Egg Bites Recipe

This is a delish & quick breakfast. I load each muffin cup with and equal amount of ham, veggies and cheese first then pour egg mix on top so that each egg bite gets the same amount of ingredients. I also add a quarter tsp. of salt and pepper to the egg mix. I wrap each left over EB in a paper towel then seal in plastic wrap to store in fridge. Husband LOVES these and they reheat nicely in the micro.

Great base recipe with endless variation possibilities. I made some adjustments after reading the reviews and they turned out great! We were having friends stay with us so I made these ahead of time and we just heated them in the microwave 40s in the morning. - I have teflon coated muffin pans so eliminated the cooking spray and butter. - Used frozen hash brown potatoes but thawed/warmed them up before baking. - Used breakfast sausage in half and ham in the other; both tasted great. - Sautéed mushrooms with garlic and salt. I would do this with any veggie. - 8 eggs is more than enough; 10 not needed - Seasoned eggs with salt, pepper, garlic, paprika, Lawry's seasoned salt. Probably 1/2 tsp each but added a little at a time to taste. - Layered ingredients into muffin tin: potatoes, meat, mushrooms; then ladle 1/4 cup egg mixture. Top with chives and cheese. - Since the hash brown potatoes are already cooked, skip the first 5 min. bake. Just bake the pans at 350 for 20 min - they turned out perfect.

Excellent! Very flexible recipe. I used cooked sausage patties instead of ham, omitted spinach, and added mushrooms. I tried some with shredded hash brown potatoes & some with red potatoes sliced about 1/8-1/4". I also tried different cheeses on top (Mozzarella, Cheddar, and American). We preferred the ones with the potato slices and Cheddar cheese. I prepared the eggs like I normally do for scrambling (Half 'n' Half, S&P, basil, dill). I did not mix the vegetables, but sprinkled some of each into each cup. Needed fewer eggs, and less tomato and bell pepper. Prep time was long, but worth it. After refrigerating, I reheated for 40 sec. each in microwave. These are a keeper! I'm sure the recipe would be just as good if made without my changes. This recipe can easily be adapted to your pantry and preferences. Thanks for the recipe.

Reading all the comments was a help. This is really a recipe one can play with. I diced the potatoes and left out the tomato. Definitely added salt and pepper. I used 7 jumbo eggs. I had Colby jack cheese on hand and used that. I made this for men’s Bible study and it was huge hit.

This would be perfect with leftover taco meat and the chopped onions, tomatoes and avocado left from tacos then add Mexican or pepper Jack cheese. I will make these next time we have tacos!

This is a great recipe. I used bacon bits instead of ham and only a small touch of butter on top of the potatoes and no more. I also used about 1/4 of a whole potato too, instead of using the small potatoes. I passed the recipe to my daughter, and I will use it again. I also froze a few to enjoy at another time.

I put in a lot more spinach and left out the ham and tomato. I used haloumi cheese as that's all I had in the fridge. I would use thicker slices of potato next time asI love potato. I added salt, pepper and smoked paprika. I precooked the onion.

I parboiled the potatoes then added egg with peppers and ham cheese . They were delicious.

I changed it up and made a half batch plus I used bacon, sausage, red and green peppers and I used feta cheese. I also used small yukon gold potatoes cuz that's what I had. I added some smoked paprika also. Put some Texas Pete hot sauce on before diving in and they were awesome!!!

I love making egg cups for quick weekday breakfasts. The potatoes on the bottom sounded like a good idea, however they fall off once you remove them from the muffin pan. This recipe also made way too much for 12 cups. I ended up making a whole separate dish, frittata style, the equivalent of about 4 more muffin cups. These also need some sort of seasonings, salt and pepper in the very least. 1 slice of mozzarella cheese does not make 12 "cubes", so plan accordingly with that.

I used a bag of precooked and chopped ham, frozen peppers and onions, and one slice of peconwood smoked bacon and all drippings mixed with yellow Yukon potatoes. I didn't use any additional spices beyond what was in the ingredients and it turned out great. I could've used a little salt maybe but not much and it would've been fine.

I tried these and they turned out great. So delicious. I used bacon instead of ham. Yummy

Seriously good — I’m hooked.

A bit Soggy/wet.. I need to figure out and tweak next time..overall good

Good combination of vegetables and protein. Would substitute Crisp bacon or Canadian bacon. Maybe a different cheese I.e. sharp cheddar

I used a bag of precooked and chopped ham, frozen peppers and onions, and one slice of peconwood smoked bacon and all drippings mixed with yellow Yukon potatoes. I didn't use any additional spices beyond what was in the ingredients and it turned out great. I could've used a little salt maybe but not much and it would've been fine.

Bro, I can’t stop thinking about it.

I made these without onion and had cheese dip from the night before. They came out delicious and will make them again.

This makes enough for breakfast for two weeks. Freezes nicely and warms up in the microwave in 1-2 minutes. I substituted feta for mozzarella.

I love the idea of adding a thin slice of potato to the bottom. We did not have any meat in the house, but they still were delicious.