Cheesy Egg Bites

 Cheesy Egg Bites

 

 

 

 

 

 

 

 

 

 

I made these quite by accident one morning.  I was making a quiche and after I filled by pie crust as high as I could go, I looked down and had some of the egg mixture left over.  Too much to throw away and not enough to make another quiche. So I grabbed a muffin pan and so I filled in two of the cups with what I had left. About 10 minutes into the baking time, I looked in the oven and WOW, they had risen 3 times there size and were beautiful!  Sometimes I create recipes without trying.  But how would they taste? They are light and fluffy and filled with cheesy goodness. I make them all the time now and store some in the freezer. It makes about a dozen when you use a regular sized muffing tin. You can also add veggies, bacon, ham or anything other favorite addition you like to add to your quiche or omelettes.

Cheesy Egg Bites

 

6 eggs

1 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese 

1/2 cup shredded Monterey Jack cheese

 

Preheat oven to 350 degrees. Spray muffin tins lightly with non stick cooking spray. 

In a large mixing bowl whisk together eggs, milk, salt and pepper. Stir in the cheese.

 

 

Lightly spray your muffin tin with non-stick spray and lay it on top of a rimmed baking pan. Add your muffin tin to a baking sheet with a rim.  

 

 

 

 

 

 

 

Pour egg mixture into muffins cups, filling to the top. Carefully place your muffin tin and the baking sheet in the oven on the middle rack.  

 

 

 

 

 

 

 

 

 

 

Add about a quarter inch of water to the bottom baking pan. The water bath will create steam and prevent you bites from deflating when they come out of the oven. 

 

 

 

 

 

 

 

 

 

 

Bake until eggs are set in the middle.  Run a plastic knife around the inside walls of the muffin cup to help loosen them if needed.

 

 

 

 

 

 

 

  

 NOTES:   

You can add different ingredients like cooked spinach, diced tomatoes, mushrooms, chopped broccoli, green peppers or onions.  You can also use crumbled bacon or diced ham.   

 

 

 

 

 

 

 

Store these in the refrigerator in an air tight container for 3 days. These   will last 3-4 days.  You can also keep them in the freezer for up to 2 months. Make sure to let them cool completely before freezing. Then put them in a Ziploc freezer bag.

 

 

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