Ingredients
Egg Mixture
- 10 Large eggs
- ⅓ cup Milk or cream (dairy or plant-based)
- ½ teaspoon Salt (adjust to taste)
- ¼ teaspoon Black pepper (freshly ground if possible)
- ¼ teaspoon Garlic powder (optional)
Mix-ins
- ¾ cup Shredded cheese (cheddar, Swiss, feta, or any type)
- ½ cup Vegetables (finely chopped, drained of excess moisture)
- 2 tablespoon Fresh herbs (optional: chives, parsley)
For Greasing
- Cooking spray or butter (for greasing the muffin tin)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing each cup thoroughly with cooking spray or butter to prevent sticking.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk or cream, salt, black pepper, and garlic powder (if using) until fully combined and slightly frothy. This mixture forms the base of your egg bites.
- Add Cheese, Vegetables, and Herbs: Gently fold in the shredded cheese, chopped vegetables, and fresh herbs into the egg mixture, ensuring even distribution without overmixing.
- Pour Into Muffin Tin: Evenly divide the egg mixture into the prepared muffin tin cups, filling each about three-quarters full to allow room for expanding during baking.
- Bake the Egg Bites: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the egg bites are set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and let the egg bites cool in the tin for 5 minutes before gently running a knife around each to remove them. Serve warm or at room temperature.
Notes
- Drain vegetables well to avoid watery egg bites.
- Customize with your favorite cheeses and vegetables like spinach, bell peppers, or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a microwave or oven before serving.
- Use silicone muffin tins or liners for easier cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
