These quick, healthy treats are easy to make for breakfast or a snack — and even easier to eat
By Rosemarie Aquilina
Photography by Derrick Martinez
Because I work through most of my lunches, I’ve always looked for healthy grab-and go-foods. These egg bites fit the bill — and also double as “carryover” snacks for my busy children to eat between meals.
On the weekend, my family loves these eggs for breakfast, sliced on toasted, buttered English muffins with a layer of avocado and hollandaise sauce over the top. These egg bites can be as healthy or as decadent as you like — use egg whites only and load them with veggies, or go for whole eggs and top with bacon. (My favorite is all egg whites with red pepper and spinach.)
You can play around with the cheese, too. I always use cottage cheese, but I switch up the other kinds. (A word about the cheese: Don’t use too much, as it weighs down the egg bite and changes its texture.) Once you make these, you will find your favorite combinations. A good rule of thumb is to think about what you like in your omelet or quiche and go from there.
Faux-Starbucks Egg Bites
Makes 14 silicon cups
8 large eggs (whole or whites-only), cracked
NOTE: For fluffier bites, use half whole eggs
and half egg whites
¼ cup freshly grated Monterey Jack or Gruyere cheese
2 tablespoons freshly grated Parmesan or Romano cheese
¼ cup whole-milk cottage cheese
½ teaspoon salt or salt substitute
¼ cup fresh spinach leaves
For extra flavor, add 1 teaspoon of herbs (like dill)
¼ teaspoon pepper
1 tablespoon butter (for sauteeing any fresh ingredients)
Lightly spray a small muffin tin or egg-bite silicon molds (which can be purchased on Amazon) with cooking spray.
In blender (or a food processor, or with an immersion blender):
Pour eggs in, add cheeses, then blend well. Add salt and pepper, spinach leaves, dill and any other seasonings as desired. Blend again for one minute.
Pour mixture into egg molds, filling each ¾ of the way, or less depending on the amount of toppings you’re adding. Drop in toppings (ideas below) and pour any leftover egg mixture on top.
Topping ideas: crumbled bacon or turkey bacon, red pepper, chives, diced mushrooms — get creative! Any toppings should be diced to pea-size.
Place about an inch of water in 9-by-13-inch baking pan. Place mold or muffin tin on top of water and cover pan with foil. Bake on middle rack at 3250 F for about 15 minutes (time depends on size of mold and your oven). Eggs will have risen and be firm — centers should not jiggle. If they do, bake a few more minutes until center is fully cooked. Remove from oven and carefully turn over onto plate. Serve warm.
For leftovers: Freeze egg bites and reheat in microwave in 30-second increments, or thaw in refrigerator overnight and bake in toaster oven until warmed and slightly toasted on top. The egg bites keep in the freezer for about two months and in the refrigerator for two to three days.
Have a cooking question for Judge Aquilina? Leave it in the comments below!
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