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!
Ingredients
- Large eggs16 piece
- whole milk360 ml
- Salt1 tsp
- Ground Black Pepper½ tsp
Instructions
4 steps- 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.
150°C
- 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.
60 min
150°C
- 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.
Nutrition
1 serving ≈ 317 g
Nutrition values are estimates. - means data is unavailable.
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