Egg Bites Food

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.

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:

• Fill a 9x13 baking dish halfway full with water. Place on the bottom rack of the oven. Preheat the oven to 300°F. Spray a muffin tin with cooking spray and set aside.
• In a large bowl, add eggs. Use a whisk and beat together.
• Divide egg mixture equally between the 12 muffin spots in the baking tin, about ¼ cup each.
• Divide fire-roasted red peppers equally by 12. Add to the muffin tin.
• Divide spinach equally by 12. Add to the muffin tin.
• Divide Monterey Jack cheese equally by 12. Add to the muffin tin.
• Mix each egg bite with a fork to incorporate all ingredients in each cup.
• Place the muffin tin in the oven on the middle rack. Bake for 30 minutes, or until the center is set.

BACON AND EGG BITES

Steps:

• Preheat oven to 180oC.
• Heat oil in a large heavy-based frying pan.
• Add bacon and onion and cook until bacon is crisp.
• Remove from heat.
• Combine eggs and milk in a jug.
• Season well.
• Spoon teaspoons of bacon and onion into greasted mini muffin tins.
• Top with some cheese and carefully pour over egg mixture.
• Bake for 30 minutes until firm and golden.
• Serve hot or cold.

NINJA FOODI EGG BITES

Steps:

• In a glass measuring cup, beat together the eggs with the half and half.
• Mix in the bell pepper and onion along with the meat of choice.
• Add desired salt and pepper.
• Pour the egg mixture evenly into the silicone mold, stopping just below the top of the mold.
• Top with cheese if preferred, before or after cooking.
• Place the mold carefully into the air crisp basket of the Ninja Foodi.
• Place the basket back into the pot of the Ninja Foodi.
• Cook using the Air Crisp function at 390*F for 8-12 minutes.
• Check these during the 8-12 minute mark to get to your desired doneness.
• Once done, let sit for about 3-5 minutes to cool in the pot of the Ninja Foodi.
• Carefully using the mitts remove the basket of the Ninja Foodi and flip the mold out of the basket onto a cutting board.
• Carefully release the eggs from the mold and serve. If any get stuck, use a spoon to release them.
• Serve.

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.

INSTANT POT EGG BITES RECIPE

Steps:

• Gather the ingredients.
• Spray an egg bite mold with cooking oil; set aside.
• Select the Instant Pot sauté button and add the diced bacon to the pot. Cook , stirring until the bacon is browned; remove to paper towels to drain.
• Clean the pot and add 1 1/2 cups of water. Set aside.
• In a mixing bowl, combine the eggs, half-and-half, salt, pepper, and nutmeg; whisk to blend thoroughly.
• Add the Gruyére and Parmesan cheeses to the egg mixture along with the chopped scallion and drained bacon. Mix well.
• Spoon or pour the egg mixture evenly in the 7 wells of the silicone egg bite mold.
• Place the filled egg bite mold on the trivet and use the handles to lower it into the pot. Alternatively, place a trivet in the pot and use a foil sling to lower the egg bite mold onto the trivet.
• Secure the lid and make sure the pressure release valve is in the sealing position. Choose pressure cook or manual (high pressure), and set the timer for 8 minutes. It will take approximately 7 minutes to come to full pressure. When the time is up, let the pressure come down naturally for 5 minutes and then carefully move the valve to the venting position to release the remaining pressure.
• Remove the egg bite mold from the Instant Pot and let it stand for 5 minutes. Note: These egg bites registered about 170 F in the center. Check with an instant-read thermometer if you are unsure. The minimum safe temperature for cooked eggs is 160 F (165 F if refrigerated and then reheated).
• Use a narrow spatula or knife to gently loosen the egg bites.
• Invert the mold onto a plate and gently coax the egg bites out. They should come out with little or no effort.
• Garnish the egg bites as desired with extra scallion tops and Parmesan cheese.
• Enjoy.

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).

EGG BITES

Steps:

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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.