READY-TO-GO EGG BITES
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 7 bites
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool.
- Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute.
- Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top.
- Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet.
- Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.)
- After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly.
- When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out!
- Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it's halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold.
- Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer.
- To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating.
EASY EGG BITES (MUFFIN TIN RECIPE)
You are going to love these amazing Egg bites, they are perfect for that HANGRY o'clock, or just a grab and go breakfast. This recipe is freezer friendly and a simple reheat whenever you need a quick snack or breakfast.
Provided by Kay // Kays Clean Eats
Categories breakfast
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray muffin tin generously with nonstick spray.
- In a medium bowl mix eggs, milk, salt, and pepper to taste.
- To each muffin slot, add about 1 tbsp of greens, tomatoes, bacon, and a sprinkle of cheese.
- Pour over egg mixture to each slot leaving little room at the top.
- Bake egg bites for 20 minutes. If the top is not fully cooked return to the oven cooking in 3-minute increments. Enjoy!
Nutrition Facts : Calories 76 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 150 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EASY OVEN EGG BITE RECIPE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
- Spray a 12-well muffin tin with cooking spray.
- In a large bowl, whisk the eggs with the shredded cheese, half-and-half, salt, pepper, and nutmeg, if using, until combined.
- Add the diced tomatoes, spinach, and green onions; stir to combine.
- Divide the mixture evenly among the muffin cups, about 1/4 cup in each cup.
- Bake until they are set, puffed, and light golden, 15 to 18 minutes (they will deflate once removed from the oven).
Nutrition Facts : Calories 134 kcal, Carbohydrate 2 g, Cholesterol 200 mg, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, Sodium 387 mg, Sugar 1 g, Fat 10 g, UnsaturatedFat 0 g
EGG BITES
Easy baked version of those egg bites made popular by that famous chain coffeehouse. I like them with hot sauce!
Provided by VB Leghorn
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
- Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
- Bake in the preheated oven for 5 minutes.
- Mix eggs, tomato, bell pepper, spinach, ham, and onion together in a large bowl. Remove muffin tin from oven and ladle the egg mixture over the potatoes. Top each muffin cup with a mozzarella cube.
- Continue baking until egg bites are set, about 20 minutes.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 8 g, Cholesterol 122.9 mg, Fat 6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 2.6 g, Sodium 111.3 mg, Sugar 1.1 g
COPYCAT STARBUCKS EGG BITES
You can substitute Gruyere cheese for the Swiss and ham for the bacon, or add in small-cut veggies to these copycat Starbucks egg bites. I also like to bake these in small Mason jars for fun single-portion presentations. Serve with avocado slices and fresh fruit for a healthy breakfast. -Maria Morelli, West Kelowna, British Columbia
Provided by Taste of Home
Categories Breakfast
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Arrange an oven rack at the lowest rack setting; place a second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 300°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., In a blender, puree first 4 ingredients until smooth, about 20 seconds. Line 6 muffin cups with foil liners. Divide the Swiss cheese and bacon among the muffin cups. Pour egg mixture over top. , Wearing oven mitts, place muffin tin on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Bake until eggs puff and are cooked to desired degree of doneness, 25-30 minutes. Serve immediately.
Nutrition Facts : Calories 143 calories, Fat 10g fat (4g saturated fat), Cholesterol 201mg cholesterol, Sodium 311mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
MEAL PREP MUFFIN TIN EGG BITES
Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 egg muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
- Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
- To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.
EGG WHITE BREAKFAST BITES
These low-calorie, low-fat egg bites make a quick weekday breakfast and they're equally as convenient for midday snacks. In order not to waste egg yolks and to save time, I like to use a carton of liquid egg whites. Egg whites tend to be rubbery, so adding in the cottage cheese helps make them creamier. You can store extras in the freezer and reheat as needed.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan generously with cooking spray.
- Combine egg whites, cottage cheese, garlic powder, salt, and pepper in a blender; blend until smooth, about 15 seconds.
- Combine spinach, roasted red peppers, and basil in a bowl. Pour in egg mixture and stir to combine. Ladle the mixture evenly into the muffin cups, filling each about 3/4 full. Top each muffin with 1 teaspoon feta cheese.
- Bake in the preheated oven until egg white bites are set, 18 to 20 minutes.
Nutrition Facts : Calories 56.8 calories, Carbohydrate 1.3 g, Cholesterol 5.8 mg, Fat 2.6 g, Fiber 0.1 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 236 mg, Sugar 0.7 g
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