Breakfast Egg Bites


These little jewels are perfect for breakfast if you are entertaining, trying to entice little people to eat more vegetables or if you need to grab your breakfast and run. These Breakfast Egg Bites are filled with an assortment of vegetables, cheese, and ham. They are crazy good and can even be made ahead. Once you make these they will definitely become a breakfast favorite.


Ingredients for Breakfast Egg Bites:

yields 12 regular size muffin and 24 mini muffin


12 eggs

8 ounces diced ham

1/2 cup grated cheese of your choice

1/2 cup milk

1/2 cups chopped red and yellow bell peppers

1/2 thinly sliced green onion, white and green part

1/2 cup chopped mushroom

1 tablespoon chopped parsley

1/2 kosher salt

1/4 teaspoon coarse black pepper

1/8 teaspoon nutmeg


You will also need 1 12-cup size muffin tin and 1 24-cup mini muffin tin.


Time Saving Tip: All of the vegetables can be prepped the night before making the Egg Bites. Also, the Breakfast Egg Bites can be made in advance and refrigerated. They can be eaten at room temperature or heated for a couple of seconds in the microwave.


Let's see what we need.



Let's cook!


Preheat the oven to 350 degrees and move the rack to the center of the oven. Spray both pans generously with the cooking spray. Don't be cheap because you want each muffin to come out of the pan in one piece!



Whisk the eggs and then add the milk. Whisk well and then add the rest of the ingredients. Combine well.




Evenly distribute the egg mixture to all of the muffin cups. Carefully place in the oven.




The mini muffin tins will cook faster than the regular sized cups. The mini muffins will be ready in about 15 minutes and the big ones in just about 25 minutes. You know they are ready when they are just puffed and the liquid is gone but they look sweaty. Do not over bake. The muffin tops should not be brown on top and will continue cooking a bit when you take them out of the oven.




Wait a couple of minutes and then start taking them out of the pan. Use a butter knife and slip into between the muffin and the pan sliding it around the entire muffin. Do this to all of the muffins. Once you have loosened all of the muffins start gently taking them out of the pan. Let the butter knife help guide you and lift egg bites. Do not rush and they will all come out perfectly. The mini egg bite should all be removed from the pan by the time you take the larger ones out of the oven.



They are ready and so good! You can serve them right away or store them for later. They disappear so quickly that you are going to have to be ready to make some more. These are a must try.


Enjoy!





2018 Cranberry Walk