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These are my breakfast and snack addiction at the minute, and I knew I had to post the recipe. Inspired by many different egg bites I have had over the years, these are a super simple and easily adaptable version.<\/p>\n
It’s been a while since I have posted a snacky and simply savoury idea, and I have had so many requests for more that I knew I should oblige. Sometimes, I get stuck for what to make if I want something that is savoury, as well as snacky, but also healthy. I am a creature of habit usually and just make and buy the same things over and over, and these are one of them. <\/p>\n
I have recipes on here already such as my brie & bacon bites<\/a>, and my mini party sausage rolls<\/a>, but I would argue they’re more for occasions or parties for example, or even afternoon tea, less so for a snack idea? Maybe.. depends on my mood I guess. <\/p>\n I love a good breakfast and a good brunch, usually at the weekends with my friends or partner… but during the week I am utterly useless at waking up and getting ready in time to make an actual breakfast before I am out of the house, and I know that is NOT good. So, I keep trying to find adaptable ways of making something that I can prep in advance, and that is super easy to achieve. <\/p>\n I am a sucker for an egg bite when I go to popular coffee chain on the way to work, or on work trips (sbucks) and they are so expensive for what they are. I haven’t done the exact maths, as I usually use up what I have in the fridge when I make these, but I believe they’re about five pounds for two small egg bites… I’m pretty sure you can make this entire batch of twelve egg bites for less than that. <\/p>\n So there are lots of recipes out there already for these, and they are all totally great. They are a simple thing to make in the long run, but as there are so many varieties I thought I would post my ‘throw together’ and ‘fridge raiding’ version of egg bites. <\/p>\n There are other ways you can make these, and to increase protein you can substitute 1-2 eggs with cottage cheese. I, however, HATE cottage cheese. I can’t stand the texture, taste or smell (pretty sure I was sick as a child once and…) so I don’t use this in the recipe. However, you can totally mix it into the mixture if you want, or blend it in with the eggs first. <\/p>\n When it comes to the flavours in the egg bites, you can do so many things… my base recipe for this post is chopped up red pepper, chopped up ham, spinach that has not been cooked but has been cut up as well, and some finely grated mature cheddar cheese. <\/p>\n These are flavours I have had in the fridge most times I have made these, and they’ve become a firm favourite, but you can really swap these up to what you prefer:<\/p>\n I use a 12 hole muffin tray to make these, as I find it creates a wonderfully sized egg bite. I usually just prep the tray with a spray of oil or the 1 cal sprays, just to make sure that they won’t stick after baking. You can use liners if you want, but I find this a little wasteful on these. <\/p>\n I usually make the egg mixture up, and split this between the 12 holes. This is to make sure that there is a consistency between to what is in each egg bite, but you can do it all at once if you prefer. I then split each ‘addition’ between the 12 evenly and carefully mix them slightly in the tray. <\/p>\n If you want a more authentic mousse texture maybe to your egg bites, then using a waterbath to bake them is probably best, I am however lazy and don’t bother as I like the texture as it is in this recipe. <\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2025\/02\/EggBites1-2-534x800.jpg\")
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<\/p>\nBreakfast ideas<\/h3>\n
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<\/p>\nBasic egg bite<\/h3>\n
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<\/p>\nFlavour ideas <\/h3>\n
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<\/p>\nPrep & bake<\/h3>\n
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<\/p>\nTips & Tricks <\/h3>\n
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