Egg bites have become a popular breakfast and snack option in recent years, thanks to their convenient and delicious nature. These mini egg muffins are not only versatile but can also be easily customized to suit different tastes and dietary needs. While many opt to purchase pre-made egg bites from their local coffee shop or grocery store, there are undeniable benefits to making your own at home.
One of the biggest advantages of making your own egg bites is the control you have over the ingredients. By preparing them at home, you can choose the quality and type of ingredients that go into your egg bites. This means you can avoid any artificial flavors, preservatives, or added sugars that are often found in store-bought options. Furthermore, you can choose to use organic and locally sourced ingredients, making your egg bites not only tasty but also healthier and more sustainable.
Another benefit of making your own egg bites is the cost-saving aspect. Purchasing pre-made egg bites can add up quickly, especially if it becomes a regular part of your meal routine. By making them at home, you can save money in the long run and have complete control over the portion size, ensuring that you are not overpaying for unnecessary ingredients.
Storing homemade egg bites is also more convenient than you might think. After preparing them, you can easily store them in the refrigerator or freezer for later use. This makes them a perfect make-ahead breakfast option for busy mornings or a grab-and-go snack. To properly store them, first, allow the egg bites to cool completely. Then, place them in an airtight container or ziplock bag and store them in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. When reheating, simply pop them in the microwave for a quick and easy breakfast or snack option.
Aside from the cost and convenience benefits, homemade egg bites are also a healthier option. As mentioned earlier, by choosing your own ingredients, you can ensure that your egg bites are made with whole, nutritious foods. You can also control the amount of added sodium, which is often high in pre-made egg bites. By using healthier ingredients and controlling the portions, homemade egg bites can be a nutritious and balanced food option.
Making your own egg bites also allows for endless flavor combinations and customization. You can experiment with different veggies, meats, and cheeses, making your egg bites a tasty and versatile option. Plus, by preparing them at home, you can also cater to your dietary needs or preferences,
Homemade Egg Bites
Equipment
- muffin tin
Ingredients
- 8 Eggs
- 1 Cup Cottage Cheese Not low fat, it will make them watery
- 1/2 tsp Kosher salt
- 1/4 tsp Freshly ground pepper
Mix In Options
- 1 cup shredded cheese any cheese you like, cheddar, swiss, gouda, feta, or even goat
- 1 cup Cooked meat diced Bacon, ham, sausage, chorizo
- 3/4 cup Bell pepper chopped Raw or sautéed
- 1/2 cup Red Onion diced Raw or sautéed
- 8 oz jar sun-dried tomatoes in oil, drained and roughly chopped
- 2 large Handfuls of baby spinach roughly chopped If your spinach is frozen or sautéed, make sure you roll it in a towel and ring all the water out!
Have fun mixing and matching and creating new ideas
Instructions
- Prep oven and baking pan. Heat oven to 350°F. Mist a 12-cup muffin pan very thoroughly with avocado oil.
- Blend. Combine the eggs, cottage cheese and salt in a blender. Pulse a few times until smooth.
- Pour egg mixture into the prepared muffin tin to 3/4 full.
- Sprinkle in the toppings you choose and give a little stir with a knife.
- Baking times will vary depending on the tin size. For an average muffin tin, it takes about 20 minutes or until muffins are slightly firm to touch in the center. Remove the muffin pan from the oven. The egg bites will be puffed up, but they will settle down into the cups a bit after removing from the oven. Let the egg bites cool for a few minutes before removing them from the pan to enjoy and store for later.
- To properly store them, first, allow the egg bites to cool completely. Then, place them in an airtight container or ziplock bag and store them in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.