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Baked Egg Bites

Posted on 15 January 2018

Make a nutritious and savory breakfast that is so delicious you'll look forward to waking up early!

Ingredients

  • 1 tbsp butter, to coat mini-muffin pan
  • 1 - 4 oz package pancetta
  • 8 eggs
  • ¼ tsp paprika
  • ¼ tsp pepper
  • ⅛ tsp Amoretti® Rosemary Oil Extract O.S.
  • ⅛ tsp Amoretti® Oregano Oil Extract O.S.
  • 2 scallions, finely diced (all of it, including green)
  • ¼ cup finely diced red bell pepper
  • 3 tbsp grated parmesan
  • 3-4 tbsp four-cheese blend
  • 10-12 fresh cilantro leaves
SPECIAL EQUIPMENT
  • mini-muffin tin with 24 individual muffin compartments

Directions

  1. Preheat oven to 350°F.
  2. Coat the inside of the mini-muffin tin compartments thoroughly with butter.
  3. Fry the pancetta and drain on a paper towel.
  4. Whisk the eggs, paprika, pepper, Rosemary Oil Extract, and Oregano Oil Extract until fully blended.
  5. Drop ¼ tsp each of pancetta, scallion, and red bell pepper into each muffin compartment.
  6. Pour in the egg mixture, filling three-fourths of each compartment.
  7. Top each with ¼ tsp of parmesan and some of the four-cheese blend.
  8. Tear apart cilantro leaves and sprinkle over the egg mixture.
  9. Bake for 10 minutes.
  10. Using a small spatula, remove egg bites from pan.
  11. If not eating immediately, let cool completely before wrapping in an air tight container and chilling.
TIPS:
  • Egg bites puff up in the oven and will deflate when cooling.
  • These are great for a grab ‘n’ go snack or to pack for a school lunch.
  • They can be warmed in the microwave or eaten cold.
Amoretti Baked Egg Bites: Save these delicious Baked Egg Bites for a quick on-the-go breakfast! Amoretti Baked Egg Bites

Products used in this recipe

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