Simple Oven Egg Bite Recipe

Simple Oven Egg Bite Recipe

These protein-stuffed little egg nibbles are a phenomenal method for guaranteeing everybody has a good breakfast. They are easy to get ready and heat, and you needn’t bother with sous vide machine or Instant Pot to make these egg nibbles. Besides, when you prepare them in the broiler, you don’t need to trust that a tub of water will intensity or strain to work in a tension cooker.

Utilize the time while the stove pre-warms to prepare your veggies and other blend-ins. Or on the other hand, you can slash and refrigerate the vegetables the prior night. With a touch of advance prep, you’ll simply blend the fixings, fill the biscuit tin, and heat!

This rendition contains different delicate, crude vegetables, however, egg nibbles are handily changed to incorporate your family’s number one fixings. Leave them meatless and utilize crude delicate vegetables or add some cooked disintegrated bacon or sautéed diced ham or frankfurter. Sautéed mushrooms are another fantastic decision. Appreciate egg nibbles for breakfast or lunch, or serve them as an early lunch dish.

“These delightful little egg nibbles resemble scaled-down frittatas. They’re delicious presented with toast and bacon, or stick in the middle of between a toasted English biscuit and call it a morning meal sandwich. In the event that you experience any difficulty eliminating your chomps from the biscuit tin, run a sharp blade around the edge first.” — Laurel Randolph


  • Cooking shower
  • 8 huge eggs
  • 1 cup destroyed cheddar
  • 1/3 cup cream, or entire milk
  • 1/4 teaspoon salt
  • 1 scramble newly ground dark pepper
  • 1 squeeze nutmeg, discretionary
  • 2/3 cup diced tomatoes
  • 1/2 cup coarsely hacked pressed child spinach
  • 1/3 cup daintily cut green onions

How to Make It

  1. Accumulate the fixings. Position a rack in the focal point of the stove and intensity to 350 F.
  2. Splash a 12-well biscuit tin with a cooking shower.
  3. In a huge bowl, whisk the eggs with the destroyed cheddar, creamer, salt, pepper, and nutmeg, if utilizing, until joined.
  4. Add the diced tomatoes, spinach, and green onions; mix to consolidate.
  5. Partition the blend uniformly among the biscuit cups, around 1/4 cup in each cup.
  6. Prepare until they are set, puffed, and light brilliant, 15 to 18 minutes (they will flatten once eliminated from the broiler).

Recipe Variations

Supplant the cheddar with 3/4 cup of finely destroyed Gruyére cheddar and 1/4 cup of Parmesan cheddar and add 1/2 cup of cooked diced bacon (around 6 to 8 portions of bacon), 1/3 cup of cut green onions, and a smidgen of nutmeg.
Broccoli-Ham Egg Bites: Replace the tomatoes, spinach, and green onions with 1/2 cup of cooked diced ham and 1 1/2 cups of slashed broccoli that has been steamed until delicate and cooled.

Step-by-step instructions to Store and Freeze

Refrigerate cooled egg nibbles in a covered compartment in the span of 2 hours and eat in 4 days or less.
To freeze any leftover egg nibbles, organize them on a baking sheet. Place the baking sheet in the cooler until strong, around 1 to 2 hours. Place the frozen egg nibbles in a zip-close cooler sack and freeze for as long as 2 months. Defrost the egg nibbles in the cooler short-term.
Warm egg nibbles in the microwave for 20 to 30 seconds, or spot them in a baking dish and intensity them in a preheated 350 F stove or toaster for around 10 minutes.