Preparation Instructions

• Preheat your oven to 350°F (175°C).
• Generously spray a muffin tin with non-stick cooking spray to prevent the egg bites from sticking.
• Chop up any vegetables you plan on using and pre-cook bacon (if using) and chop that into pieces as well.
• In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper until the yolks and whites are fully combined and the mixture is a bit frothy.
• Place a handful of the chopped veggies, meat, and a bit of cheese into each cavity of the muffin tin.
• Carefully pour or spoon the egg mixture into the muffin tin, filling each cup about ¾ of the way full.
• Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
• Bake in the preheated oven for about 12-18 minutes, or until the egg bites are set in the middle and slightly golden on top.
• Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
• Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.