breakfast bites

By Pat Morris
from Augusta, GA

FOOD FOR THOUGHT! As I made these Breakfast Bites; I thought they would make a nutritious, quick and delicious breakfast for school children (and we grown folks too). You can buy egg bites in the freezer section; but it is very quick and less expensive to make your own. And you don’t have preservatives & can control the ingredients. Children (and all of us—the truth be known) need a good breakfast. Most teachers will tell you they can tell which students had breakfast and which ones didn’t. Without a good nutritious breakfast & good night's sleep; they give out of steam before lunchtime.

serves 12 with one muffin each; You can use mini muffin tins; then one serving would be 2 muffins.
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For breakfast bites

  • 7 lg
    eggs or you can use egg beaters
  • 1/2 tsp
    kosher salt
  • 1/4 c
    milk
  • 1 1/2 c
    shredded monterey jack & cheddar cheese, divided
  • 6 slice
    cooked oscar mayer turkey bacon; ( or any brand) and torn into bite size pieces; or 3/4 cup real cooked bacon bits
  • **note: sometimes i use cooked and torn ham or turkey in place of the bacon
  • OPTIONAL FOR VEGETARIAN OR ADDITIONS: CAN ADD IN PLACE OF THE MEAT; OR IN ADDITION TO THE MEAT.
  • 1 lg
    sweet yellow or vidalia onion, chopped
  • 3/4 c
    red bell and green bell pepper (or yellow or orange); cut in small strips; and each strip cut in halves or thirds
  • 1 Tbsp
    olive or vegetable oil.

How To Make breakfast bites

  • When taking the picture; I cut off some of the muffins.  This recipe makes 12 full size muffins; or 24 mini muffins.
    1
    1. Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside. OR Can use regular muffin tins; just cook longer. NOTE: They work best when putting the batter directly in the muffin tins. The muffin papers seem to stick to the batter and break apart when you try to get them out of the papers.
  • 2
    2. In a large bowl, whisk together the eggs until smooth. Add the salt, milk, 1 cup cheese and Bacon (or bacon bits or ham, etc) and mix until well combined.
  • 3
    Optional addition of bell peppers and onions: Saute onions and peppers in the olive oil, to make them softer. You can cook them ahead of time and add them to the batter with the meat and cheese---or leave out the meat if you want them to be vegetarian.
  • 4
    3. Spoon the mixture into the regular-sized or mini muffin cups, filling each one 2/3 full. Sprinkle remaining 1/2 cup cheese evenly over filled muffin cups.
  • Breakfast Bites in large muffin tin
    5
    4. Bake for 23-25 minutes or until the tops and edges start to turn golden. Let set in pan 5 minutes before gently lifting each one out with a table knife.
  • Breakfast Bites with a serving of Strawberries
    6
    Enjoy!!
  • I keep the extras in a container; with parchment paper between the layers so they won't sweat or stick together.
    7
    NOTE: Store in an airtight container in the refrigerator for up to 5 days. Reheat in a warm oven or in the microwave for 20-30 seconds. . You can put them in sandwich bags or wrap in plastic wrap, if desired.
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