Monday, January 17, 2022

The Egg, Bite Sized

And by bite-sized, we mean just perfect for popping for a quick, but delicious and wholesome breakfast. Megan Brown, better known as The Bakermama, stopped by Tonia's Kitchen for a quick tutorial on how to whip up the fastest-gosh darn breakfast this side of cowboy country. She says these egg bites are packed with protein, bacon and organic ingredients, making for a daybreak treat you'll be happy to get up early for. Not only are these easy to make, but they keep, making them very economical in these times of high inflation. You can store them for up to 5 days in the refrigerator, or up to two weeks in the freezer. Because you can pre-make them, they're ready to go in the morning. No need for store-bought or Starbucks here. Instead, make your own!


  • 7 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 cup milk
  • 11/2 cups shredded Monterey jack & cheddar cheese, divided
  • 3/4 cup real cooked bacon bits
  1. Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
  2. In a large bowl, whisk together the eggs until smooth. Add the salt, milk, 1 cup cheese and bacon bits and mix until well combined.
  3. Spoon the mixture into the mini muffin cups, filling each one 2/3 full. Sprinkle remaining 1/2 cup cheese evenly over filled muffin cups.
  4. Bake for 23-25 minutes or until the tops and edges start to turn golden. Let set in pan 5 minutes before gently lifting each one out with a table knife.
  5. Store in an airtight container in the refrigerator for up to 5 days. Reheat in a warm oven or in the microwave for 20-30 seconds.