Do you love make-ahead egg bites? These fluffy egg bites are loaded with roasted peppers, chives and goat cheese. All you need is an oven, a muffin tin and 30 minutes of your time.
In this recipe
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What are egg bites?
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adjustments
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Making the Egg Bites
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Refrigerate or freeze and reheat
Let’s face it, mornings are tough and the last thing I want to worry about before I walk out the door is cooking or putting together a nutritious breakfast. At least not true enough an achievement of actually putting on a pot of coffee and skipping the coffee run on the way to work?
Try these fluffy, veggie egg bites loaded with juicy roasted red peppers, fresh chives, and creamy goat cheese that you can bake on a Sunday night and enjoy all week long. Sure, they’re delicious, easy to make, and definitely Low carb, but that’s not even the best part. All you have to do is microwave an egg bite or two, reheat and devour while you’re running out the door on busy mornings. These reheat just as well out of the freezer as they do straight out of the fridge, so make a few dozen of these! You’ll thank yourself later.
Egg bites are popping up everywhere – as they should! Think of them as mini frittatas: fluffy, filled with healthy veggies, cheese, and any other toppings you have on hand. They’re as portable and delicious as they adapt to whatever fillings you have in your fridge.
An easy vegetarian egg bite recipe
These veggie egg bites are packed with simple ingredients that are easy to have on hand but absolutely luxurious to bite into on a busy weeknight.
- If you don’t already have some roasted peppers in your fridge, grab a jar at the store the next time you go shopping and they’ll keep in your fridge for a while. Roasted red peppers in a jar are an incredible time saver. Since they’re already roasted, most of the work is already done for you. Just give them a quick chop, and they’re ready to mix into your egg bites to add just a touch of sweetness and smokiness to the equation.
- Fresh Chives Take these egg bites to the next level and give them a delicate, onion-like flavor without giving you onion breath at 8am — your co-workers will thank you. Whether you pick up a bunch from your local grocery store or your garden, chives add a nice touch of color and freshness to these egg bites, and since they’re so tender to begin with, you don’t need to pre-cook them (resp any these ingredients)!
- My personal favorite ingredient in these egg bites is the addition of creamy chevre, which adds a subtle spiciness and creaminess without overpowering the other ingredients. Chèvre is just another word for goat’s cheese, although it’s usually the mild, unripened variety. While goat cheese might not be for everyone, I find that the subtlety of the chèvre perfectly matches the other fillers in this particular recipe, so you’ll still taste every single ingredient.
No water bath is required for these egg bites
Many egg bite recipes call for double boilers to gently cook the egg mixture, but I’ve found that low-temperature baking without a double boiler works just as well, making for a quick and hassle-free technique.
Baking these egg bites at 325°F ensures the outside edges aren’t hard when the interior fully sets, for a deliciously soft and fluffy interior and Outside.
Another crucial element of this recipe is the use of a regular or hand blender to combine the egg and cream mixture until completely smooth and fluffy, resulting in a creamier, fluffier egg bite. Of course, if you don’t have a blender available, don’t be afraid. Beat the egg mixture for 45 to 60 seconds until there are lots of bubbles and your results will be practically the same.
Substitutions and Variations
the beauty of egg bites is that they work with almost anything you have in your fridge.
- If you’re not a fan of goat’s cheese, feel free to substitute it with grated hot cheese Cheddar Cheese – the taste of sharp cheddar pairs perfectly with roasted red peppers and chives.
- Instead of roasted red peppers, you can substitute 3/4 cup of pre-cooked veggies of your choice. Here are just a few choices – you can get creative here!
- Fresh spinach or other hearty vegetables
- Finely diced and sautéed zucchini or squash
- Canned tomatoes, finely diced
Spoiler alert: As delicious as these egg bites are fresh out of the oven, they’re just as good after reheating in the microwave for the fastest grab-and-go breakfast you can ever dream of. We’ve included storage, freezing, and reheating tips in the recipe to give you plenty of options.
More Egg-cellent Egg Bite Recipes
- Instant Pot Egg Bites
- Ham, Cheddar and Green Chile Egg Bites
- Cheesy Hash Brown Egg Bites
- Broccoli Cheddar Egg Bites
Roasted Red Peppers, Chives and Chèvre Egg Bites
ingredients
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1 tablespoon butter
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9 Big Eggs
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1/4 Cup half and half
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1 teaspoon kosher saltdivided
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3/4 Cup finely chopped glass roasted peppers (from the glass)
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2 tablespoon plus 1 teaspoon freshly chopped chives
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3 ounces chevre
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Ground black peppertaste
method
Making the Egg Bites
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Preheat oven to 325°F.
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Melt the butter:
In a small microwave-safe bowl, heat the butter until just melted, 15 to 20 seconds.
Conversely, you can melt the butter in a small saucepan until completely melted and just beginning to bubble, about 1 minute.
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Prepare the muffin pan:
Using a silicone or pastry brush, brush generously each cavity in a 12-cavity muffin or cupcake tin with the melted butter.
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Prepare egg mixture:
Place the eggs half and half and 3/4 teaspoon salt in a blender. Blend on high for 20 to 25 seconds until fully combined and fluffy.
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Prepare filling:
In a medium bowl, combine the roasted red peppers and chives. Season with 1/4 teaspoon salt.
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Fill the muffin cups:
Divide the pepper mixture among the 12 buttered cavities of your muffin pan. Crumble about 1 teaspoon of chèvre into each well, then carefully fill each well 3/4 full with the egg mixture.
Use a butter knife to swirl and combine the ingredients in each well. Finish off by adding ground black pepper to each egg bite.
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Bake the Egg Bites:
Place the muffin pan in your preheated oven and bake for 18 to 20 minutes or until slightly puffed and completely set. Be sure to rotate the muffin pan halfway through baking. You can test doneness by gently pricking the center of the egg bites – perfectly cooked egg bites will feel soft but springy.
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Serving or storing egg bites:
When cooked, remove the egg bites from the oven. Immediately run a butter knife around the edge of each indentation to loosen any stuck parts. Allow the egg bites to cool for at least 5 minutes, then carefully transfer to a plate. Serve hot or allow to cool to room temperature and store.
Refrigerate or freeze and reheat
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Storage and reheating:
To store these egg bites in the fridge, allow to cool to room temperature. Once cool, place the Egg Bites in a large plastic bag and store for 4 to 5 days.
To reheat, place an egg bite or two on a plate, cover loosely with a damp paper towel, and microwave for 30 to 45 seconds, or until just warmed through.
For freezing egg bitesPlace the cooled egg bites on a large plate or medium-sized baking sheet in the freezer, covered with plastic wrap, for 1 hour. Freezing them for an hour allows the outsides to set completely and prevent them from sticking together. After an hour, place the egg bites in a large plastic bag and freeze for up to two months.
To warm up, Place one or two frozen egg bites on a plate and reheat for 1:30 to 2 minutes, or until completely thawed and warmed through. To reheat in a toaster, place the egg bites directly on the rack and toast for 6 to 8 minutes. To heat a large batch in a conventional oven, preheat the oven to 325°F and bake for 10-12 minutes. To reheat, place a pan on the stovetop with a tight-fitting lid over medium-low heat, evenly distribute egg bites in pan, then add 2 tablespoons of water to the pan to gently steam the egg bites. Cover with a lid and cook for 6-8 minutes.
| nutritional information (per serving) | |
|---|---|
| 772 | calories |
| 48g | Fat |
| 50g | carbohydrates |
| 35g | protein |
