Ham and Cheese Egg Bites
12 lg. eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. garlic powder or 1 clove garlic, minced
3/4 cup shredded cheddar, Swiss or jalapeño cheese or mix of these cheeses, divided
8 oz. cubed ham
2 green onions, sliced thinly
Preheat oven to 350. Heavily spray 18 muffin tins (or 12 muffin tins and 3 or 4 custard cups) with cooking spray or use butter to coat muffin tins. In a large bowl, whisk eggs, milk and seasonings. Stir in 1/2 cup shredded cheese, ham and green onions. Fill muffin tins or custard cups with egg mixture. Top with remaining 1/4 cup cheese. Bake at 350 degrees for 20-25 minutes. Remove from oven, let cool slightly then use a table knife to remove egg bites from muffin tins. Eat or refrigerate for up to 4 days. May freeze in zip lock bags. 1 or 2 per person.
Veggie Egg Bites
12 lg. eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. garlic powder or 1-2 garlic cloves, minced
3/4 cup shredded cheddar, Swiss or jalapeño cheese, divided (or mix of cheeses)
1-2 Tbsp. butter or olive oil
1/2 cup onion, finely diced
6-8 mushrooms, sliced
1/2 cup broccoli flowerets
1-2 tsp. fresh parsley or 1 tsp dried basil. (Optional)
Preheat oven to 350 degrees. Heavily spray 18 muffin tins or 12 muffin tins and 3 or 4 custard cups. Or use melted butter to coat muffin tins and custard cups. In a large bowl, whisk eggs, milk, salt and garlic powder. Melt 1-2 Tbsp. butter or olive oil in a skillet. Add onions and sauté for 3 to 4 minutes. Add sliced mushrooms and garlic and cook another 2 to 3 minutes. Add cooked vegetables and 1/2 cup cheese to egg mixture and mix well. Fill muffin tins with egg mixture and top with remaining 1/4 cup cheese. Bake at 350 degrees for 20-25 minutes. Let cool slightly then remove egg bites from muffin tins with a table knife. Eat or let cool and refrigerate for up to 4 days or place in freezer container and freeze for 2 to 3 weeks. 1 or 2 egg bites per person.