Egg Muffin Bites

Rachel

These egg muffin bites are the perfect snack to have on hand for hungry kids after school. They are also great for picnics, parties and lunchboxes. They are quick and easy to make and can be enjoyed hot or cold.

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Prep Time 10

Cook Time 20

Total Time 30

Course Snack

Cuisine Family Friendly

Servings

Calories 73 kcal

Equipment

Measuring Cups or measuring jug
Jug or bowl to whisk eggs
Cutting Board
Sharp Knife
Muffin baking pan
Silicone muffin baking cups (optional)

Ingredients

Instructions

Preheat your oven to 180 °C / 350°F.
Chop up the ham, onions and tomatoes (or alternative meat and vegetable ingredients) into small pieces.
Grate (shred) your cheese.
Whisk your eggs together in a measuring jug or bowl.
Add the milk, salt, pepper and paprika (if using) to the eggs and combine well.
Fill each muffin section with a layer of ham, tomato and onion (or alternative ingredient combinations).
Pour in the egg mixture.
Add some grated cheese to each muffin. Push the cheese down into the mixture slightly.
Bake in the oven for 20 minutes.
When you first take them out of the oven they will look quite puffy, but they shrink down slightly as they cool.

Notes

These egg muffin bites taste great when eaten hot or cold.

Enjoy with a salad or coleslaw for lunch, or eat them on their own as a snack.

If you are not planning on eating them straight away, allow to cool and store them in an air tight container in the fridge for up to 3 days.

They can also be frozen for up to 3 months. Allow them to thaw thoroughly before reheating.

Egg muffin bites can be reheated in the oven or microwave.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword 30 Minute Meal, gluten free, kid friendly