There are so many wonderful things about these Make Ahead Egg Bites. You can make lots of different kinds all at the same time. They travel very well, so you can make them the night before and eat them for breakfast on the way to school or work. You can also freeze them so they are great for making ahead for camping trips. And they are super – SUPER – easy to make!
I use this pan from Pampered Chef called the Brownie Bites Pan. It is so perfect for this recipe but also so much more. But if you don’t have this pan – don’t despair – you can use a regular cupcake/muffin pan.
Step 1: Preheat oven to 400F. Start with a dozen eggs (mine are from my backyard chickens – you don’t have to use brown eggs, if you prefer white). Crack them all into a mixing bowl and whisk together. Add in 1 tsp Sea Salt and 1 tsp Black Pepper.
Step 2: Evenly divide the mixed eggs into the your Bites or Muffin pan. You want to be sure not fill each space more than half way – once you add the mix-ins it will be full.
Step 3: Pick your mix-ins. You can make the whole pan the same, or make every single bite different. I usually like to make 3 varieties (resulting in 4 each). You can really use just about anything. I try to do a cheese, a veggie and then either a meat or second veggie. For this batch I went with 1) Bacon Jalapeno Cheddar, 2) Swiss Onion Ham and 3) Mozzarella Spinach Sweet Pepper.
Step 4: Add a few pinches of each mix-in to each bite/muffin slot. Then use a fork to combine it a little.
Step 5: Place the pan in the oven and bake for 20 minutes. You will be able to see which slots you over filled – but they will all be tasty I promise!
Step 6: Remove to a cooling rack. If eating right away – serve it up! If saving for the next day, let cool and then put in a storage container and into the fridge. You can reheat in the microwave for 30 seconds. If you are planning to freeze them for a later date, let them cool completely then place in a freezer bag. To reheat frozen ones, you need to microwave for 1 minutes.
My kids absolutely love these – especially since they can all have their “own kind”. I love that they are getting protein and veggies in! These are great for breakfast but also make an awesome afternoon snack too.
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The mozzarella, spinach and sweet pepper combination sounds amazing! I love that you can make these ahead of time. We will have to try your recipe. Thank you.
Now this is a clever idea! I like the thought of making a pan of these and keeping them in the freezer for quick weekday breakfasts.
Thank you for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
Wow! Thank you so much – I look forward to seeing the post
how clever! I always thought about getting a brownie pan…now I have even a better reason! These look amazing…and I suppose I can use my cupcake pan but this is so much cooler!
Thanks for sharing at Fiesta Friday this week.
Mollie