Egg Bites
Whip up customizable egg bites with bacon, cheese, and veggies! Easy to make, perfect for meal prep, and a delicious start to your day!
Equipment
- 1 Muffin Tin This recipe expects 12 normal-sized bites
- Normal Kitchen Utensils
Ingredients
- The Egg Mixture
- 8 Large Eggs
- 1/3 C Heavy Cream Or Half n Half
- The Fillings
- 2/3 C Grated Monterrey Jack Cheese About 2.5 Oz.
- Or:
- Cheddar Cheese, Pepper Jack Cheese, Cottage Cheese, Feta Cheese, Parmesan Cheese, or additional meat or veggies.
- 2/3 C Cooked Bacon 4-5 Strips
- Or:
- (All Cooked, Drained and Crumbled or Chopped) Breakfast Sausage, Ham, Canadian Bacon, Chorizo, Italian Sausage, Pepperoni, Ground Beef, or additional cheese or veggies.
- 2/3 C Thawed Hashbrowns
- Or:
- Cooked Spinach, Chopped Cherry Tomatoes, Sautéed Mushrooms, Sautéed Onions, Sliced Green Onions, Sundried Tomatoes, or additional meat or cheese.
- (Optional) Up to 2 Tbsp Any Fresh Herbs You Want Parsley, Chives, Green Onion, Garlic
- (Optional) Up to 1 tsp Any Dried Herbs You Want Onion Powder, Garlic Powder, Oregano, Basil, Chili Flakes
- Salt and Pepper to Taste
- Butter or Cooking Spray for the Muffin Tin
Instructions
- Make sure your bacon is cooked and chopped, and your hashbrowns are thawed. For any other filling combos in this recipe, make sure all your meats and vegetables (with the exception of the green onions and cherry tomatoes) are cooked and chopped. Cook them now if need be. Drain off excess grease or liquid, and season the ingredients to how you would like them if they were eaten on their own. Thaw the hashbrowns.2/3 C Cooked Bacon
- Preheat your oven to 350 degrees.
- In a pourable vessel, whisk together the eggs and cream (or half n half), 1/2 tsp of salt, and 1/4 tsp of pepper. Add your herbs to the eggs if you are using any.8 Large Eggs, 1/3 C Heavy Cream, (Optional) Up to 2 Tbsp Any Fresh Herbs You Want, Salt and Pepper to Taste, (Optional) Up to 1 tsp Any Dried Herbs You Want
- Using the butter or cooking spray, grease your muffin tin well.Butter or Cooking Spray for the Muffin Tin
- Add the Monterey Jack, hashbrowns and bacon to each tin in equal amounts. When added, tamp everything down with a spoon or your fingers. This is where you would add your fillings if using a different filling combo.2/3 C Grated Monterrey Jack Cheese, 2/3 C Thawed Hashbrowns
- Pour the eggs evenly over these ingredients in the muffin tin. A ladle may be helpful here.
- Bake at 350 degree for 20 minutes, until the eggs are cooked through. You can check to make sure they are done by poking them with a fork or toothpick. It should come out clean. Note: the eggs will likely puff up like a soufflé, but don't worry, they will come back down.
- Remove from the oven and let the eggs bites rest for 10 minutes before taking them out of the tin.
- You can serve the bites right away or put them in the freezer or refrigerator for later. If refrigerating, reheat by placing one egg bite on a microwave-safe plate in the microwave. Cover and microwave for 30 seconds. If freezing, reheat by placing one egg bite on a microwave-safe plate in the microwave. Cover and microwave for 1 minute.
Notes
This recipe make 12 normal muffin-sized egg bites, but you could squeeze them into a 24 mini muffin pan. If you do that, check them at 15 minutes in to make sure you don't overcook them.
This recipe starts with bacon, Monterey Jack and hashbrowns, but there are so many combos you could make. Try your own, or use the below for inspiration:
Replace the below ingredients with their respective counterparts in the recipe:
Meat Lovers: Bacon, Ham, Breakfast Sausage (try with garlic powder)
Florentine: Spinach, Mushroom, Cottage Cheese (try with green onions)
Bacon Cheeseburger: Bacon, Ground Beef, Cheddar Cheese
Italiano: Italian Sausage, Sundried Tomato, Parmesan Cheese (try with oregano, basil or chili flakes)
Mediterranean: Cherry Tomatoes, Feta, Onion (try with oregano)