Ingredients
Equipment
Method
Main Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it with non-stick cooking spray.
- Chop your favorite vegetables like bell peppers, tomatoes, or onions. If using bacon or sausage, cook them until crispy and crumble into pieces.
- Whisk together large eggs, milk or cream, salt, and pepper in a medium bowl until light and frothy.
- Distribute the chopped vegetables, meats (if using), and shredded cheese evenly among the muffin tin cavities.
- Pour the egg mixture into each cavity, filling them about 3/4 full, and stir gently to combine.
- Bake for 12-18 minutes or until the egg bites have set and are golden brown on top.
- Cool the egg bites for a few minutes, then use a knife to carefully loosen the edges and remove them from the muffin tin.
- Serve warm and enjoy! Store in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
Notes
Optional: Garnish with fresh herbs like chives or a sprinkle of paprika for added flavor.
