How to Video
Cheddar Chive Egg Bites
These low-carb, high-protein, kid-friendly egg bites are a great grab-and-go breakfast. Make ahead for the week and warm them in the microwave each morning.
Ingredients
- 8 large eggs
- 3 tablespoons milk (any type will work)
- 1 1/2 tablespoons minced fresh chives (sub: fresh basil or parsley)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 5 pieces cooked uncured bacon, chopped into bite-sized pieces
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Generously grease a mini muffin pan. If using a silicone pan, it's a good idea to place it on a baking sheet.
- In a glass measuring cup with spout, whisk together the eggs, milk, chives, salt and pepper.
- Carefully fill each muffin cup about 3/4th of the way full with the egg mixture. Divide the bacon and cheese evenly among the muffin cups, sprinkling them on top.
- Bake on the center rack for about 13 minutes, or until eggs are just set in the middle. Remove to a cooling rack and let cool for a few minutes. Run a butter knife around the edges of each egg bite and gently remove each one to the cooling rack.
- Once cooled, store in an air-tight container for up to 5 days in the refrigerator. To warm up later, microwave in 10 second increments just until warmed through. Do not overcook or they will become rubbery.
Freezer Instructions
Freeze For Later: Fully cook and cool the egg bites. Package them in a single layer in a freezer bag and try to remove as much air as possible from the bag. Or, you can freeze them in an air-tight container, dividing layers with parchment paper. I'd recommend placing a layer of plastic wrap or foil over them inside the container.
Prepare From Frozen: Thaw in the fridge for a few hours, preferably. However, if you don't have time, you can thaw briefly using the defrost setting on the microwave. To rewarm, wrap egg bites in a moist paper towel and microwave is very short increments until warmed through. Don't overcook them while reheating!
Notes/Tips
- f you don’t have a mini muffin pan, you can still make these in a regular-sized pan. Just cook them a little longer until they are set in the middle.
- These can stick to a metal pan, so I’ve found the best way to clean it is to let it soak. Then, use a sponge to get into each part of the pan. Using a silicone pan would be much easier clean up, if you have one!
Nutrition
Serving: 1 egg bite | Calories: 49 kcal (2%) | Carbohydrates: 0.4 g | Protein: 4 g (8%) | Fat: 4 g (6%) | Cholesterol: 61 mg (20%) | Sodium: 105 mg (5%) | Fiber: 0.01 g | Sugar: 0.2 g
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