Easy egg bites make a perfect on-the-go breakfast for busy mornings. Filled with flavor and packed with protein.
10 large eggs 1/2 cup milk or cream 1 cup shredded cheddar cheese 1/2 cup chopped vegetables of your choice 1/2 cup cooked, crumbled bacon or sausage 1/2 cup chopped turkey Salt and pepper to taste Non-stick cooking spray
Preheat your oven to 350°F (175°C). Generously spray a muffin tin with non-stick cooking spray to prevent the egg bites from sticking.
Chop up any vegetables you plan on using and pre-cook bacon (if using) and chop that into pieces as well.
In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined and the mixture is a bit frothy.
Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
Carefully pour or spoon the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
Bake in the preheated oven for about 8 minutes, or until the egg bites are set in the middle and slightly golden on top.
Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.