw the egg bites in the refrigerator overnight.
- Reheat egg bites in the microwave for 20 to 30 seconds, or place them in a baking dish and heat them in a preheated 350 F oven or toaster oven for about 10 minutes.
Quiche Lorraine-Style Egg Bites: Omit the tomatoes and spinach. Replace the cheddar with 3/4 cup of finely shredded Gruyére cheese and 1/4 cup of Parmesan cheese and add 1/2 cup of cooked diced bacon (about 6 to 8 strips of bacon), 1/3 cup of sliced green onions, and a dash of nutmeg.
Broccoli-Ham Egg Bites: Replace the tomatoes, spinach, and green onions with 1/2 cup of cooked diced ham and 1 1/2 cups of chopped broccoli, steamed until tender.
Why are my egg bites rubbery?
Eggs become tough and rubbery when overcooked. When cooking or reheating egg bites, avoid overcooking.