That’s where egg bites come in: a 100% make-ahead breakfast that you can reheat in the microwave and devour while doing just about anything. These egg bites made with ham, cheddar cheese, and canned diced green chiles are anything but ordinary, so if you’re looking to combat your breakfast fatigue, start here!
A 30-Minute Grab-and-Go Breakfast
Egg bites are super simple to whip up in just 30 minutes, and most of that time is spent waiting for them to finish baking. That means that by the time they are done cooking, your kitchen can be completely tidy just in time for you to eat or store them—which is a major win in my book.
How to Make Egg Bites
To make ham, cheddar, and green chile egg bites, you’ll need to quickly sauté some precooked diced ham and scallions. These egg bites are particularly good with leftover holiday ham, making these an excellent post-holiday breakfast to prep ahead of time. Let’s face it: no one wants to cook after entertaining a crowd! That said, these egg bites will be just as delicious using deli ham, or whatever you can find at your grocery store. Scallions are the perfect complement to the salty ham since they’re much milder than regular onions. Plus, they cook a whole lot faster. The sautéed filling is then mixed with cheddar cheese and diced green chiles; the latter of the two becomes the true hero of this dish. The chiles add a gentle sweetness, and just a hint of smoke, without creating any additional work on your end. To make the fluffiest egg bites possible, I find that blending the eggs with a bit of half-and-half in a blender until frothy yields egg bites that are noticeably lighter in texture than egg bites that are whisked by hand. That said, if you don’t have access to a blender, never fear! Just whisk the egg mixture by hand for 30 to 60 seconds—the longer you whisk, the fluffier they’ll be. After filling each muffin tin, bake the egg bites at 325°F until just set. I’ve found that baking egg bites at a lower temperature results in outsides that are still be soft and fluffy by the time the inside is completely cooked.
Substitutions and Variations
Egg bites are endlessly adaptable. Seriously, you can make these with just about anything you have in your fridge!
Instead of diced ham, feel free to use crumbled, sautéed fresh Mexican chorizo. To up the spice level even further, substitute the cheddar cheese for pepper jack.Cheddar lends a delightful sharpness to these egg bites, but crumbled cotija cheese or even queso fresco would bring a satisfying creaminess to the final product.If you’re not a fan of diced green chiles, or can’t find them, you can substitute them with one poblano pepper, seeded and diced. Sauté the diced pepper with the diced ham and continue to cook until tender. If poblanos are too spicy for you, a red or green bell pepper will work just as well.
Storage and Reheating Instructions
To refrigerate and reheat: Put the cooled egg bites in a gallon zip-top bag and refrigerate for 4 to 5 days. To reheat, place an egg bite or two on a plate and microwave for 30 to 45 seconds, or until just warmed through. To freeze: Place the cooled egg bites on a large plate or sheet pan in the freezer for 1 hour. Then transfer them into a zip-top bag. The egg bites will last for about 2 months in the freezer. To reheat from frozen: Place a few on a plate and microwave for 1 1/2 to 2 minutes or until completely defrosted and warmed through. To reheat in a toaster oven: Place egg bites directly on the rack and toast for 6 to 8 minutes. To heat a large batch in a conventional oven: Preheat the oven to 325°F and bake for 10 to 12 minutes. To reheat on the stove: Place a skillet with a tight-fitting lid over medium-low heat, arrange egg bites evenly throughout the skillet, then add 2 tablespoons of water to the skillet to allow the egg bites to gently steam. Cover with a lid and cook for 6 to 8 minutes.
More Egg-cellent Egg Bite Recipes
Instant Pot Egg Bites Cheesy Hash Brown Egg Bites Roasted Red Peppers and Chive Egg Bites
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