Quick and Easy Egg Bites
These Quick and Easy Egg Bites are little bundles of protein packed deliciousness. With endless flavor combinations, they bake up and are ready to serve in just 45 minutes. Enjoy right out of the oven or freeze for later. Bonus: they reheat straight from the freezer in just one minute!
Ingredients
- 8 large eggs
- 1 cup milk
- 6 pieces bacon
- 1 small onion diced
- ¾ cup diced baby red or baby Yukon gold potatoes, or a mix of both
- 1 cup shredded cheddar cheese
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Preheat your oven to 350°. Line a 12 hole muffin tin with liners and spray each liner with non-stick cooking spray (see recipe note). In a large bowl, whisk together eggs, milk, 1 tsp salt and ½ tsp pepper. Using a ¼ cup measuring cup, scoop ¼ cup of the egg mixture into each lined muffin hole. Each muffin hole will be about ⅔ full. Set aside.
- In a large frying pan, cook the bacon until crisp. Place cooked bacon on paper towel lined plate to drain, set aside.
- In the same frying pan, wipe out all but 1 tablespoon of the bacon fat (see recipe note). Add the diced potatoes and cook until they begin to brown and become tender, about 10 minutes.
- Add the diced onion to the potatoes and cook until softened and beginning to brown, about 3-5 minutes. Remove the pan from the heat.
- Scoop 1 tablespoon (see recipe note) of the mixture into each muffin hole. Add ½ piece of cooked bacon, crumbled, to each muffin hole. Then add a sprinkle of the shredded cheddar cheese (you should use the entire cup of cheddar and have no leftover cheese).
- Carefully stir each egg bite to disperse the filling ingredients.
- Place muffin tin in preheated 350° oven and bake for 15-20 minutes, until egg bites are puffed and golden brown.
- Let cool for 5 minutes and serve. If freezing, let cool completely and store muffin lined egg bites in freezer safe resealable bag or container for up to two weeks. When reheating, place frozen egg bite in microwave and cook on high for one minute. Enjoy!°
Notes
- Be sure to read the blog post for suggested flavor combinations!
- Make sure you line the muffin tin AND spray the liner with non-stick cooking spray. If you don’t, the eggs will definitely stick to both, trust me!
- When spraying the muffin liners, be sure to just spray the liner and not the entire pan if you have a nonstick muffin pan. The cooking spray will ruin your pan, so spray carefully!
- I always have a container of bacon grease in my refrigerator – great for sautéing vegetables, cooking eggs, etc. Instead of wiping out the pan, pour all but 1 tablespoon of the bacon fat into a mason jar or resealable container and store in the fridge for up to 6 months.
- I use an actual tablespoon (silverware) to scoop the ingredients, not a measuring spoon. I find this easier and you get a little more filling in each egg bite.
- When making one of the other flavor combinations, remember that you only want about 1 – 1 ½ cups of actual filling, plus the cheese. For instance, for the Veggie version, you may only have 3-4 chopped mushrooms and 1/3 of a zucchini cooking in the pan. Use the remaining ingredients in a simple pasta dish with a white wine and butter sauce, or add to a lunch salad.
- The egg bites will sink a bit and become less puffy once removed from the oven and cooled, but that’s ok! It’s what the egg mixture supposed to do.
- To freeze the egg bites, let them cool completely and place in a freezer safe resealable bag or container and freeze them for up to 2 weeks.
- When you’re ready to eat, reheat in the microwave on high for 1 min per egg bite. No defrosting necessary!
- Alternately, you can bake the egg mixture in an oven safe frying pan for about 30 min at 350 and then cut into 8 pie shaped pieces.