These egg bites are delicious, delicious, protein-filled breakfast bites, as everyone will love. Using bacon, cheese and mushrooms makes it a flavorful handheld meal.
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Recipe details
I love these delicious egg bites. If you get bored of a carbohydrate-rich breakfast, these delicious, flavorful protein bites are amazing. They are very easy to make and prepare. Plus, I like to serve my kids as it’s a healthy, low sugar breakfast option. You don’t want to miss this delicious recipe!
Taste: Delicious, cheap, made with earthy mushrooms and sweet peppers, these egg bites are divine. Texture: The eggs are whipped with cream for perfect fluffyness. And the crispy bacon and sticky cheese on top, place this dish on top. Time: It takes about 40 minutes to make these bites. Ease of Use: This is a very simple recipe. Chop vegetables and whisk eggs is as difficult as it gets.
What you need
Ingredient Notes
Eggs – These form the basis of egg bites and hold all the ingredients together. Bacon – Adds a flavourful meaty flavour and crunchy texture to the chew. Cheese – This Mexican cheese blend sprinkles on top adds a flavour and a great top to each. Mushrooms – I like to use baby bella mushrooms. These earthy, almost meaty vegetables give the recipe a texture and flavor. Peppers – I use both red and green. Because it adds extra colour and the red is a little sweeter for contrast. Rich in heavy cream, this is fluffy as it is whipped into the eggs. Seasonings – Taste salt and black pepper.
Add-ins and replacements
Use another cheese as a substitute – I used a Mexican cheese blend, but you can also use mozzarella, cheddar, jack cheese, Swiss, or pepper jack. Add other vegetables – add spinach, finely carrots, tomatoes, onions, or garlic. Change the cream with cottage cheese. Made with cottage cheese, it adds a tangy flavor. It is recommended to place the eggs and cottage cheese in a food processor to smooth it out. Using another protein-drained ham, ground breakfast sausage, chopped chicken, or black beans, these eggs are great protein.
How to chew eggs
Prepare the bacon. Chop the bacon into small pieces and cook in a large pot over medium-high heat until golden and crispy. Add vegetables. Add chopped green and red peppers together with the chopped mushrooms. Cook and saute for about 3-5 minutes until tender. It’s the season to taste. Season with salt and pepper and then set aside later.
Pro Tip: If the bacon is greasy, no oil is required. If the bacon is lean, you may need to add a little olive oil to fry the vegetables.
Mix the eggs and cream. In a mixing bowl. Whisk the eggs together with heavy cream, salt and pepper.
Prepare the muffin can. Arrange the muffin tin with a silicone muffin liner. No cooking spray is required. Add the vegetable mix and eggs. The bacon and vegetable mixture is distributed evenly between the muffin tin liners, raising each one. Next, pour the egg mixture onto the top. Cheese top. Add shredded cheese to the top and gently swirl the cheese around the egg with a fork. bake. Preheat the oven to 350 degrees Fahrenheit and bake egg bites on a central rack for about 15-20 minutes. Once they’re done and the centre no longer shaking when it sways, take them out and serve.
Recipe Tips
Use a silicone muffin liner. These are essential to prevent sticking!! There is no need to spray cooking spray here with them. Don’t mess with the can of muffins – you only need one tablespoon of bacon/vegetable mix for each. Too many will result in fewer eggs, falling apart or flooding. Mix the cheese into the eggs – I use a fork to lightly mix the cheese into the eggs before baking. That way you won’t be overflowing with cheese on the side while baking. Don’t overcook them – a good way to know if your egg bite is complete is to shake a muffin can. If the center no longer shaking, they are done.
FAQ
When eggs are whisked or mixed with dairy products, the egg bite becomes very fluffy. Starbucks uses cottage cheese, but this recipe uses heavy cream. Eggs become fluffy when baked because air is incorporated and retained by the mixture when whisked.
If your egg bites are soaked, it may be because they are insufficient. After feeding the muffin tin a shake, make sure there is no jiggle in the center of the egg before removing it from the oven. Also, these release water so do not burn them with vegetables.
