Delicious Egg Bites Recipe (Tiny Quiches!): How To Make Fast, Easy, Cheap and Fully Customizable Breakfast for Picky Eaters! + Michigan Sourced Ingredients and Produce
Delicious Egg Bites (Tiny Quiches!): Fast, Easy, Cheap and Fully Customizable Breakfast for Picky Eaters! | By Sherry Trautman | Travel-Mi.com
I love to make these mini quiches for breakfast when I have an abundance of produce from my Michigan garden. I always have lots of tomatoes, spinach and green onions and finding new ways to sneak healthy veges into meals is a passion of mine!
These tiny personalized breakfasts are basically mini quiches or omelets that are quick, affordable and easy to make!
- Plus, they are customizable so even your pickiest eater is happy!
Let's Make Egg Bites For Breakfast (or Dinner)!
What I love about these egg bites is that you can make extra on Sunday morning and store them in a container so they are ready to go on busy Monday and Tuesday mornings.
The great thing about these Egg Bites is that you have complete control to design your breakfast with whatever ingredients you fancy (or are leftover from last night's dinner). I like to add a ton of vegetables and Chris just wants cheese and meat.
Just know that certain ingredients must be sautéed, roasted, grilled or cooked first.
Ingredient ideas with no precooking:
- Spinach, diced
- Green Onions, diced
- Tomatoes, diced
- Avocado, diced
- Mushrooms, diced
Ingredient ideas with precooking needed (sauté, steam, roasted, grill, pan fry):
- Sweet onion, diced
- Zucchini, diced
- Red Pepper, diced
- Asparagus, diced (check out these Michigan U-pick asparagus farms!)
- Potatoes, diced or hash browns
- Butternut Squash, diced
- Broccoli, broken into tiny florets
- Cream cheese
- Chèvre (goat cheese)
Depending on how many egg bites you wish to make and how much you fill your muffin tins with vegetables and meat determines how much milk and eggs you will need.
7 eggs with 1/4 cup milk filled 9 of my muffin cavities. You can always whisk up a couple more eggs and add a couple additional tablespoons of milk if you are feeding a larger group.
- 1/2 cup diced vegetables of your choice (see my suggestions above).
- Precooked meat: I like to buy the tiny diced ham pieces or you can add cooked and crumbled bacon. Prosciutto, country ham or breakfast sausage is great too.
- 1/4 cup cheese. I generally use a cheddar/jack combo but feta is freakin' awesome with tomatoes and spinach.
Note: You can also use egg whites instead of whole eggs.
4 large eggs equal 1 cup, or 1 egg equals 1/4 cup. If you purchase egg whites in a container, you will need 1 3/4 cups of egg whites to equal 7 eggs.
- Preheat your oven to 350 degrees
- Spray your muffin tins or silicone muffin container with a nonstick spray like Pam.
- In a bowl, mix your eggs, milk, salt and pepper. You can also just add salt and pepper after they have been baked too.
- If you are using a silicone muffin pan, be sure to put it on a cookie sheet for stability, otherwise your eggs will slosh over the side (ask me how I know this!)
- Add vegetables, cheese and meat to each muffin cavity, filling about 1/2 way.
- Pour your egg and milk mixture on top of the vegetables, filling to the top.
- Bake eggs for about 23-25 minutes. If you have just eggs and cheese it will cook a bit faster but cold veges like tomatoes or green onions will take longer to bake. If it looks wet on top, put it back in the oven for another 3 minutes and check again.
Where to Source Michigan Produce
Michigan Farm To Freezer is a great year round source for Michigan grown asparagus, broccoli, butternut squash, carrots, organic root crops and organic sweet peppers that can be used in this Egg Bites recipe.
Michigan Farm to Freezer products are sold all across Michigan! See where you can pick up Michigan sourced vegetables and fruits!
- Want to pick your own Michigan asparagus? These U Pick Asparagus Farms are great resources for locally sourced summer vegetables!
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