These Egg Bites are delectably savory, protein-rich breakfast treats that appeal to everyone. Loaded with bacon, cheese, and mushrooms, they serve as a flavorful, convenient meal.
Recipe Insights
I am truly fond of these tasty Egg Bites. They offer a refreshing change from traditional carb-heavy breakfasts, standing out as delicious protein-rich snacks. Easy to make in advance, they are a nutritious, low-sugar breakfast option that my children adore. Don’t miss trying out this splendid recipe!
- FLAVOR: Rich and cheesy accompanied by earthy mushrooms and sweet bell peppers, these Egg Bites are simply delightful.
- TEXTURE: The eggs are combined with cream for optimal fluffiness, complemented by crispy bacon and creamy cheese for an added layer of indulgence.
- TIME: The preparation for these bites takes around 40 minutes.
- EASE: This recipe is rather uncomplicated, with the most demanding tasks being the chopping of vegetables and the whisking of eggs.
Ingredients Required
Notes on Ingredients
- Eggs- The main ingredient that holds everything together.
- Bacon- Adds a savory profile with its crispy texture to the bites.
- Cheese- A Mexican cheese blend on top enhances the flavor, creating a melty aspect.
- Mushrooms- I recommend using baby Bella mushrooms for their earthiness, which contributes both texture and taste.
- Bell peppers- A combination of red and green peppers brings color, with the red ones offering a sweetness for variety.
- Heavy cream- This luxurious ingredient whipped into the eggs boosts their fluffiness.
- Seasonings- Adjust with salt and black pepper to your preference.
Customization Options
- Cheese alternatives- Although I opted for a Mexican cheese blend, choices like mozzarella, cheddar, jack, Swiss, or pepper jack can also work well.
- Additional vegetables- Feel free to incorporate spinach, shredded carrots, tomatoes, onions, or garlic for more flavor.
- Cottage cheese substitution- Using cottage cheese can introduce a tangy note; blend with the eggs for a smoother consistency.
- Different proteins- Consider diced ham, ground breakfast sausage, chopped chicken, or black beans as alternate protein sources.
Steps to Prepare Egg Bites
- Cook the bacon. Chop the bacon into smaller pieces and fry them in a large skillet on medium-high heat until crispy and golden.
- Add vegetables. Incorporate the diced green and red bell peppers along with the mushrooms, cooking until tender, roughly 3-5 minutes.
- Adjust seasoning. Add salt and pepper to taste, then set aside for later use.
Pro Tip: If your bacon is fatty, there’s no need for additional oil. For leaner bacon, using a bit of olive oil can help while sautéing the vegetables.
- Mix eggs and cream. In a sizeable bowl, whisk together the eggs and heavy cream, seasoning with salt and pepper to your liking.
- Prepare muffin tins. Line your muffin trays with silicone liners; there’s no need to apply cooking spray.
- Mix in the vegetables and eggs. Evenly distribute the bacon and vegetable blend amongst the muffin liners, placing approximately a heaping tablespoon in each. Follow up by pouring the egg mixture over them.
- Add cheese. Sprinkle shredded cheese on top of the egg mixture, gently incorporating it with a fork.
- Bake. Preheat your oven to 350°F and bake the egg bites in the center for about 15-20 minutes. They are ready when the centers are firm. Remove from the oven and serve while warm.
Recipe Tips
- Use silicone muffin liners – Essential for preventing sticking! Silicone liners eliminate the need for any cooking spray.
- Don’t overfill the muffin tins – Each should only contain about a heaping tablespoon of the bacon/vegetable mixture. Overfilling may lead to fewer egg bites and could make them fall apart or become soggy.
- Blend cheese into the egg mixture – I recommend gently mixing the cheese with the eggs using a fork before baking. This helps avoid any cheese from spilling over the sides during cooking.
- Avoid overcooking – A simple method to check for doneness is to gently shake the muffin tin. If the centers do not jiggle, they are done baking.
Common Questions
What makes Starbucks egg bites so fluffy?Egg bites achieve their fluffiness through thorough whipping or blending of the eggs with dairy. While Starbucks uses cottage cheese, this recipe includes heavy cream, resulting in a light texture as air is incorporated during whisking.
Soggy egg bites might indicate they are undercooked. Before taking them out of the oven, gently shake the muffin tin to check if the centers wobble. Additionally, be cautious not to overload the egg bites with vegetables as they can release moisture.
Serving Suggestions
These scrumptious Egg Bites are perfect on their own or as part of a more expansive breakfast offering that everyone can savor. Pair them with pancakes, meats, muffins, and more.
