Egg Bites

Breakfast

Jul 31

Makes: 12 egg bites | Prep: 5 min | Cook Time: 30 min

INGREDIENTS

12 large eggs
1 tbsp. milk
salt to taste
pepper to taste
cooking spray
4 oz mushrooms raw, chopped
1 cup spinach fresh, chopped
¾ cheddar cheese shredded

In my house, we call these ‘egg muffins,’ but they’re a perfect copycat of Starbucks egg bites!

They come together quickly and are a great make-ahead breakfast for busy mornings. You are going to thank yourself as you’re running out the door with something healthy to put in your belly before you start your day.

Vegetables
- Sliced cherry tomatoes
- Mushrooms
- Spinach
- Bell peppers
- Chopped Onion
- Chopped Broccoli
Meats
- Sliced ham
- Cooked Sausage
- Chopped Bacon
Cheese
- Mozzarella
- Gouda
- Feta
- Gorgonzola
- Cheddar
- Parmesan
Pay attention to these tips. I’ve ruined quite a few muffins tin pans because I didn’t use enough cooking spray. I now use silicone muffin tin liners and they are amazing. the egg muffins slide right out with losing half of the egg muffins and clean up so nicely. I highly recommend investing in some silicone muffin tin liners.
1. Nonstick Spray – GENEROUSLY coat the muffin pan with nonstick spray. The egg muffins will stick to the muffin tins, so you have to put a thick layer of nonstick spray between the eggs and the muffin pan itself.
2. Silicone Pan – Try using a silicone muffin pan and nonstick spray for double the nonstick power.
3. Muffin Liners – Paper or foil muffin liners are not the best option, they are difficult to remove from the egg muffins. But if you choose to use them I recommend you spray them with nonstick spray. I prefer to use silicone muffin liners, they release the egg muffins easily and clean up quickly.
Refrigerator – Make sure the egg muffins are completely cooled before storing. Place them in an airtight container in the refrigerator for up to 5 days. (You can store all of the muffins together in a single larger container or portion them into individual containers to take with you on the go. Plastic wrap and even plastic baggies work well for portability too.)
Freezer -Make sure the egg muffins are completely cooled before storing. Then individually wrap them in plastic wrap. Place them in a zip lock bag and freeze for up to 3 months. Let thaw overnight in the refrigerator or reheat directly from frozen.
Reheat – Microwave frozen muffins uncovered for 1-2 minutes, or until hot. Microwave refrigerated muffins for 25-30 seconds.

DIRECTIONS

Preheat the oven to 350° Fahrenheit.
Start by chopping the veggies and meat (if using). Make sure there are no big chunks as the eggs would not hold them together well.
Make sure to coat the muffins tins or muffins liners with nonstick cooking spray prior to adding any ingredients to the muffin tins.
Divide the chopped veggies, meat (if using) and cheese into 12 greased muffin tins or silicone muffin liners.
In a large bowl, crack the eggs and whisk them. Season the eggs with milk, salt and pepper. You can also whisk the eggs in a 4 cup measuring cup with a spout, this makes it easier to pour the mixture into the muffin tins.
Pour the egg mixture into the muffin tins over the veggies, meat and cheese. The muffins tins should be almost just full after pouring the entire egg mixture into the muffin tins.
Place the egg muffins in the oven and bake for 25-30 minutes.
Carefully remove the egg muffins from the oven. Let them cool for at least five minutes. Remove the egg muffins from the liners and enjoy!