READY-TO-GO EGG BITES
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 7 bites
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool.
- Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute.
- Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top.
- Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet.
- Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.)
- After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly.
- When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out!
- Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it's halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold.
- Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer.
- To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating.
MEAL PREP MUFFIN TIN EGG BITES
Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 egg muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
- Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
- To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.
EGG BITES
A fun way to get kids to try eggs. This was my first recipe ever , and also my best. You can replace the maple syrup with anything you want, jam being the next best thing.
Provided by yung gun prodigy ch
Categories Breakfast
Time 1m
Yield 3 eggs, 1 serving(s)
Number Of Ingredients 2
Steps:
- sorry guys, somethin went screwy-lewy and it didn't process all of the steps. ill fix it when i have time.
Nutrition Facts : Calories 272.7, Fat 14.9, SaturatedFat 4.7, Cholesterol 634.5, Sodium 211.8, Carbohydrate 14.6, Sugar 13.1, Protein 18.9
EGG BITES
Easy baked version of those egg bites made popular by that famous chain coffeehouse. I like them with hot sauce!
Provided by VB Leghorn
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
- Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
- Bake in the preheated oven for 5 minutes.
- Mix eggs, tomato, bell pepper, spinach, ham, and onion together in a large bowl. Remove muffin tin from oven and ladle the egg mixture over the potatoes. Top each muffin cup with a mozzarella cube.
- Continue baking until egg bites are set, about 20 minutes.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 8 g, Cholesterol 122.9 mg, Fat 6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 2.6 g, Sodium 111.3 mg, Sugar 1.1 g
BACON AND EGG BITES
Make and share this Bacon and Egg Bites recipe from Food.com.
Provided by Terese
Categories Breakfast
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180oC.
- Heat oil in a large heavy-based frying pan.
- Add bacon and onion and cook until bacon is crisp.
- Remove from heat.
- Combine eggs and milk in a jug.
- Season well.
- Spoon teaspoons of bacon and onion into greasted mini muffin tins.
- Top with some cheese and carefully pour over egg mixture.
- Bake for 30 minutes until firm and golden.
- Serve hot or cold.
Nutrition Facts : Calories 195.9, Fat 15.8, SaturatedFat 6.4, Cholesterol 172.9, Sodium 250.9, Carbohydrate 3.3, Fiber 0.3, Sugar 1.3, Protein 9.9
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