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Egg bite English muffin sandwiches on a wooden cutting board.
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Egg Bites

Course Breakfast
Cuisine American
Keyword Almond Milk, Cheddar Cheese, Cheese, Dry Milk, Eggs, English Muffin, Milk
Dietary Need Vegetarian
Cooking Method Oven
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 259kcal
Author Recipe from: Maine EFNEP

Equipment

  • Oven
  • Medium Bowl
  • 9x13-inch Baking Dish Or Muffin Tins
  • Baking Sheet Or Toaster

Ingredients

  • 6 Eggs Beaten
  • ⅓ cup Milk Low-fat
  • ¾ cup Cheddar Cheese Shredded
  • ⅛ teaspoon Salt
  • ¼ teaspoon Ground Black Pepper
  • 6 English Muffins
  • Cooking Spray
  • ¾ cup Vegetables Optional; diced (onion, pepper, broccoli, spinach, mushroom)

Instructions

  • Preheat the oven to 350°F.
  • In a medium bowl, combine beaten eggs, milk, pepper, salt, and cheese.
  • Mix in diced vegetables, if using.
  • Pour mixture into a lightly greased 9x13-inch baking dish or into 6 muffin tins.
  • Bake for 15 to 20 minutes until cooked through.
  • Remove from the oven and cut egg mixture into 6 even squares.
  • Toast the English muffins in a toaster or on a baking sheet for 8 to 10 minutes.
  • Place one egg bite onto an English muffin.

Video

Notes

  • If freezing the egg bites: wrap each egg bite in parchment paper, place them in a freezer-grade container or freezer bag, and label it with the date frozen and the name of the food.
  • Reheating: unwrap the frozen egg bite, place the egg bite on a microwave-safe plate with a paper towel under it to catch the excess liquid, and reheat for about 1 minute. Place egg bite on a toasted English muffin.

Nutrition

Calories: 259kcal | Carbohydrates: 27g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 469mg | Potassium: 172mg | Fiber: 2g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg