Cheesy Egg Bites
PREP: 10 MINUTES
COOK: 20 MINUTES
SERVINGS: 24 SERVINGS
Bake these cheesy egg bites ahead of time for a quick breakfast option for on-the-go and busy mornings! Add your favorite additions to your liking or enjoy as is. Reheat during the the week for a protean-filled breakfast or snack during the day.
- 8 eggs
- 1/2 cup milk
- 1/2-1 tsp kosher salt
- 1/4 tsp Italian seasoning
- 1/4 tsp pepper
- Dash of cayenne pepper
- 2/3 cup shredded extra sharp Cheddar
- 4 Tbsp finely diced red pepper
- 4 Tbsp finely diced scallions
Preheat oven to 350°F. Prepare Petite Muffin Pan with cooking spray. In medium bowl, thoroughly beat eggs, milk, salt, pepper, Italian seasoning, and cayenne pepper. Stir in shredded cheese. If adding optional additions or other veggies, stir in with cheese.
Divide mixture among the cavities of the prepared muffin pan, being sure to get some cheese in each. Bake 10 minutes. Rotate pan 180° and bake 10 minutes more until skewer inserted comes out clean. They will puff up, then sink slightly when removed from the oven. While still warm, run a small spatula around the edges of all egg bites and remove them to a plate. Yields 24 egg bites.
Other options for add-ins: other cheeses such as Swiss or feta, cooked spinach, mushrooms, tomatoes, zucchini, bacon, ham
Note: Store in the refrigerator or freeze. To reheat from the refrigerator, microwave on a small microwave-safe plate 15-18 seconds on high. From frozen, use 50% power and microwave on a small microwave-safe plate 40-50 seconds.
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