This egg bite recipe was created because customers at a famous coffee shop chain were looking for breakfast sandwiches without bread. Egg bites became a delicious, easy-to-make alternative that is convenient and nutritious. You can eat them right away or store them in the fridge for up to three days for a satisfying grab-and-go breakfast throughout the week.
Tips for Creating Egg Bites
Egg bites are easy to create, but you could run into some problems when you're first attempting this recipe. Luckily, they are simple to fix.
If your eggs keep sticking to the pan: If non-stick cooking spray isn't working well enough, you can substitute the jars in this recipe for a non-stick muffin tin or a silicone mold. This will make it easy to pop out the egg bites once they're finished cooking.
If your egg bites keep collapsing: If you're overwhipping your eggs, then it could cause the egg bites to collapse. You should also check the temperature of your oven. If it is too hot, then the egg bites could puff up with too much air and collapse when they cool.
If your egg bites are too runny: If the eggs are undercooked, then they will be wet, so make sure that they are cooked all the way through before eating. Adding too many juicy vegetables could cause a problem as well. Sauté or steam them to get rid of as much moisture as possible.
Ingredients
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Nonstick cooking spray
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8 eggs
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4 slices bacon, crisp-cooked and crumbled
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½ cup fresh spinach, chopped
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½ cup roasted red bell peppers, chopped
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½ cup shredded white cheddar, Gouda, Gruyere, or Monterey Jack cheese (2 ounces)
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½ teaspoon salt
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⅛ teaspoon ground black pepper
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Creme fraiche, chopped fresh chives, and/or bottled hot pepper sauce (optional)
Directions
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Preheat oven to 325°F. Coat six wide-mouth half-pint jars with nonstick cooking spray. Place jars in a 13x9x2-inch baking pan.
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In a large bowl whisk together eggs, bacon, spinach, bell peppers, cheese, salt, and pepper. Divide among prepared jars. Place pan with jars on oven rack. Add warm water to pan to come halfway up sides of jars. Bake 35 to 40 minutes or until eggs are set,
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Cool slightly. Top with creme fraiche, chives, and/or hot sauce, if desired.
Tips
*Once cooled, you can cover and keep in the refrigerator for up to 3 days.
Tips
Narrow-mouth half-pint jars may also be used. Bake 40 to 45 minutes.
Reheating
To reheat, remove lid from jar and microwave on 100% power in 30 second increments for 1 to 1 1/2 minutes until heated through. Allow to stand 1 minute to distribute heat.
Nutrition Facts (per serving)
| 164 | Calories |
| 11g | Fat |
| 2g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 4g | 20% |
| Cholesterol 163mg | 54% |
| Sodium 492mg | 21% |
| Total Carbohydrate 2g | 1% |
| Total Sugars 1g | |
| Protein 13g | 26% |
| Vitamin C 10.7mg | 12% |
| Calcium 111.1mg | 9% |
| Iron 1.4mg | 8% |
| Potassium 114mg | 2% |
| Folate, total 38.7mcg | |
| Vitamin B-12 0.8mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.