Roasted Pepper Goat Cheese Egg Bites
Egg bites are a versatile, convenient & great high-protein option! The combinations are endless!
I do recommend that the veggies you add are roasted or sauteed; this just ensures better flavour.
I often use leftover veggies (a great way to clean out your fridge).
With your cheese options, I often do a melting cheese (goat cheese, fontina, cheddar, etc.) Again endless possibilities.
My mom often made a simple frittata for us growing up that consisted of eggs, minced garlic, parsley & Parmesan or Pecorino.
Using SiLLibake Baking Cups is fantastic because you don’t need to grease them & the cleanup is SUPER EASY! And you can make just a couple of egg bites at a time in your toaster oven or air fryer.
If you use your muffin pan without liners, ensure you grease them.
Enjoy!
xoxo
SiLLibake
Roasted Pepper Goat Cheese Egg Bites
The combinations are endless!
Ingredients:
1 egg per cup
Splash of Milk or cream
Salt & Pepper to taste
1-2 tbsp Veggies per cup
1-2 tsp Cheese per cup (use a melting cheese or Parmesan)
Directions:
I use a measuring cup to add these ingredients, give it a good whisk and pour into your cups (there is a fill line in our SiLLibake Baking Cups, I would recommend following that)
Bake at 350 degrees F for 12-15 min. Cool before storing them.
Note: I used roasted peppers, goat cheese & parsley in this recipe
How to Store Them:
Store Egg Bites in the fridge in an air-tight container for 3-4 days.
ALL IMAGES:
