Since I’m sharing a little FITNESS Q&A today as well, I thought I would tie it in with a very easy breakfast idea.
My Easy Egg Bites aren’t fancy, but they’re so versatile and the perfect mix and match recipe. In the pic here, I’ve used turkey sausage, chopped green onions and Parmesan cheese, but we’ve also used pimentos (just drain a jar!), cheddar, Monty Jack, bacon, chopped ham, bell pepper…I could go on! Here’s the only thing that hasn’t worked for me…egg whites. I’ve tried them several times, and they just don’t hold up like whole eggs do. For this recipe, you’re getting one egg per egg bite. If you’re not enjoying all of these the day you make them, pop them in the freezer and then just reheat them in the microwave later on. Your kids are going to be spoiled by these little bites of goodness…and you will love them as you fuel after a hard workout!
Enjoy! xo
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Easy Egg Bites
- Yield: a dozen bites
Description
These little egg bites are super versatile and very delicious! This isn’t even a recipe, just more of an idea for your next breakfast.
Ingredients
- 1 dozen eggs
- protein of your choice (like browned sausage, crispy bacon, diced ham)
- about 1 cup or so of shredded cheese (Parm, cheddar, Monty Jack)
- diced veggies (green onions, cilantro, bell pepper, red onion, etc)
- salt and pepper
Instructions
- Preheat your oven to 400 degrees.
- Lightly spray with cooking spray a 12-count muffin tin. Set aside.
- In a large mixing bowl, whisk together your eggs. Next, stir in your protein, cheese and veggies along with a big pinch of both salt and pepper.
- Carefully pour your mixture (sometimes, I use a small measuring cup to scoop) into your prepared muffin tins (un-lined). Pour each one about ¾ full.
- Once the tins are filled, pop these egg bites in your oven to bake about 15 to 18 minutes (or until lightly browned on the edges and not wobbly in the middle).
- Remove muffin tin and allow egg bites to cool 5 minutes before removing.
- Either serve immediately or you can freeze them in a freezer bag and then just microwave them when you’re ready to enjoy.
Notes
These muffin bites are so versatile and can be frozen and re-heated at a later time. I have not had luck using egg whites instead of whole eggs.
Erika Slaughter says
These look delish and super easy-my cooking language right there!
Amy McConnell says
These look great! Do you use a regular size muffin tin or mini muffin tin? It’s hard to tell from the picture 🙂 Looking forward to making some this weekend for the week ahead!
Mix and Match Mama says
Regular sized!
Sandi says
I do half dozen eggs and a cup of cottage cheese that I mix in the blende, makes them super moist (kinda like the Starbucks egg-bits). Try using a silpat muffin pan and no spraying needed, the pop right out.
Mix and Match Mama says
love it!!!
Emily says
Do you sauté your veggies before stuffing them in?
Mix and Match Mama says
I typically do not!