An on-the-go breakfast treat that is even better when it’s homemade! Mornings can be crazy, especially if you have family, job, and school schedules to juggle. Often, breakfast is skipped or is cold, boring, and unsatisfying. Egg bites have become a popular way to get protein in a warm and delicious little package, and even with the price of eggs being sky-high, making my version of egg bites at home is tastier and will save you time and money. Simply whisk some simple ingredients into your eggs, pour them into individual muffin cups, and bake! Use whatever veggies you’d like. The best thing is you can make them ahead. They will last in your fridge for a week and can be quickly reheated in the microwave. You’ll get a healthy, delicious, and satisfying breakfast and be ready for your day in plenty of time.
Belle’s Egg Bites
7 eggs
1/4 cup milk
1/2 teaspoon garlic salt
1 teaspoon dried oregano (you can substitute thyme, parsley, basil, or whatever you like)
1/4 teaspoon pepper
1/2 cup chopped onion
2 small jalapenos, chopped or 1/2 cup chopped bell pepper (depending on how spicy you want them)
1 tablespoon butter
12 teaspoons bacon bits
1/2 tablespoon shredded cheese
1 tablespoon dried chopped chives
Spray a 12-cup muffin tin with cooking spray. In a large bowl, whisk together the eggs, milk, garlic salt, oregano, and pepper, and set aside. Heat a frypan over medium heat. Melt the butter and then saute the onion and peppers until soft. Divide the sauteed onion, peppers, bacon bits, and shredded cheese into each muffin tin. Pour approximately ¼ cup of the egg mixture into each muffin tin. Sprinkle each with the chopped chives. Bake at 350 degrees for 20-25 minutes or until puffy and set. Remove from muffin cups and store in an airtight container in the fridge for up to a week.
