These Mini Egg Bites are fluffy little wonders packed with your favorite veggies and cheese! They make a perfect breakfast or snack that you can grab on the go!
I love how easy they are to make. Just mix, pour, and bake! Plus, they’re great for using up whatever veggies you have hanging out in the fridge. Who knew healthy could be so fun? 😄
Key Ingredients & Substitutions
Eggs: Large eggs are essential for this recipe, providing the structure. If you’re avoiding eggs, you can use a mix of silken tofu blended until smooth (about 1/4 cup per egg).
Milk: Regular milk works perfectly, but feel free to swap it with almond milk, oat milk, or any dairy-free milk if lactose is a concern.
Cheese: Cheddar is a classic go-to for flavor. I often mix mozzarella with it for creaminess. You can also try feta or goat cheese for a tangy twist!
Bell Peppers: These add color and crunch; you can replace them with spinach or any other leafy greens for a different texture and taste.
Meat: Bacon or sausage adds richness, but if you’re vegetarian, skip the meat or use cooked mushrooms for heartiness instead.
Greasing the tin: While cooking spray is convenient, you can also use butter or olive oil for greasing, depending on your preference.
How Do I Make Sure My Egg Bites Don’t Stick to the Tin?
To prevent your mini egg bites from sticking, greasing the muffin tin well is crucial. Always coat each cup generously, and consider using the following methods for best results:
- Use cooking spray or brush melted butter or oil in each cup.
- Ensure the tin is hot before you pour in the mixture; this can create a better seal.
- Let them cool for a few minutes post-baking. This helps them release easily.
- Use a fork or knife to run around the edges if they do stick, then gently pop them out.
How to Make Mini Egg Bites
Ingredients You’ll Need:
For the Egg Mixture:
- 6 large eggs
- 1/2 cup milk (or milk substitute)
- 1/2 cup cheese (cheddar, mozzarella, or your choice), shredded
- 1/4 cup bell peppers (red and green), finely chopped
- 1/4 cup onion, finely chopped
- 1/4 cup cooked meat (optional, such as bacon or sausage), diced
- Salt and pepper to taste
For Greasing:
- Cooking spray or oil for greasing the muffin tin
How Much Time Will You Need?
This recipe requires about 10 minutes for preparation and about 15-20 minutes for baking. In total, you will spend around 30-35 minutes from start to finish. Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C) so it can preheat while you prepare the egg mixture. This helps the mini egg bites cook evenly.
2. Mix the Eggs:
In a large bowl, crack the 6 large eggs and pour in the 1/2 cup of milk. Whisk them together until everything is well combined. You want it nice and smooth!
3. Add the Veggies and Cheese:
Now, stir in the shredded cheese, chopped bell peppers, onions, and any cooked meat you’re using. Don’t forget to season with salt and pepper to your liking. Mix everything well again!
4. Prepare the Muffin Tin:
Next, grab your mini muffin tin and grease it with cooking spray or a bit of oil. This will prevent the egg bites from sticking, making it easier to remove them later.
5. Fill the Muffin Cups:
Pour the egg mixture evenly into each cup of the muffin tin. Fill each one about 3/4 full, leaving a little room for the eggs to rise as they cook.
6. Bake the Mini Egg Bites:
Pop the muffin tin into the preheated oven. Bake them for 15-20 minutes, or until the egg bites are set in the middle and have a lovely golden top. You can check if they are done by gently shaking the muffin tin—if they don’t jiggle, they’re ready!
7. Cool and Remove:
Once baked, take the muffin tin out of the oven and let it cool for a few minutes. Use a fork or knife to gently pop out the mini egg bites. They should come out easily if you greased the tin well!
8. Serve and Store:
Enjoy your mini egg bites while they’re warm, or let them cool completely. Store any leftovers in an airtight container in the fridge for later. They make a fantastic on-the-go snack!
Enjoy cooking and savoring your delicious mini egg bites!
Can I Use Egg Whites Instead of Whole Eggs?
Yes! You can substitute whole eggs with egg whites to make a lighter version of these mini egg bites. Use about 2 egg whites for each whole egg, which means you would need 12 egg whites for this recipe. Just mix them well with the milk and other ingredients!
What Can I Use Instead of Milk?
Milk alternatives such as almond milk, soy milk, or oat milk work great in this recipe. Just make sure to choose an unsweetened variety to avoid altering the flavor of your egg bites. You can also use heavy cream for a richer taste, but reduce the amount slightly as it is denser.
How to Store Leftover Mini Egg Bites?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the egg bites! Just place them in a freezer-safe container, separating layers with parchment paper, and they will last up to 3 months. To reheat, simply microwave them for a minute or two until warmed through or bake in a preheated oven at 350°F (175°C) for about 10 minutes.
Can I Customize the Fillings?
Absolutely! Feel free to mix in your favorite vegetables, cheeses, or cooked proteins. Spinach, mushrooms, feta cheese, and even herbs like basil or parsley can add wonderful flavor. Just make sure to chop everything finely for even cooking!
