(12 Servings)
My family eats very simple fast breakfasts during the week. There’s no time for making a “real” breakfast, often it is yogurt and granola, cereal, or an English muffin. There’s no time or energy to make eggs, even though they can be simple. That would just be a “scramble”! Haha! We need something that we can eat quickly with no prep work (or mess) before running out the door to work or school.
This recipe for egg bites is delightful! I make up a batch on Sunday and we have them for the week. It can be adjusted with different vegetables and cheese, but the water bath while the eggs bake is key. This step makes these egg bites soft and creamy, not dry and rubbery. If you have made egg bites in a muffin pan before and were disappointed with the results, try the water bath method.
Make a batch and come morning, you will have an easy breakfast to pop in the microwave for a minute while pouring your coffee and making a piece of toast. No stop at the coffee shop required. How easy!
You Will Need:
- 8 eggs
- 2 tablespoons milk
- ¼ cup ricotta cheese
- 4 ounces sharp white cheddar cheese, about 1 cup grated
- 1/3 cup finely chopped bell peppers, any color
- 2 tablespoons chopped chives
- 1 teaspoon olive oil
- Kosher salt and black pepper
Instructions:
- Preheat oven to 400 degrees. Line a standard muffin pan with liners and set aside.
- Place the chopped peppers in a small skillet with the olive oil over medium heat. Let cook for about 5 minutes, until softened. Let cool slightly.
- Crack the eggs into the blender. Add the milk, cheeses and season with salt and pepper. Blend for about 30 seconds until smooth.
- Divide the egg mixture into the cups of the prepared muffin pan. Place a little bit of the peppers and chives into each muffin cup.
- Place the muffin pan inside a large sheet pan. Using a kettle, carefully pour boiling water into the sheet pan on the outside of the muffin pan – filling no more than halfway up the sides of the muffin pan. I like to do this directly on the oven rack to avoid moving the water filled pan more than I need to.
- Bake for about 15-18 minutes until the egg bites are set in the center. Remove from oven and allow to cool in the sheet pan with water for 5 minutes. Carefully lift the muffin pan out of the water bath. I use tongs to grab the edge and lift it up until I can get my hand on it without burning myself with the water.
- Serve with toast, fruit, or any other breakfast item.
To make these ahead of time, let egg bites cool completely and place in an airtight container. Microwave portions to warm before serving.
