Back to School Egg Bites
Mini egg bites are a deliciously convenient snack or breakfast option, packed with protein and veggies, that make them perfect for busy back-to-school mornings—because they’re easy to prep in advance, fit neatly into lunchboxes, and give kids (and parents) a nutritious boost to kick start the day.Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Equipment
- Muffin tin, or silicone muffin cups | containers
- Bowl + cutting board
- Whisk
- Baking sheet with parchment (if you are using smaller silicone trays)
Ingredients
- 8 large eggs
- ¼ cup milk (or any dairy-free alternative)
- ½ cup shredded cheese (cheddar, mozzarella, or your favourite)
- ½ cup crumbled cooked sausage (you can use breakfast sausage or any cooked sausage you prefer)
- ½ cup mixed veggies (like bell peppers, spinach or mushrooms), finely choppes
- salt and pepper to taste
- ¼ tsp. garlic powder or herbs like chives of parsley
Instructions
- Preheat your oven to 350°F.
- Grease a muffin tin and or your silicone liners.
PAN FRY THE PROTEIN + VEGGIES - When you pan fry the veggies ahead of time, it will intensify the flavours even more.
- In a large frying pan, add your diced veggies with a little butter or oil (about 1 tablespoon) and cook over medium heat until the veggies are a little bit caramelized and “jammy.”
- You can now add in the chopped protein, to warm it up too.
- Optional add in - a splash of Worcestershire sauce
- Take off the heat and set aside.
LET’S PREP THE EGGS
- In a large portable Pyrex, whisk together the eggs and milk until well combined.
- OPTION: Stir in the shredded cheese, crumbled cooked sausage, chopped shallot, and any other veggies you’re using directly into the Pyrex, OR you can just have the eggs “pourable”, and put your mix-ins/fillings in on their own.
- Season with salt, pepper, and optional garlic powder or herbs.
LET’S BUILD THE CUPS
- Add your mix-ins to the muffin tins, then gently pour the egg mixture into the mini muffin cups, filling each about ¾ full.
- Place the muffin tin in the pre-heated oven and bake for about 15-20 minutes, or until the egg bites are puffed up and a toothpick inserted into the center comes out clean.
- Let the egg bites cool in the tin for a few minutes before removing them.
- Serve warm or store in an airtight container in the fridge for up to a week. They can also be frozen for longer storage.
Notes
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
