Recipes
Base
- nonstick cooking spray
- 1 cup cheddar cheese, shredded
- 0.5 cup cooked bacon, chopped (5 slice)
Egg Mixture
- 8 large egg
- 0.25 cup whole milk
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
- Heat the oven to 350°F and generously coat a 24-count mini muffin tin with nonstick cooking spray.
- In a medium bowl, toss together the shredded cheddar (1 cup) and chopped bacon (1/2 cup). Divide the mixture evenly among the 24 mini muffin cups (about 1 rounded teaspoon each).
- Crack the eggs (8 large) into a large measuring cup or bowl and whisk just until smooth. Add the milk (1/4 cup), garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon); whisk until thoroughly combined.
- Divide the egg mixture evenly among the mini muffin cups (the cups will be about three-quarters full), then gently stir each one with a small spoon or butter knife.
- Bake for , until the egg bites are puffed and just set on top. Cool in the tin for at least , then remove from the pan and serve.
- To store, allow the egg bites to cool completely before transferring to an airtight container and refrigerating for up to 2 days or freezing for up to 3 months. To reheat from refrigerated, bake covered at 350°F for or microwave for .