Provide suggestions
These homemade egg bites are perfect for eating on your own. We serve pancakes, meat, muffins and more.
Meat: These egg bites should be accompanied by a side of crunchy air fryer bacon, homemade biscuits, gravy recipes, or sausage links. Pancakes: Enjoy this dish with German pancakes (video), buttermilk pancakes, mashed potato pancakes, or crepes (video). Eggs: Serve with other egg dishes, such as caramel onions, hash brown quiche, shakshuka and simple poached eggs served with quiche Lorraine. Muffins: Try this recipe with Banana Chocolate Chip Muffins (Video), Blueberry Muffins (Video), or Cinnamon Apple Muffins (Video).
Create this recipe in advance
Go ahead: Make a vegetable mixture the night before, distribute it in muffin cans, and leave at room temperature. The night before, whisk the egg mixture and refrigerate. In the morning, pour eggs, add cheese and bake.
Storage: Store these egg bites in airtight containers in the fridge for up to 4 days. These can be reheated very well in an air fryer or heated in a microwave or oven.
Freeze: These don’t freeze well, so I recommend refrigerating them just a few days in advance.
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Complete recipe instructions
Egg bite
These egg bites are delicious, delicious, protein-filled breakfast bites, as everyone will love. Using bacon, cheese and mushrooms makes it a flavorful handheld meal.
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rate
Serving: 12 Egg bite
calorie: 131kcal
Instructions
Chop the bacon into small pieces and cook in a large pot over medium-high heat until golden and crispy.
Add chopped green and red peppers together with the chopped mushrooms.
Cook and saute until tender, about 3-5 minutes). Note: If the bacon is greasy, no oil is required. If the bacon is lean, you may need to add a little olive oil to fry the vegetables.
Season with salt and pepper, then season and then set aside later.
In a mixing bowl. Whisk the eggs together with heavy cream, salt and pepper.
Distribute the bacon and vegetable mixture evenly between the muffin tin liners (tbsp of each swell).
Pour the egg mixture into each pocket of the muffin can.
Next, add shredded cheese on top. Note: Use a fork to lightly mix the cheese into the eggs before baking. That way, the sides are not overflowing with cheese while baking.
Preheat the oven to 350° fº and bake egg bites on a central rack for about 15-20 minutes. Tip: A good way to know if an egg bite is cooked or not is to shake a can of muffins. If the center no longer shaking, they are done. I don’t want to bite the egg too much.
Note
Use a silicone muffin liner. These are essential to prevent sticking!! There is no need to spray cooking spray here with them.
Don’t mess with the can of muffins – you only need one tablespoon of bacon/vegetable mix for each. Too many will result in fewer eggs, falling apart or flooding.
Mix the cheese into the eggs – I use a fork to lightly mix the cheese into the eggs before baking. That way you won’t be overflowing with cheese on the side while baking.
Don’t overcook them – a good way to know if your egg bite is complete is to shake a muffin can. If the center no longer shaking, they are done.
Go ahead: Make a vegetable mixture the night before, distribute it in muffin cans, and leave at room temperature. The night before, whisk the egg mixture and refrigerate. In the morning, pour eggs, add cheese and bake.
Storage: Store these egg bites in airtight containers in the fridge for up to 4 days. These can be reheated very well in an air fryer or heated in a microwave or oven.
nutrition
calorie: 131kcal | carbohydrates: 2g | protein: 7g | fat: 11g | Saturated fat: 5g | Polyunsaturated fat: 1g | January Saturated Fat: 4g | Trans Fat: 0.02g | cholesterol: 115mg | sodium: 251mg | potassium: 172mg | fiber: 0.3g | sugar: 1g | Vitamin A: 435iu | Vitamin C: 10mg | calcium: 69mg | iron: 1mg
Hello, I’m Dina. I’m glad I stopped! I believe life is too short for bad coffee or boring meals. With a quick follow-up of step-by-step recipes, you will be amazed at how quickly a healthy and delicious meal comes together. I hope you find something you enjoy!
