Baked Egg Bites, Eggs, Breakfast

Save these delicious Baked Egg Bites for a quick on the go breakfast!

We just don’t have enough time in the morning. Breakfast is the most important meal of the day, but how often do you do it right? Aim to make these Baked Egg Bites the next time you have a spare moment and you can wake up to a healthy, delicious breakfast all week long! Filled with savory pancetta, rich in herbs and spices, and topped off with cheese, you just can’t go wrong.

Watch our video to see how they’re made and enjoy the newfound energy you’ll get every morning!

Yield: 24-30 egg bites

Savory Extracts

Rosemary Oil and Oregano Oil, oh my! Grab these savory herb extracts while they’re hot!

Ingredients

    • 1 tbsp butter (to coat muffin tin)
    • 1 4 oz package pancetta
    • 8 eggs
    • ¼ tsp paprika
    • ¼ tsp pepper
    • ⅛ tsp Amoretti® Rosemary Oil Extract O.S.
    • ⅛ tsp Amoretti® Oregano Oil Extract O.S.
    • 2 scallions, finely diced (all of it, including green stem)
    • ¼ cup red bell pepper, finely diced
    • 3 tbsp grated parmesan
    • 3-4 tbsp four cheese blend
    • 10-12 fresh cilantro leaves
    • Mini muffin tin with 24 individual muffin compartments

Directions

    1. Using a soft brush or a paper towel, clean the mushrooms.
    2. Remove the stems and dice finely, then set them aside.
    3. Sauté pancetta until crisp, remove from pan, and drain on a paper towel.
    4. Remove some excess oil from the pan with a paper towel, leaving oil to sauté the other ingredients.
    5. Coat the inside of the mini muffin tin compartments thoroughly with butter.
    6. Fry the pancetta and drain on a paper towel.
    7. Whisk the eggs, paprika, pepper, Rosemary Oil Extract, and Oregano Oil Extract until fully blended.
    8. Drop one-fourth teaspoon each of pancetta, scallion, and red bell pepper into each muffin compartment.
    9. Pour in the egg mixture, filling three-fourths of each compartment.
    10. Top each with one-fourth teaspoon of parmesan and some of the four-cheese blend.
    11. Tear apart each cilantro leaf and drop onto the egg mixture.
    12. Bake in a 350°F oven for 10 minutes.
    13. Using a small spatula, remove egg bites.
    14. If not eating immediately, wrap in an air tight container and chill.
        • Egg bites puff up in the oven and deflate once removed from the oven.
        • These are great for a grab ‘n’ go snack and to pack for a school lunch.
        • They can be warmed quickly in the microwave or eaten cold.
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