Mini Egg Bites (Muffin Tin)
Mini egg bites are the perfect breakfast for busy mornings. These mix together and bake in just 20 minutes! For even more convenience these muffin tin egg bites can be made ahead and reheated for a quick grab and go breakfast, lunch or snack throughout the day.
Servings: 12
Equipment
- mini muffin tin
Ingredients
- ⅓ cup red bell pepper, finely chopped
- 8 large eggs
- ¼ cup sour cream
- ½ cup cheddar cheese, grated
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 tablespoon chives, finely chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a mini muffin tin with cooking spray and set aside.
- Heat a small sauté pan over medium heat and spray with cooking spray.
- Sauté red pepper until soften, about 2-3 minutes.
- In a large mixing bowl whisk the eggs and sour cream. There may be a few streaks of sour cream but it is okay.
- Stir in the sauteed red pepper, cheddar cheese, salt, garlic powder, black pepper and chives.
- Portion egg mixture evenly between the muffin tin. Bake in preheated oven for 10 minutes.
- Remove from oven and allow to cool for a few minutes. Use a butter knife to loosen the edge and remove the muffins. Serve while hot or cool to store for later.