This recipe is Eggstrodinary!
I love eggs in the morning as a quick and healthy way to get started with my day. Eggs are a great source of protein that sticks with you throughout the morning. Typically, I run behind in the morning and want something quick and easy but also delicious! This fits that bill. These are easy to make ahead of time and they will last in the fridge for about a week, but you can also easily freeze these for the next few weeks and thus only have to make them once or twice a month. I have included a bunch of optional ingredients in this recipe. I use almost all of the options (when I have them on hand) all the time as it just ramps up the flavor. Go ahead and be creative! If you don’t like the meat in these then substitute with veggies.
Tips and hints
My one warning on these is to not overcook them! I try to cook them until just barely done. Why?? Because when you heat them in the microwave it will cook them a little more and then they are just perfect. Fluffy and yummy but not rubbery. So, watch your cooking times. Be aware that adding cheese to the top can cause them to get a little gooey during the bake time. Don’t let that gooey top fool you though. I find 15-18 minutes is about all you need. All the added ingredients are cooked so it’s just a matter of getting those eggs done. For more notes and tips see the “notes” section in the recipe below.
I hope you enjoy these egg muffin bites. Be sure to leave me your comment and/or rating below!
Geekgal Tip
Being the Geekgal that I am, I will leave you with a geek tip: rebooting is not just for compuers. I once fixed a microwave by turning it off (unplugging it) waiting a minute and then plugging it back in! So when in doubt, reboot it first!
Egg Muffin Bites
Ingredients
- 12 Large Eggs
- 1 tsp dill (optional)
- 1 tsp pepper
- 1/2 – 1 tsp salt
- 1 tsp onion powder (optional)
- 1 tsp garlic powder (optional)
- 1 tsp marjoram (optional)
- dash of tobacco (optional)
- 1/2 cup broccoli (optional)
- 1/2 cup chopped bell pepper (optional)
- 1/4 cup chopped green onion (optional)
- 1 cup grated cheddar cheese
- 1 cup bacon
- 1/2 cup whipping cream
- Spray oil or silicone cups/muffin tin
Nutrition Facts
Egg Muffin Bites
Serves: 12
|
Amount Per Serving: 1 muffin
|
||
|---|---|---|
| Calories | 190.88 kcal | |
| % Daily Value* | ||
| Total Fat 15.35 g | 23.6% | |
| Saturated Fat 6.88 g | 34.4% | |
| Trans Fat 0.16 g | ||
| Cholesterol 214.49 mg | 71.5% | |
| Sodium 216.95 mg | 9% | |
| Total Carbohydrate 2.28 g | 0.8% | |
| Dietary Fiber 0.43 g | 1.7% | |
| Sugars 1.0 g | ||
| Protein 10.65 g | ||
| Vitamin A 16.69 % | Vitamin C 13.2 % | |
| Calcium 11.78 % | Iron 6.37 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Geekgal Cooks
Instructions
- 1. Prepare all ingredients for the recipe.
- 2. In a large bowl crack all eggs. season with salt, pepper, and any or all of the seasonings in the recipe (dill, onion, garlic, marjoram, tobacco). Wisk to combine everything.
- 3. If using a regular muffin pan spray with oil, if using silicone no need to spray.
- 4. place a small amount of bacon/ham/sausage, broccoli, onion, cheese into the bottom of each muffin. pour egg mixture in cups to almost full. Top with more cheese or any other item if desired.
- 5. Bake at 350 deg F for 18-20 min or until they look fully cooked (not runny and slightly brown). It’s important to NOT overcook if you are going to freeze or refrigerate for later. Even a little undercooked is ok if you will be re-heating in the microwave.
- 6. When done, remove from oven, let cool until able to handle then remove from muffin cups.
- 7. Enjoy warm or let completely cool and then refrigerate or wrap in saran and foil or put in ziplock bags and freeze.
Notes
NOTES:
I tend to double the recipe and cook 24 so I can freeze some for later weeks. In doing this I have two pans that go into my oven longways. I have found that turning the pans around halfway through cooking helps to even out the cooking process.
If you’re putting a lot of stuff in the muffin cup then you may want to use one less egg as the cups tend to get quite full.
I have also tried these with feta cheese and they were great! Paramasean cheese may also work well (I have not tried this yet).
If your using the silicon cup liners I have found that soaking them in a bowl of soapy water cleans them pretty well.