Eggnog Bites Recipes

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EGGNOG BITES



Eggnog Bites image

The perfect Christmas cookie! A MUST for eggnog lovers! A soft, buttery, eggnog cookie with a luscious dollop of creamy, pudding-like eggnog filling. Please note: cook time does not include chill time.

Provided by Adopted Parisian

Categories     Dessert

Time 30m

Yield 30-40 cookies, 10-15 serving(s)

Number Of Ingredients 14

2/3 cup butter, softened
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 egg yolks
1 teaspoon vanilla
1/2 cup eggnog
1 1/2 cups flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/4 cup butter
1 cup sifted powdered sugar
1 -2 teaspoon eggnog
ground nutmeg

Steps:

  • Preheat oven to 375 degrees.
  • Beat the 2/3 cup butter in a mixing bowl on medium to high speed for 30 seconds.
  • Add sugar and nutmeg; beat until combined.
  • Beat in egg yolks, vanilla, and eggnog.
  • Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.
  • Cover and chill dough about 1 hour or until easy to handle.
  • Shape into 1-inch balls.
  • Roll balls in egg whites, then in chopped walnuts.
  • Place 1 inch apart on lightly greased cookie sheets.
  • Press centers with your thumb.
  • Bake for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks.
  • For filling, beat the 1/4 cup butter until softened.
  • Add powdered sugar and beat until fluffy. Beat in enough eggnog to make filling of spreading consistency.
  • Spoon 1/2 teaspoon filling into center of each cookie.
  • Sprinkle with nutmeg.

Nutrition Facts : Calories 406, Fat 26.1, SaturatedFat 12.1, Cholesterol 85.8, Sodium 169.2, Carbohydrate 39.2, Fiber 1.3, Sugar 23.3, Protein 5.7

READY-TO-GO EGG BITES



Ready-To-Go Egg Bites image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 7 bites

Number Of Ingredients 9

8 ounces Mexican chorizo
1/2 yellow onion, diced
4 large eggs
1/4 cup heavy cream
1/4 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray, for the mold
1/3 cup grated Monterey Jack cheese

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.

EGG BITES



Egg Bites image

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

cooking spray
5 small tri-color baby potatoes, thinly sliced
¼ stick butter
10 small eggs
1 small tomato, finely chopped
1 small yellow bell pepper, finely chopped
½ cup fresh spinach
¼ cup chopped ham
¼ cup chopped white onion
1 slice mozzarella cheese, cut into 12 cubes

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

EGGNOG THUMBPRINTS



Eggnog Thumbprints image

These cute cookie bites always get a recipe request. They make special holiday gifts and freeze well, too.- Mary Ann Ludwig, Edwardsville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 16

2/3 cup butter, softened
1/2 cup sugar
2 large egg yolks
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large egg whites
1 cup finely chopped walnuts
FILLING:
1/4 cup butter, softened
1/4 teaspoon rum extract
1 cup confectioners' sugar
1 to 2 teaspoons 2% milk
1 to 2 drops yellow food coloring, optional
Additional ground nutmeg

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, salt and nutmeg; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, whisk egg whites until foamy. Place walnuts in a separate shallow bowl. Dip balls in egg whites; roll in walnuts., Place 2 in. apart on greased baking sheets. Press a 1/2-in.-deep indentation in center of each with your thumb. Bake 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and extract until creamy. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency. If desired, beat in food coloring. Fill each cookie with 1/2 teaspoon filling. Sprinkle with additional nutmeg.

Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

EGGNOG FUDGE BITES



Eggnog Fudge Bites image

Make the most of eggnog availability with these truly easy-to-make Eggnog Fudge Bites. A little nutmeg and rum extract make them egg-stra scrumptious!

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield 24 servings

Number Of Ingredients 7

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)
6 Tbsp. butter
1/3 cup eggnog
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. rum extract
1/4 tsp. ground nutmeg
3 cups powdered sugar

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
  • Add dry pudding mix, extract and nutmeg; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan.
  • Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.5195 g

EGGNOG BISCUITS



Eggnog Biscuits image

"I was making biscuits during the holidays one year and substituted eggnog for milk," relates Angie Jones from West Point, Utah. "These yummy biscuits were the outcome." Whether you bake some for Christmas dinner or a weekday meal, the clever creations are sure to become a seasonal favorite.

Provided by Taste of Home

Time 20m

Yield 6-8 biscuits.

Number Of Ingredients 3

1 cup plus 1 tablespoon biscuit/baking mix
1/3 cup eggnog
1/4 to 1/2 teaspoon ground nutmeg

Steps:

  • In a small bowl, combine biscuit mix and eggnog just until moistened. Turn on a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 2 in. apart on a greased baking sheet. Sprinkle with nutmeg. Bake at 450° for 8-10 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

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