Description
These Breakfast Egg Bites are a protein-packed, nutritious, and delicious start to your day, featuring eggs, ham, and vegetables baked to golden perfection in a mini muffin pan. Perfect for a quick breakfast or a handy snack on the go.
Ingredients
Scale
Main Ingredients
- 6 eggs
- 3 tablespoons milk
- 3/4 cup grated cheddar cheese
- 1 cup ham (cut into small cubes)
- 3/4 cup red bell pepper (chopped)
- 1/4 cup red onion (chopped)
- 1/4 cup green onion (sliced)
- 1/2 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350º Fahrenheit and generously spray a mini muffin pan with cooking spray to prevent sticking.
- Sauté Vegetables and Ham: Heat the olive oil in a skillet over medium heat. Add the ham, red bell pepper, and red onion, sautéing until the peppers and onion are slightly tender, approximately 5 minutes.
- Mix Egg Base: In a separate bowl or large measuring cup, whisk together the eggs and milk until well combined for a lighter texture, or use a fork to blend for a denser texture.
- Add Cheese and Green Onions: Stir in the grated cheddar cheese and sliced green onions into the egg mixture, blending thoroughly.
- Combine All Ingredients: Fold the sautéed ham and veggie mixture into the egg mixture evenly.
- Fill Muffin Pan: Pour the combined mixture into the prepared mini muffin pan, filling each cup about three-quarters full.
- Bake: Bake in the preheated oven for 16 minutes until the tops are golden brown and the egg bites are cooked through.
- Cool and Serve: Let the egg bites cool slightly in the pan, then remove carefully and serve warm.
Notes
- Using a fork instead of a whisk will make the egg bites denser and chewier, while whisking will yield a lighter texture.
- Feel free to substitute ham with cooked bacon or sausage for variety.
- These egg bites can be stored in the refrigerator for up to 4 days and reheated in the microwave for a quick breakfast.
- You can add other vegetables like spinach or mushrooms to customize your egg bites.
- Using a non-stick mini muffin pan or cupcake liners can help with easy removal.
Nutrition
- Serving Size: 1 serving
- Calories: 50 kcal
- Sugar: 0.4 g
- Sodium: 109 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0.004 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 4 g
- Cholesterol: 48 mg
