Ingredients
Equipment
Nutrition
Method
- 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 [1].
- Enjoy immediately. Or let them cool completely, save them for later in the week, or freeze them [2]. Serve with whole-grain toast buttered with unsalted butter and 1 cup of fruit or veggies for a complete meal.
Kitchen Notes
Footnotes:
*Optional filling possibilities could include ham and pineapple, chopped sun-dried tomato and spinach, chives and feta, or substitute kid-friendly pepperoni with mozzarella or cottage cheese. Feel free to get creative and reimagine any of your favorite pizza toppings as fillings!
[1] If making ahead, refrigerate for up to five days or freeze for up to one month.
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. [2] 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 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. [2] 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.
Personal Notes
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