Ingredients:
- 10 large eggs
- 1/4 cup milk (your choice – whole, skim, plant-based)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fillings of your choice (see suggestions below)
- 1/2 cup shredded cheese of your choice (cheddar, mozzarella, etc.)
Filling Suggestions:
- Bacon and Cheddar: Crumbled cooked bacon, shredded cheddar cheese
- Sausage and Bell Pepper: Diced cooked breakfast sausage, chopped bell peppers (red, green, yellow)
- Spinach and Feta: Chopped cooked spinach, crumbled feta cheese
- Ham and Swiss: Diced ham, shredded swiss cheese
- Vegetarian: Diced mushrooms, onions, chopped spinach
Instructions:
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C).
- Grease Muffin Tin: Generously grease a mini muffin tin (24 cups) with cooking spray or butter.
- Whisk Eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add Fillings: Stir in your chosen fillings. Start with a base of about 1-2 tablespoons of your fillings per muffin cup.
- Add Cheese: Top each cup with a generous sprinkle of shredded cheese.
- Fill Muffin Cups: Pour the egg mixture into the muffin cups, filling them about 3/4 full. The egg bites will puff slightly while baking.
- Bake: Bake the egg bites for 15-20 minutes, or until they are set and the tops are slightly golden. A toothpick inserted into the center should come out clean.
- Cool and Serve: Let the egg bites cool in the pan for a couple of minutes before using a knife to loosen them and pop them out. Serve warm or at room temperature.
Tips:
- Make-Ahead: Mini egg bites are a great meal prep option. Prepare them in advance and store them in the refrigerator for up to 5 days. Reheat in the microwave or toaster oven.
- Silicone Muffin Pans: Silicone muffin pans are great for this recipe as the egg bites release easily.
- Flavor Boost: Add a pinch of red pepper flakes, a dash of hot sauce, or your favorite herbs for extra flavor variation.
Enjoy your delicious and customizable mini egg bites!
