Vegetarian egg bites with cheddar and bell pepper

Vegetarian egg bites with cheddar and bell pepper

These soft and creamy vegetarian egg bites are what you might expect if scrambled eggs and a soufflé were to meet and mingle. They lend themselves beautifully to countless other fillings, which means you won't get bored! The prep is super easy and quick, and the 1-hour cooking time is essential for a soft, custardy finish. These are great to make ahead for on-the-go keto breakfasts!

Vegetarian egg bites with cheddar and bell pepper

These soft and creamy vegetarian egg bites are what you might expect if scrambled eggs and a soufflé were to meet and mingle. They lend themselves beautifully to countless other fillings, which means you won't get bored! The prep is super easy and quick, and the 1-hour cooking time is essential for a soft, custardy finish. These are great to make ahead for on-the-go keto breakfasts!
USMetric
6 servingservings

Ingredients

  • 16 16 large egglarge eggs
  • 1½ cups 350 ml whole milk
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 5 oz. (1¼ cups) 140 g (290 ml) cheddar cheese, shredded
  • 2 oz. (6 tbsp) 55 g (85 ml) red bell pepper, finely dicedred bell peppers, finely diced
  • 2 oz. (6 tbsp) 55 g (85 ml) green bell pepper, finely dicedgreen bell peppers, finely diced
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 300°F (150°C) and line a 13" × 9" (33 x 23 cm) baking dish with parchment paper — the paper should come up the sides of the dish. Place the dish in a deep roasting tin (large enough to comfortably fit the dish you're using for the egg bites). Add hot tap water (not boiling) to the roasting tin until it reaches about 1-inch (2.5 cm) up the outer sides of the baking dish.
  2. Crack the eggs into a large bowl and add the whole milk, salt, and pepper. Mix with an immersion blender until smooth. If using a hand whisk, pour the egg mixture through a sieve after whisking to remove any remaining lumps or egg shells.
  3. Pour the egg mixture into the baking dish lined with parchment paper. Sprinkle with the bell pepper and shredded cheddar cheese. Cover tightly with aluminum foil and bake for 1 hour.
  4. Let the egg bites cool slightly, then lift them out of the dish by holding the sides of the parchment paper. Cut into 24 squares (if making 6 servings), which is 4 egg bites per serving.

Tips

Bake them in a muffin tin for individual servings. Brush muffin tin cups with a little bit of melted butter and proceed with the recipe. Bake for 35-40 minutes.

Storage

These egg bites stay fresh for up to 5 days in the fridge in an air-tight container.

Reheating

These are great cold, but if you prefer a warm breakfast, reheat in the microwave for 30 seconds.

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