These easy egg bites are filled with ham, cheese, and vegetables. You can also mix and match the fillings to create different flavours in the same batch.
Equipment
- Blender
- Steamer basket or frying pan
- 12-cup muffin pan
- Nonstick cooking spray or muffin liners
Ingredients
- Nonstick cooking spray or 12 silicone or parchment muffin liners
- 6 large eggs
- ¾ cup whole milk cottage cheese
- ¼ teaspoon sea salt
- Freshly ground black pepper
- ½ cup finely diced cooked ham
- ½ cup shredded cheddar cheese
- ¼ cup chopped green onion
Instructions
- Preheat the oven to 350°F.
- Coat a 12-cup muffin pan generously with nonstick cooking spray. You can also use silicone or parchment muffin liners. If using regular paper liners, spray them lightly to help prevent sticking.
- Add the eggs, cottage cheese, salt, and several grinds of black pepper to a blender. Blend until smooth.
- Steam or sauté the spinach until wilted. Transfer it to a strainer, squeeze out as much water as possible, and roughly chop it.
- In a medium bowl, combine the spinach, ham, roasted red pepper, and green onion.
- Divide the filling evenly among the muffin cups. Sprinkle most of the shredded cheese over the filling, saving a little for the tops.
- Pour the egg mixture evenly into the muffin cups, filling each one about three-quarters full. Gently stir each cup so the filling is evenly distributed.
- Sprinkle the remaining cheese on top.
- Bake for 18 to 22 minutes, or until the egg bites are set in the centre.
- Let them cool in the pan for 5 minutes before removing.
Make Them Your Own
You can replace the ham, cheddar, and vegetables with your favourite combinations. Aim for approximately 1½ to 2 cups of fillings in total. Any meat should be fully cooked before it is added.
Try one of these combinations:
- Bacon, cheddar, and green onion
- Sausage, bell pepper, and Monterey Jack
- Turkey, spinach, and Swiss cheese
- Ham, broccoli, and cheddar
- Bacon, mushroom, and mozzarella
- Chicken, roasted red pepper, and feta
- Sausage, spinach, and pepper jack
- Tomato, spinach, and feta
- Mushroom, green onion, and Swiss
- Broccoli, cheddar, and roasted red pepper
TIP: Watery vegetables such as mushrooms, zucchini, and fresh tomatoes should be cooked first. Drain away any extra liquid before adding them to the egg bites.
Store the egg bites in an airtight container in the refrigerator for up to four days. Reheat them in the microwave for approximately 20 to 30 seconds.
They can also be frozen for up to two months. Let them thaw overnight in the refrigerator before reheating.
Makes 12 egg bites.
