Oven Baked Egg Bites with Cheddar and Veggies
Fluffy egg bites baked in a muffin tin with cheddar, vegetables, and optional bacon or sausage.
Equipment
- Muffin pan
Ingredients
Main Ingredients
- 10 large eggs
- ½ cup milk or cream
- 1 cup shredded cheddar cheese
- ½ cup finely chopped vegetables bell peppers, tomatoes, or onions
- ½ cup cooked bacon or sausage crumbled, optional
- ¼ tsp salt and pepper to taste
- 1 nonstick cooking spray for greasing the muffin tin
Instructions
Cooking
- Heat the oven to 350 degrees F and spray a 12 cup muffin tin generously with nonstick spray. Chop the vegetables and cook and crumble the bacon or sausage if using.
- Whisk the eggs, milk, salt, and pepper until frothy.
- Divide the vegetables, meat, and cheese among the muffin cups.
- Pour the egg mixture over the fillings, filling each cup about three quarters full, and stir each cup with a fork.
- Bake for 12 to 18 minutes until set in the middle and lightly golden. The center should reach 160 degrees F.
- Cool for a few minutes, then loosen with a butter knife and remove from the tin.
Notes
Refrigerate for up to 4 days or freeze for up to 2 months. Reheat until hot all the way through. Cook watery vegetables first to avoid soggy egg bites. Nutrition is an estimate.