Your future self will thank you for making a batch of these cheesy, savory egg bites — it’s the quickest, most delicious way to streamline a busy morning.
I have a hard time finding the energy or drive to cook a daily breakfast that makes me feel good later in the day — and I know I’m not the only one. Yes, there are those rare days when I actually feel like making a smoothie or messing up a pan for scrambled eggs, but those moments are rare.
That’s where Egg Bites come in: a 100% ready-to-eat breakfast that you can reheat in the microwave and devour while you do just about anything. These canned ham, cheddar cheese, and diced green chiles egg bites are anything but ordinary. So if you want to fight your breakfast fatigue, start here!
A 30-minute grab-and-go breakfast
Egg Bites are super easy to make in just 30 minutes and most of the time is spent waiting for them to finish baking. This means that when you’re done cooking, your kitchen will be completely tidy just in time for eating or storing – which I think is a huge win.
How to make egg bites
To make ham, cheddar, and green chili egg bites, you’ll need to quickly stir-fry some pre-cooked ham cubes and scallions. These egg bites are particularly goes well with leftover holiday ham, making it an excellent post-holiday breakfast that you can prepare in advance. Let’s be honest: No one wants to cook after entertaining a crowd!
However, these egg bites will be just as tasty with deli ham or whatever you can find at your grocery store. Spring onions are the perfect complement to salty ham as they are much milder than regular onions. Also, they cook much faster.
The sautéed filling is then tossed with cheddar cheese and diced green chiles; the latter of the two becomes the true hero of this dish. The chilies add a gentle sweetness and just a hint of smoke without causing any extra work on your part.
To make the fluffiest egg bites possible, I find that blending the eggs with a little half and half in a blender until fluffy results in egg bites that have a noticeably lighter texture than egg bites that are whisked by hand. That said, if you don’t have access to a blender, don’t worry! Simply whisk the egg mixture by hand for 30 to 60 seconds – the longer you beat, the fluffy they will become.
After filling each muffin pan, bake the egg bites at 325°F until just set. I’ve found that baking egg bites at a lower temperature results in the outsides still being soft and fluffy when the inside is fully cooked.
Substitutions and Variations
Egg Bites are endlessly customizable. Seriously, you can make these with just about anything you have in your fridge!
- Feel free to use crumbled, sautéed fresh Mexican chorizo instead of diced ham. To add even more spice, substitute Pepper Jack for the cheddar cheese.
- Cheddar adds a delightful spiciness to these egg bites, but crumbled cotija cheese or even queso fresco would add a satisfying creaminess to the end product.
- If you’re not a fan of diced green chiles or can’t find them, you can substitute a seeded and diced poblano pepper. Fry the diced peppers with the diced ham and continue cooking until tender. If poblanos are too spicy for you, a red or green bell pepper works just as well.
Storage and reheating instructions
For cooling and warming up: Place the refrigerated egg bites in a gallon ziplock bag and refrigerate for 4 to 5 days. To reheat, place an egg bite or two on a plate and microwave for 30 to 45 seconds, or until just warmed through.
Freeze: Place the cooled egg bites on a large plate or sheet pan in the freezer for 1 hour. Then transfer them to a ziplock bag. The Egg Bites will keep in the freezer for about 2 months.
Frozen reheat: Place a few on a plate and microwave for 1 1/2 to 2 minutes or until completely thawed and warmed through.
To reheat in a toaster: Place Egg Bites directly on the grid and toast for 6 to 8 minutes.
For heating a large batch in a conventional oven: Preheat the oven to 325°F and bake for 10 to 12 minutes.
To warm up on the stove: Place a skillet with a tight-fitting lid over medium-low heat, distribute the egg bites evenly in the pan, then add 2 tablespoons of water to the pan to gently steam the egg bites. Cover with a lid and cook for 6 to 8 minutes.
More Egg-cellent Egg Bite Recipes
- Instant Pot Egg Bites
- Cheesy Hash Brown Egg Bites
- Roasted Red Peppers and Chive Egg Bites
Ham, Cheddar and Green Chile Egg Bites
ingredients
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1 tablespoon unsalted butterdivided
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1 teaspoon olive oil
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1 1/2 cups finely diced,boiled ham
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2 spring onionsfinely chopped
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3/4 teaspoon kosher saltdivided
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1/2 Cup grated cheddar cheese
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1 (4–ounce) can mildly diced green chillies
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9 Big Eggs
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1/4 Cup half and half
special equipment
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12 cup muffin tin
method
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Preheat oven to 325°F.
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Grease the muffin tin:
Heat 1 tablespoon butter in a microwave-safe bowl or measuring cup until melted, about 15 to 20 seconds. Using a pastry brush or paper towel, generously brush each cavity in a 12-cavity muffin or cupcake tin with the melted butter.
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Cook stuffing:
In a large non-stick skillet over medium-high heat, add the olive oil. When the oil is hot, add the ham, scallions, and 1/4 teaspoon Kosher salt. Cook until ham is just beginning to brown around the edges, 4 to 5 minutes. Take it from the stove and let it cool off.
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Prepare egg mixture:
Using an immersion blender or regular blender, beat the eggs 1/2 and 1/2 and 1/2 teaspoon salt until fluffy and completely homogeneous, 20 to 25 seconds.
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Finish the filling:
In a medium bowl, mix together the sautéed ham, cheddar cheese, and diced green chiles mixture.
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Fill the muffin pan:
Divide the ham, chili, and cheese mixture evenly among the 12 wells of the muffin tin. Pour the egg mixture evenly into each filled well, being careful not to fill more than 3/4 full. Use the handle of a spoon or fork to gently swirl each well and combine the filling with the egg mixture.
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Bake the Egg Bites:
Bake the egg bites for 16 to 18 minutes, rotating the muffin tin halfway through to ensure they bake evenly. To test doneness, poke your finger in the center of an egg bite. It should be springy and firm, and the edges where the egg meets the muffin tin should be a pale golden brown. The egg bites will continue to build as they cool.
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Serving or storing egg bites:
Remove the cooked egg bites from the oven and run a butter knife around the rim of each indentation to loosen any stuck pieces. Let cool for 5 to 10 minutes, then transfer to a plate. Serve warm or allow to cool to room temperature and then freeze or refrigerate.
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| nutritional information (per serving) | |
|---|---|
| 233 | calories |
| 16g | Fat |
| 3g | carbohydrates |
| 20g | protein |
