Easy, Mini-Omelet Egg Bites
Author: 
Recipe type: Breakfast
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Easy, delicious, and healthy, these egg bites are perfectly baked so they're not dry, just full of flavor!
Ingredients
  • 12 eggs
  • 4 bacon slices
  • 1 cup of kale, torn up into small pieces
  • 2 Tbsp. milk or milk substitute
  • Salt and pepper to taste
Instructions
  1. Prepare a 12-cup muffin tin by wiping the cups with butter or oil.
  2. Place bacon slices on a sheet pan and place the sheet pan in the oven. Turn the oven on to 350° and cook until the bacon is crispy or nearly crispy. I dab the extra fat off when it’s finished, but that’s completely optional.
  3. Do not turn the oven off when the bacon is finished.
  4. Heat butter or oil up in a pan and once hot add the kale. Sautee until kale has softened.
  5. While the bacon is cooking, crack the eggs into a bowl, add the milk or milk substitute and salt and pepper to taste (add less salt if you’re using a salty meat) and whisk until the eggs are light and frothy. Pour the eggs into a pourable vessel, like a large measuring cup.
  6. Once the bacon is done, crumble or cut (I use kitchen shears) the bacon. Spoon the bacon and the kale into the prepared muffin cups. Pour the eggs on top, being careful to only fill the muffin cups ¾ of the way.
  7. Take a roasting pan and about two inches of water. Place the muffin tin on top of the roasting pan (or in, if it’s a large roasting pan) and transfer all carefully to the oven.
  8. Cook for 25 to 35 minutes, depending on your oven. The egg bites are done when the top is fluffy and looks solidified.
  9. Take the pans out even more carefully and let cool before removing the egg bites from the muffin tin. I usually run a spoon around the outside and bottom of the egg bites and they come out easily!
  10. Enjoy!
Recipe by Flurries of Flour at https://flurriesofflour.com/2018/08/easy-mini-omelette-egg-bites/