Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Generously spray a muffin tin with non-stick cooking spray to prevent the egg bites from sticking.
- Chop up any vegetables you plan on using and pre-cook bacon (if using) and chop it into pieces.
- In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Whisk until the yolks and whites are fully combined and the mixture is slightly frothy.
- Place a handful of the chopped veggies, meat, and a bit of cheese into each cavity of the muffin tin.
- Carefully pour or spoon the egg mixture into the muffin tin, filling each cup about ¾ of the way full.
- Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
- Bake in the preheated oven for about 12-18 minutes, or until the egg bites are set in the middle and slightly golden on top.
- Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
- Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.
Nutrition
Notes
These egg bites are a protein-packed breakfast that you can prepare ahead of time, making them perfect for busy mornings. Customize them with your favorite veggies and proteins to suit your tastes.