Introduction
Egg Bites are a delicious, portable breakfast or snack, perfect for brunches, meal prep, or on-the-go mornings. These fluffy, savory bites combine eggs, creamy cheese, and vibrant vegetables, offering a protein-packed, coffee shop-inspired treat. Presented on a white ceramic platter, garnished with fresh chives or parsley, these egg bites offer a vibrant, inviting aesthetic that elevates any meal. This recipe delivers a classic version, adaptable for dietary preferences, and ideal for home cooks seeking a quick, flavorful dish that brings convenience and taste to busy days.
Ingredients
For the Egg Bites:
- 6 large eggs
- 1/4 cup heavy cream or whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled bacon or sausage (optional, about 4 slices of bacon or 2 sausage links, cooked)
- 1/4 cup finely diced red bell pepper
- 1/4 cup chopped fresh spinach
- 1 tbsp chopped fresh chives or green onions
- Cooking spray or butter (for greasing)
For Serving:
- Optional: Extra chives or parsley for garnish
- Suggested Accompaniments: Fresh fruit, toast
- Suggested Pairings: Coffee, orange juice
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: 12-cup muffin tin (standard or mini), blender or mixing bowl, whisk, spatula, cutting board, knife
Step-by-Step Process
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin (standard or mini) thoroughly with cooking spray or butter.
- Prepare Egg Mixture: In a blender or mixing bowl, blend or whisk eggs, heavy cream, salt, and pepper until smooth and frothy (about 30 seconds in a blender or 1 minute by hand). Taste a small drop of the mixture and adjust the seasoning with additional salt or pepper for a balanced flavor.
- Add Fillings: Divide cheddar cheese, bacon or sausage (if using), bell pepper, spinach, and chives evenly among the muffin cups.
- Pour Eggs: Pour or ladle the egg mixture over the fillings, filling each cup about 3/4 full to allow for rising.
- Bake: Place the muffin tin in a larger baking dish. Add hot water to the baking dish to create a water bath (about 1/2 inch deep). Bake for 20-25 minutes (15-20 minutes for mini muffins), or until the egg bites are set and slightly golden on top.
- Cool and Remove: Let cool for 5 minutes, then run a knife around the edges to loosen and remove egg bites. Serve on a white ceramic platter, garnished with extra chives or parsley. Pair with fresh fruit, toast, coffee, or orange juice.
- Optional Sous-Vide Method: For a creamier texture, seal egg mixture and fillings in heat-safe jars or silicone molds, and cook in a sous-vide water bath at 172°F (78°C) for 1 hour; cool slightly before unmolding.
Tips for Better Egg Bites
- Use a blender for a smoother, fluffier egg mixture; hand-whisking works but may be less uniform.
- Taste the egg mixture before pouring to balance seasoning, as cheese and meats vary in saltiness.
- Grease muffin tin generously to prevent sticking; silicone molds are a great non-stick alternative.
- Use a water bath to ensure even cooking and a tender, custard-like texture.
- Don’t overfill muffin cups to avoid spillage and ensure even baking.
- Check doneness by gently shaking the tin; the centers should be set, not jiggly.
- Cool slightly before removing to maintain shape and ease unmolding.
- Enhance aesthetic: Present on a white ceramic platter, garnished with vibrant chives or parsley for a fresh, inviting look.
Variations and Customization
- Vegetarian Egg Bites: Omit bacon or sausage; add 1/4 cup sautéed mushrooms or zucchini for heartiness.
- Dairy-Free Egg Bites: Replace cream with coconut milk and use dairy-free cheese or nutritional yeast.
- Gluten-Free Egg Bites: Naturally gluten-free; ensure all ingredients (e.g., sausage) are certified gluten-free.
- Low-Fat Egg Bites: Use skim milk, reduce cheese to 1/4 cup, and omit bacon or use turkey bacon.
- Mediterranean Egg Bites: Add 1/4 cup crumbled feta, 2 tbsp chopped sun-dried tomatoes, and 1 tsp dried oregano.
- Spicy Egg Bites: Add 1/4 tsp red pepper flakes or 1 tbsp diced jalapeño with the vegetables.
- Ham and Swiss Egg Bites: Replace cheddar with Swiss cheese and bacon with 1/4 cup diced ham.
- Keto Egg Bites: Omit bell pepper, increase cheese to 3/4 cup, and add 2 tbsp cream cheese for richness.
Storage and Serving Tips
- Store in an airtight container in the fridge for up to 5 days; reheat in the microwave for 30-60 seconds or oven at 300°F for 10 minutes.
- Freeze for up to 2 months in airtight containers; wrap individually for convenience and thaw in the fridge before reheating.
- Serve warm or at room temperature for breakfast or snacks; avoid keeping at room temperature for over 2 hours due to egg content.
- Use leftovers in breakfast sandwiches or as a protein-packed snack.
- Pair with fresh fruit or toast to complement the savory richness.
- Present on a white ceramic platter with fresh herbs for a vibrant, inviting charm.
Nutritional Information
Based on 6 servings (2 egg bites each):
- Calories: 180 kcal
- Total Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 230mg
- Sodium: 420mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 12g
- Vitamin A: 15% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 10% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. High in cholesterol due to eggs; try egg whites for a lighter option. Pair with vegetables for added nutrients.
Conclusion
This Egg Bites recipe offers a savory, portable dish, perfect for any occasion, transforming simple ingredients into a coffee shop-inspired classic. Its straightforward preparation and vibrant presentation make it a favorite. The fluffy eggs, colorful fillings, and fresh garnishes delight every bite. It’s sure to be a cherished recipe, loved for its convenient, flavorful appeal.
Egg Bites Recipe: Savory and Portable
Savory Egg Bites with vegetables and cheese.
Ingredients
- 6 large eggs
- ¼ cup heavy cream or whole milk
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese
- ¼ cup crumbled bacon or sausage optional
- ¼ cup diced red bell pepper
- ¼ cup chopped spinach
- 1 tbsp chopped chives or green onions
- Cooking spray or butter
- Optional: Extra chives parsley
- Suggested Pairings: Fresh fruit coffee
Instructions
- Preheat oven to 350°F; grease 12-cup muffin tin.
- Blend or whisk eggs, cream, salt, and pepper. Taste and adjust the seasoning.
- Divide cheese, bacon, bell pepper, spinach, and chives among muffin cups.
- Pour egg mixture 3/4 full into cups.
- Place the tin in a water bath; bake 20-25 minutes until set.
- Cool 5 min, remove, and serve on a white ceramic platter with chives, parsley, fruit, and coffee.
Notes
- Use a blender for fluffiness.
- Store in the fridge for 5 days or freeze for 2 months.
- Try vegetarian or dairy-free variations.
- Pair with toast.
