Egg Bites
Some morning are so hectic that it helps to have fast and easy breakfast items all ready to go. Make a pan of these egg muffins on a Sunday afternoon and you'll have nutritious, filling egg bites that can be quickly heated up each weekday morning.
We've suggested ham, cheese, green onion, and red pepper as the filling, but you can add whatever veggies or meat you like.
Pro tip: Line your muffin tin with parchment paper cups for the best results and hassle-free cleanup. The recipe makes 1 dozen egg muffins
Ingredients
2 slices deli ham, finely chopped
2 green onions, finely chopped
1/2 red pepper, finely chopped
3/4 cup grated cheddar cheese
8 eggs, scrambled
1/4 cup milk, cream or water
1/4 cup Parmesan cheese for topping finely chopped parsley for garnish
salt and pepper to taste
butter – for frying
Preheat the oven to 350F. Line a muffin tin with parchment paper cups. In a skillet, add a small amount of butter and saute the chopped ham, green onion, and red pepper until the onion and pepper are soft. Distribute an even amount of the sauteed items into the bottom of each muffin well. Then evenly distribute the cheese to each well. (This ensures all egg bites have an equal amount of filling and cheese.)
In a large bowl, crack the eggs, add the milk (or cream, or water.). Using a fork, beat until frothy. Then distribute evenly to each muffin well. Garnish on top with Parmesan cheese, salt and pepper, and a sprinkle of parsley.
Bake for 15 to 20 minutes until all the egg is firm. Keeps in the fridge for a week or in the freezer for three months.