Recipe courtesy of
Larisa Alvarez
for
Food Network Kitchen
Recipe courtesy of
Larisa Alvarez
for
Food Network Kitchen
Watch how to make this recipe.
Meal Prep Muffin Tin Egg Bites
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- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 12 egg muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 350
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 21 g
- Cholesterol
- 216 mg
- Sodium
- 633 mg
Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.
- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 12 egg muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 350
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 21 g
- Cholesterol
- 216 mg
- Sodium
- 633 mg
Ingredients
Base:
Sausage and Peppers Variation:
Bacon and Cheese Variation:
Buffalo Chicken Variation:
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Directions
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28m
Easy
CLASS
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
- Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
- To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.
Cook’s Note
For the Bacon and Cheese variation, reduce the salt in the base from 2 teaspoons to 1 teaspoon.