- Meats: Enhance your meal with crispy air fryer bacon, homemade biscuits and gravy, or sausage links.
- Pancakes: Serve alongside German pancakes (VIDEO), buttermilk pancakes, mashed potato pancakes, or crepes (VIDEO).
- Egg dishes: Complement with other egg preparations such as easy poached eggs with caramelized onions, hash brown quiche, shakshuka, or quiche Lorraine.
- Muffins: Pair with delicious options like banana chocolate chip muffins (VIDEO), blueberry muffins (VIDEO), or cinnamon apple muffins (VIDEO).
Preparing This Recipe in Advance
Make ahead: You can prepare the vegetable mixture the night before and place it in the muffin tin, letting it sit at room temperature. Whisk the egg mixture the evening prior and keep it refrigerated. In the morning, just pour in the egg mixture, add cheese, and bake.
Storing: Store these Egg Bites in an airtight container in the refrigerator for up to 4 days. They reheat nicely in an air fryer, and you can also microwave or bake them.
Freezing:This recipe isn’t suitable for freezing, so I suggest preparing it only a few days ahead and keeping it in the refrigerator.
More Tasty Breakfast Options!
-
German Pancake (VIDEO) -
Smoked Salmon Bagel -
Savory Crepes with Chicken and Mushroom Filling -
Breakfast Sandwich (3 Ways)
Complete Recipe Instructions
Egg Bites
These Egg Bites provide a delicious, protein-packed breakfast option that everyone will love. Loaded with bacon, cheese, and mushrooms, they present a flavorful and easy meal.No ratings yet
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Ingredients
- 7 eggs
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1/4 cup heavy cream
- 8 oz baby Bella mushrooms chopped
- 6 slices bacon chopped
- 3/4 cup shredded Mexican cheese mozzarella is also an option
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- Cut the bacon into small pieces and cook them in a large skillet over medium-high heat until they turn golden and crispy.
- Then, introduce the diced green and red bell peppers along with the chopped mushrooms to the skillet.
- Cook the mixture until the vegetables become tender, roughly 3-5 minutes. Note: If your bacon has excess fat, additional oil may not be necessary; if it’s lean, consider adding a little olive oil for sautéing the vegetables.
- Season the mixture with salt and pepper according to your taste before setting it aside for later use.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
- Line your muffin tin with silicone liners to prevent sticking; there’s no need for cooking spray here.
- Spoon the bacon and vegetable mix into the muffin liners, measuring about a heaping tablespoon for each.
- Carefully pour the egg mixture into each liner.
- Sprinkle shredded cheese on top of the egg mixture; I recommend gently mixing it in with a fork to avoid overflow during baking.
- Preheat your oven to 350°F. Position the egg bites in the center of the rack and bake for about 15-20 minutes. To check for doneness, gently shake the muffin tin; if the centers are firm and don’t jiggle, they’re ready. Avoid overbaking for the best results.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper until well combined.
- Use silicone muffin liners – These are crucial for preventing sticking, so you can skip the cooking spray.
- Don’t overfill the muffin tins – Each compartment should only contain a heaping tablespoon of the bacon/vegetable mixture. Overloading can interfere with the egg binding, potentially causing crumbly or soggy bites.
- Add the cheese to the egg mixture – I like to mix the cheese lightly with the eggs using a fork before baking. This helps prevent cheese overflow during cooking.
- Avoid overcooking – Shake the muffin tin to ensure they’re done; if the centers are no longer wobbly, they’re cooked through.
- Make ahead: You can prepare the vegetable mixture the night before and leave it in the muffin tin at room temperature. Whisk together the egg mixture ahead of time and refrigerate it. In the morning, just pour in the eggs, add cheese, and bake.
- Storage: Keep the egg bites in an airtight container in the fridge for up to four days. They reheat nicely in an air fryer, microwave, or oven.
Notes
Nutrition
Calories: 131kcal
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Carbohydrates: 2g
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Protein: 7g
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Fat: 11g
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Certainly! Here’s a rephrased version of the nutrition information:
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**Nutrition Information:**
– Total Fat: **5 g**
– Polyunsaturated Fat: **1 g**
– Monounsaturated Fat: **4 g**
– Trans Fat: **0.02 g**
– Cholesterol: **115 mg**
– Sodium: **251 mg**
– Potassium: **172 mg**
– Fiber: **0.3 g**
– Sugar: **1 g**
– Vitamin A: **435 IU**
– Vitamin C: **10 mg**
– Calcium: **69 mg**
– Iron: **1 mg**
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If you need further adjustments or enhancements, feel free to ask!
