Use any half-pint oven-safe vessel to make these individual coffee shop-style egg bites. For a fluffier texture, add 1 tablespoon water to the egg mixture before baking.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

total:
1 hr
prep:
15 mins
Servings:
6
Yield:
6 egg bites
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Coat six half-pint jars with nonstick cooking spray. Place jars in a 13x9x2-inch baking pan.

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  • In a large bowl whisk together eggs, bacon, spinach, bell peppers, cheese, salt, and pepper. Divide among prepared jars. Place pan with jars on oven rack. Add warm water to pan to come halfway up sides of jars. Bake for 35 minutes or until eggs are set.

  • Cool slightly. Remove from jars. Top with creme fraiche, chives, and/or hot sauce, if desired.

To Store:

*Once cooled, you can cover and keep in the refrigerator for up to 3 days.

Reheating

To reheat, remove lid from jar and microwave on 100% power in 30 second increments for 1 to 1 1/2 minutes until heated through. Allow to stand 1 minute to distribute heat.

Monte Cristo Egg Bites

Preheat oven and prepare jars as directed in step 1. Cut enough day-old French bread or baguette into 3/4-inch cubes to make 1 1/2 cups. In a large skillet melt 1 tablespoon butter. Add bread cubes and cook over medium heat 5 minutes or until toasted, tossing frequently; remove from skillet. Divide croutons among prepared jars.

Continue as directed in step 2 except substitute 1/2 cup chopped sliced deli ham and/or turkey for the bacon, omit the spinach and roasted pepper, and use the Gruyere cheese option. Bake as directed. Top each immediately with a 1/2-teaspoon dollop raspberry or cherry jam. Cool slightly. Omit the optional toppings and, if desired, sprinkle with chopped fresh basil.

Andouille Mushroom Bites

Preheat oven and prepare jars as directed in step 1. Melt 1 tablespoon butter in a medium skillet. Cook 2 cups chopped mushrooms in the hot butter for 8 minutes or until tender. Quarter lengthwise one 3-oz. all-natural, smoked (fully-cooked) andouille sausage link (Wellshire brand from Whole Foods) and thinly slice. Add sausage and 1/4 teaspoon paprika to the skillet; toss to mix. Remove from heat.

Continue as directed in step 2 except substitute the sausage-mushroom mixture for the bacon, spinach, and roasted pepper and substitute 1/2 cup shredded Manchego cheese for the cheddar. Stir in 1/4 cup chopped green onion. Bake as directed. Cool slightly. Omit the optional toppings and, if desired, sprinkle with additional paprika.

Nutrition Facts

164 calories; fat 12g; cholesterol 262mg; saturated fat 5g; carbohydrates 2g; mono fat 3g; poly fat 2g; sugars 1g; protein 13g; vitamin a 965IU; vitamin c 10.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 34.7mcg; vitamin b12 0.7mcg; sodium 489mg; potassium 119mg; calcium 99mg; iron 1.4mg.
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