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.
Servings: 24 egg bites
Calories: 49kcal
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.
Video
Notes
- 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: 1egg bite | Calories: 49kcal | Carbohydrates: 0.4g | Protein: 4g | Fat: 4g | Cholesterol: 61mg | Sodium: 105mg | Fiber: 0.01g | Sugar: 0.2g