Muffin Tin Mini Egg Bites

Recipe adapted from

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YIELD: 12 Egg Bites

1 Tbsp. olive oil
2 cups diced red and green pepper
1 cup diced green pepper
1 cup diced ham
2 cloves garlic, minced
Salt, to taste
4 large eggs
4 large egg whites
1 cup shredded cheddar cheese

Preheat oven to 350˚F and generously grease a standard non-stick 12-slot muffin tin with cooking spray. Set aside. Heat a large non stick skillet over medium heat.

Once hot, add in oil, red pepper, green pepper, and ham, then cook for 5-7 minutes, or until peppers are tender, stirring regularly. In the last 30 seconds, add in minced garlic. Season with salt and remove from heat.

Crack eggs/egg whites into a large 4 cup measuring cup, whisk together until smooth, then stir in the cooked vegetables and cheddar cheese.

Pour the egg mixture evenly into the prepared muffin pan, then bake for 15-30 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly, remove from muffin pan and serve.

If you have leftovers, store in a Ziploc bag and refrigerate. Leftover egg bites can be warmed slightly in the microwave for a quick breakfast or can be packed in a lunch and eaten at room temperature. For a quick breakfast sandwich on-the-go, place a slightly warmed egg bite between halves of a toasted English muffin.