Egg Bites

An easy breakfast treat. Can be prepared ahead of time and reheated as needed.

Preheat oven to 350°.

Select a large six-cup muffin pan and, if needed, lightly grease it. (I generally use a silicone muffin pan without buttering it.)

Add a tablespoon or two of fillings to each cup. Some choices include:

  • A couple of teaspoons of cooked vegetables, like spinach or mushrooms or peppers.
  • A couple of teaspoons of grated cheddar or similar cheese.
  • Half a cooked breakfast sausage, sliced into little pieces.

Add the following to a blender and then whip thoroughly to combine and froth:

  • 6 eggs
  • 4–6 oz cream cheese
  • 1–2 Tbsp flour

Pour the egg mixture over the top of each cup, filling evenly. (Don’t worry about stirring in the fillings; they will rise during the baking process.)

Bake at 350 for 30 minutes. (You might be able to shave a few minutes off this if you used fewer fillings. You can test for doneness by inserting a sharp knife into the center; if it comes out wet, they need more time.)

After removing the cooked bites from the oven, run a thin table knife around the edge of each cup and wiggle the bites to loosen them from the sides, then turn them out onto a plate or other work surface.

Serve warm, or refrigerate and microwave to reheat later in the week.

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