The Perfect At-Home or On-the-Go Healthy Breakfast or Snack
Fun to make and protein-packed with tons of flavor! These muffin-size egg bites are great for using leftover ham and are perfect for a quick and convenient breakfast or healthy snack. We love them and are sure they will also be a hit at your house!
While dear hubby and I are long past rushing out the door to get the kids to school or us to jobs on time, there are still instances when we need a quick breakfast or snack on the go.
When we have leftover ham, these Denver omelet-inspired healthy cheesy egg bites are top of the list for having on hand. They are perfect for reheating for a quick breakfast or snack. This recipe is for our favorite variation of egg bites. But you can certainly customize the flavor to make them suit your tastes.
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Get creative and reimagine your favorite pizza toppings as fillings!
Looking for inspiration?
Make creating these egg bites a family affair. Kids (or grandkids) can have fun helping by filling the individual muffin cups with the ingredients chosen. Make them as loaded or as simple as you want.
A few ideas you might like to try are:
- Ham and pineapple
- Chopped sun-dried tomato and spinach
- Pre-cooked sausage and cheddar cheese
- Broccoli and ham
- Chives and feta, or
- Kid-friendly pepperoni with mozzarella or cottage cheese
How to Eat Egg Bites
Enjoy them hot from the oven, or eat after they’re cool enough to handle as you head out the door. They are also great for packing into an insulated cooler, keeping cool on ice for a quick bite after scheduled fasting labs, taking along on road trips, or serving as pre-game-time snacks for kids.
How to Keep Leftover Egg Bites
Because these egg bites can be refrigerated for up to five days or frozen for up to one month, they’ve become one of our favorite breakfast and healthy snack recipes.
Save in the Fridge:
- Cool completely, cover, and save in an airtight container in the refrigerator for up to five days.
How to Freeze Egg Bites:
- To freeze, let the egg bites cool to room temperature, remove them from the silicone cups, and wrap each egg bite individually in a square of plastic wrap. Place the wrapped portions in a large zipper freezer bag or another freezer-safe container and remove as much air as possible before sealing and freezing.
To Reheat from Frozen:
- Thaw overnight in the fridge and remove from any wrapping. Then re-heat in the microwave on high for about 60-90 seconds (1200 watts) or in a toaster oven or conventional oven (from frozen) for about 8-10 minutes at 375°F. Cooking times may vary depending on the appliance. Be careful not to overheat, so they don’t become rubbery.
They’re great any way you fill, keep, reheat, or eat them!
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Denver Omelet-Inspired Healthy Cheesy Breakfast Egg Bites
- Standard-size muffin tin
- Standard-size silicone muffin cups
- small bowl
For the Egg mixture
- 5 large Eggs
- 3 tablespoons Half-and-Half
- 1 ½ teaspoons Pizza or Italian Seasoning
- Salt and Pepper
Fillings (Adjust the flavor profile to taste*)
- ⅔ cup Ham cubed
- ⅔ cup button Mushrooms sliced
- ½ cup Green Pepper diced
- 3 Scallions sliced
- ¾ cup Cheddar cheese
- Preheat oven to 375°F.
- Mix eggs, half-and-half, pizza seasoning, salt, and pepper in a small bowl, and set aside.
- Place a silicone muffin liner into each muffin cavity, divide the desired fillings between each, sprinkle with cheese, then fill each cup to about 3/4 full of the egg mixture.
- Bake for 18 to 20 minutes or until the eggs are set. Cool slightly before removing the baked egg bites from the pan cavities before serving .
- Enjoy immediately. Or let them cool completely, save them for later in the week, or freeze them . Serve with whole-grain toast buttered with unsalted butter and 1 cup of fruit or veggies for a complete meal.
To reheat from frozen, thaw overnight in the fridge, and remove from any wrapping. Then reheat in the microwave on high for about 90 seconds (1200 watts) or in a toaster oven or conventional oven (from frozen) for about 10-15 minutes at 375°F. Cooking times may vary depending on the appliance. Be careful not to overheat, so they don’t become rubbery.  To freeze, let the egg bites cool to room temperature, remove them from the silicone cups, and wrap each egg bite individually in a square of plastic wrap. Place the wrapped portions in a large zipper freezer bag or another freezer-safe container and remove as much air as possible before sealing and freezing.
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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