Easy Egg Bites

Christina Dennis

These easy egg bites taste delicious and can be stored to warm up & eat throughout the week.

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Prep Time 15

Cook Time 25

Course Breakfast

Servings servings

Calories 85 kcal

Equipment

1 silicone muffin pan

Ingredients

12 eggs
1 tsp salt

Optional Add-ins

1/2 cup shredded cheddar cheese
1/4 cup diced ham
1/4 cup diced green onion

Instructions

Preheat your oven to 350 degrees F. Prepare some silicon muffin tins with non-stick cooking spray and set them aside.
In a bowl, beat the eggs and add the salt and pepper.
Chop the add-in ingredients, and divide & place them into 12 muffin pan compartments.
Divide & pour the egg mixture into each of the 12 muffin pan compartments. Stir each egg muffin a little bit to distribute the fillings.
Bake the egg muffins at 350 degrees F for about 25 minutes or until the tops are slightly browned.
These can be stored in the fridge for about a week and reheated in the microwave for about 30-45 seconds.

Nutrition

Calories: 85kcalCarbohydrates: 1gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 170mgSodium: 318mgPotassium: 70mgFiber: 0.1gSugar: 0.3gVitamin A: 306IUVitamin C: 0.4mgCalcium: 60mgIron: 1mg

These nutrition values are estimates only. Read my full nutrition disclaimer here.