FOOD FOR THOUGHT! As I made these Breakfast Bites; I thought they would make a nutritious, quick and delicious breakfast for school children (and we grown folks too). You can buy egg bites in the freezer section; but it is very quick and less expensive to make your own. And you don't have preservatives & can control the ingredients. Children (and all of us-the truth be known) need a good breakfast. Most teachers will tell you they can tell which students had breakfast and which ones didn't. Without a good nutritious breakfast & good night's sleep; they give out of steam before lunchtime.
Provided by Pat Morris @AugustaPat
Categories Eggs
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside. OR Can use regular muffin tins; just cook longer. NOTE: They work best when putting the batter directly in the muffin tins. The muffin papers seem to stick to the batter and break apart when you try to get them out of the papers.
- 2. In a large bowl, whisk together the eggs until smooth. Add the salt, milk, 1 cup cheese and Bacon (or bacon bits or ham, etc) and mix until well combined.
- Optional addition of bell peppers and onions: Saute onions and peppers in the olive oil, to make them softer. You can cook them ahead of time and add them to the batter with the meat and cheese---or leave out the meat if you want them to be vegetarian.
- 3. Spoon the mixture into the regular-sized or mini muffin cups, filling each one 2/3 full. Sprinkle remaining 1/2 cup cheese evenly over filled muffin cups.
- 4. Bake for 23-25 minutes or until the tops and edges start to turn golden. Let set in pan 5 minutes before gently lifting each one out with a table knife.
- Enjoy!!
- NOTE: Store in an airtight container in the refrigerator for up to 5 days. Reheat in a warm oven or in the microwave for 20-30 seconds. . You can put them in sandwich bags or wrap in plastic wrap, if desired.
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