Easy Homemade Egg Bites
Homemade egg bites are a perfect make-ahead breakfast and a great way to use up leftover vegetables and other ingredients.
Servings: 12 pieces
- 10 large eggs
- 1/4 cup plain yogurt or sour cream, full fat
- Salt and pepper to taste
Spicy Red Pepper & Pepper Jack
- 1 cup red pepper, small dice
- 1 cup pepper jack cheese, grated or cubed
- your favorite hot sauce, to taste
Broccoli & Smoked Cheddar
- 1 cup broccoli, cooked, chopped into small pieces
- 1 cup smoked cheddar, grated
- 1 tbsp grainy dijon mustard
Preheat oven to 325°F
Generously grease a 12 cup muffin tin and place inside a larger baking pan.
Divide your chosen ingredients between the cups, they should be about 2/3 full.
Whisk together eggs, yogurt, salt and pepper and pour evenly over each cup.
Pour about one to two inches of hot tap water into larger pan. Grease a piece of foil large enough to cover the pan and cover with greased side down.
Bake for 25-30 minutes or until set. Remove from oven and remove muffin tin from pan. Let cool. Use a butter knife to loosen from pan. Serve warm or refrigerate or freeze for later.
Storage: Let cool completely and store, covered, in the fridge for 5 days. Or wrap individually and store in the freezer for up to 3 months. Let thaw in fridge overnight or defrost in the microwave.
If you don't have a pan large enough to put the muffin tin into you can skip the water bath and the foil cover and check for doneness after 20 minutes and continue baking as needed until just set.
FOLLOWING THE LIVY METHOD?
HAVE IT FOR LUNCH OR DINNER: These make a perfect protein addition to any veggie packed lunch with some leafy greens! Eggs are great for dinner! Serve with a side salad or just some leafy greens