Easy Egg Bites
Comforting, creamy, and endlessly customizable, these Easy Egg Bites are perfect for any meal, quick to prepare and delicious to eat.
Ingredients
Base Ingredients
- 6 large large eggs The base for that cloud-like texture.
- 1/2 cup whole milk or half-and-half Adds creaminess (substitute unsweetened almond milk for a lighter version).
- 1/2 cup grated cheddar or gruyere Melty, savory goodness.
Seasoning & Vegetables
- 1/4 teaspoon salt Basic seasoning to lift every flavor.
- 1 pinch black pepper Basic seasoning to lift every flavor.
- 1/4 cup finely chopped spinach Bright color and a fresh note.
- 1/4 cup diced roasted red pepper or sun-dried tomatoes Sweet and tangy contrast.
- 2 tablespoons chopped chives or green onion For a gentle allium lift.
Optional Add-ins
- 4 strips cooked bacon, chopped For an indulgent touch.
- 1/2 cup cooked ham For an indulgent touch.
- 1 teaspoon Dijon mustard Optional but magical for depth.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
- Whisk the eggs, milk, Dijon mustard, salt, and pepper in a large bowl until well combined.
- Stir in the cheese, spinach, peppers, chives, and cooked bacon or ham if using.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Cooking
- Bake for 18 to 22 minutes, until the centers are just set and the tops are lightly golden.
- Let the egg bites cool in the tin for 5 minutes, then run a small knife around the edges and gently remove.
Notes
For a fun twist, try steaming the filled tin in a water bath for a creamier texture, or bake in silicone molds for perfectly round edges. Use room-temperature eggs and dairy for smoother blending.