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Ingredient
Egg Bites
Introduce
Chef :
Chris GanEgg Bites
I’m a fan of Starbucks’ sous vide egg bites, and I wanted to make something that was easy to grab and go in the morning. These egg bites are not as soft as the Starbucks version since they’re baked, but they’re still pretty tasty (and a helluva lot cheaper!)
Ingredient
Food ration :
Makes 12 to 14 servingsCooking time :
~40 minutes (20 min bake time for egg bites)
3 Tablespoons
milk
1/4 cup
diced sweet onion
1/2 cup
shredded mozzarella cheese
1/8 teaspoon
salt
Pinch
black pepper
1/2 teaspoon
thyme
1/2 teaspoon
garlic powder
1/2 cup
shredded cheddar cheese
Cooking instructions
* Step 1
I made both flavors of egg bites at the same time. Start by cooking the bacon according to the package’s directions. Save some of the bacon grease, if desired, for frying the veggies as described below. Drain bacon on a paper towel. Cool, then crumble or cut into small pieces.
* Step 2
In a small amount of butter or oil (or reserved bacon fat), fry the mushrooms until they are browned and their liquid has evaporated. Cool and cut them into small pieces (~0.2 inches wide)
* Step 3
Sauté the onion in a small amount of butter or oil (or reserved bacon fat) until softened. Set aside to cool.
* Step 4
Peel and slice the potato into 1/2 inch pieces and boil until they can be pierced with a fork (-5 minutes). Cool, then cut them into smaller pieces (~0.2 inches wide)
* Step 5
Use a separate bowl for each set of egg bites. Whisk the eggs and milk well. To each, add garlic powder and pepper. To the bowl designated for the mushroom egg bites, add salt and thyme.
* Step 6
If using metal muffin tins, spray each tin with cooking spray.
I recommend using silicone muffin trays. The egg bites will be much easier to remove, and clean up will be much faster. You can spray the silicone with cooking spray if you choose, but it’s not a requirement,
* Step 7
🍄 For the mushroom egg bites, fill each of 6 tins about halfway with the egg mixture. To each tin, add mushrooms, onion, and shredded mozzarella.
* Step 8
Bake at 350°F for about 20 minutes, or until the middle are no longer wiggly. Cool completely.
* Step 9
Run a knife or offset spatula around each bite and remove from the tin. If you are using a silicone tray, they will pop right out without having to loosen them.
* Step 10
They will keep refrigerated for 4 days. Or, you can freeze them for up to 2 months. Reheat in the microwave.
* Step 11
Tips:
👉🏻 There is a lot of room for experimentation. You can add:
🔸 Cooked, well-drained spinach
🔸 Crumbled feta cheese
🔸 Sautéed, chopped bell pepper
🔸 Well-drained, chopped, sun-dried tomatoes
🔸 Cooked and crumbled sausage
🔸 Lightly steamed broccoli florets
🔸 Your melty cheese of choice
…and lots more. Try some combos!
Note: if there is a photo you can click to enlarge it
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1. Start Small
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3. Focus on Adding—Not Subtracting
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5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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