Breakfast Egg Bites Food

MAKE-AHEAD BREAKFAST BITES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
• In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3- or 4-inch round cutter.
• Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
• Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using knife. Serve immediately.
• Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.

READY-TO-GO EGG BITES

Steps:

• Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool.
• Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute.
• Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top.
• Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet.
• Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.)
• After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly.
• When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out!
• Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it's halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold.
• Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer.
• To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating.

BACON & CHEESE EGG BITES

Steps:

• Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
• In a large bowl, whisk together the eggs until smooth. Add the salt, milk, 1 cup cheese and bacon bits and mix until well combined.
• Spoon the mixture into the mini muffin cups, filling each one 2/3 full. Sprinkle remaining 1/2 cup cheese evenly over filled muffin cups.
• Bake for 23-25 minutes or until the tops and edges start to turn golden. Let set in pan 5 minutes before gently lifting each one out with a table knife.

EASY EGG BITES (MUFFIN TIN RECIPE)

Steps:

• Preheat oven to 350 degrees F.
• Spray muffin tin generously with nonstick spray.
• In a medium bowl mix eggs, milk, salt, and pepper to taste.
• To each muffin slot, add about 1 tbsp of greens, tomatoes, bacon, and a sprinkle of cheese.
• Pour over egg mixture to each slot leaving little room at the top.
• Bake egg bites for 20 minutes. If the top is not fully cooked return to the oven cooking in 3-minute increments. Enjoy!

BREAKFAST EGG BITES

Steps:

• Spray mini muffin pan generously with cooking spray. Preheat oven to 350º F
• Heat oil in skillet. Add ham, red pepper and red onion.
• Cook until peppers and onion are slightly tender.
• In separate bowl whisk together, eggs, milk, green onions and grated cheese. (if you prefer bites more dense use a fork to combine instead of whisking and mix only until combined.
• Stir ham mixture into egg mixture.
• Pour into greased mini muffin pan.
• Bake 350 for about 15 minutes or until golden brown.

EGG BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
• Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
• Bake in the preheated oven for 5 minutes.
• Mix eggs, tomato, bell pepper, spinach, ham, and onion together in a large bowl. Remove muffin tin from oven and ladle the egg mixture over the potatoes. Top each muffin cup with a mozzarella cube.
• Continue baking until egg bites are set, about 20 minutes.

KETO STARBUCKS EGG BITES

Steps:

• Make sure to cook the slices of bacon before making the egg bites. Pre-heat oven to 300 degrees F and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly. Add the eggs, cheese, cottage cheese, salt, and pepper to a blender and blend on high for 20 seconds until light and frothy. Spray a muffin tin with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture. Divide the chopped bacon equally among all of the muffin tins and bake in the oven for 30 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin. Enjoy!
• Store the egg bites in the fridge for 3 days or freeze for 2-3 months. Reheat in microwave or warm oven.

BREAKFAST BITES

Steps:

• 1. Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside. OR Can use regular muffin tins; just cook longer. NOTE: They work best when putting the batter directly in the muffin tins. The muffin papers seem to stick to the batter and break apart when you try to get them out of the papers.
• 2. In a large bowl, whisk together the eggs until smooth. Add the salt, milk, 1 cup cheese and Bacon (or bacon bits or ham, etc) and mix until well combined.
• Optional addition of bell peppers and onions: Saute onions and peppers in the olive oil, to make them softer. You can cook them ahead of time and add them to the batter with the meat and cheese---or leave out the meat if you want them to be vegetarian.
• 3. Spoon the mixture into the regular-sized or mini muffin cups, filling each one 2/3 full. Sprinkle remaining 1/2 cup cheese evenly over filled muffin cups.
• 4. Bake for 23-25 minutes or until the tops and edges start to turn golden. Let set in pan 5 minutes before gently lifting each one out with a table knife.
• Enjoy!!
• NOTE: Store in an airtight container in the refrigerator for up to 5 days. Reheat in a warm oven or in the microwave for 20-30 seconds. . You can put them in sandwich bags or wrap in plastic wrap, if desired.

EGG WHITE BITES RECIPE

Steps:

• Heat oven to 350 degrees F. Spray a 12 cup muffin pan with non-stick cooking spray and set aside.
• Heat a medium frying pan to medium-high heat and coat with cooking spray. Add spinach and mushrooms and cook until spinach and mushrooms have reduced and have wilted- about 3-4 minutes. Sprinkle with a pinch of salt and pepper and stir.
• Evenly divide the spinach and mushrooms into 12 muffin tins. Equally divide the shredded cheese into the 12 muffin pan and then pour the egg whites equally over the cheese. Sprinkle the tops with a small pinch of salt and pepper (optional).
• Bake for 12-15 minutes, or until the Egg White Bites are set. Serve immediately and enjoy! Garnish with chives or parsley, optional.

EGG BITES

Steps:

• 1. In a small mixing bowl, whisk together eggs, salt, pepper and milk/cream/or cottage cheese.
• 2. Lightly spray egg bite mold with non-stick spray. In each cell/mold sprinkle in asparagus, mushrooms, ham, cheese, and thyme leaves.
• 3. Divide the egg mixture among the cells/molds. Fill a little more than 1/2 full and secure the mold with the lid.
• 4. Place 1 cup water in the bottom of the IP, put the trivet in the bottom to keep the egg bite mold off the bottom. Lock the lid and set manual for 8 minutes. Allow to natural release for 5 minutes, then do a quick release.
• 5. Remove the lid and pop out those wonderful sous vide egg bites.

EGG BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
• Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
• Bake in the preheated oven for 5 minutes.
• Mix eggs, tomato, bell pepper, spinach, ham, and onion together in a large bowl. Remove muffin tin from oven and ladle the egg mixture over the potatoes. Top each muffin cup with a mozzarella cube.
• Continue baking until egg bites are set, about 20 minutes.

EASY OVEN EGG BITE RECIPE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
• Spray a 12-well muffin tin with cooking spray.
• In a large bowl, whisk the eggs with the shredded cheese, half-and-half, salt, pepper, and nutmeg, if using, until combined.
• Add the diced tomatoes, spinach, and green onions; stir to combine.
• Divide the mixture evenly among the muffin cups, about 1/4 cup in each cup.
• Bake until they are set, puffed, and light golden, 15 to 18 minutes (they will deflate once removed from the oven).

MEAL PREP MUFFIN TIN EGG BITES

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
• Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
• Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
• To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.