Egg Bites
Baked egg cups with cream cheese, protein, and vegetables. Firm, portable portions baked in a muffin tin until set.
Ingredients
Method
Preheat oven to 350°F. Grease a 12-cup muffin tin with butter.
Cook and dice the protein; finely chop the vegetable and fresh herb.
Crack eggs into a bowl and whisk until uniform. Add softened cream cheese, heavy cream, salt, and black pepper; whisk until smooth.
Fold in the cooked protein, vegetable, and shredded cheese. Divide evenly among the prepared muffin cups, filling each three-quarters full.
Bake for 22–25 minutes until the centers are set and lightly golden on top. A toothpick inserted in the center should come out clean.
Cool in the tin for 2 minutes, then run a knife around each bite and turn out onto a plate. Sprinkle with fresh herb and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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