This recipe has a lot of wiggle room. The quantity of eggs used can be reduced and the ingredients can be changed. I chose scallions and peppers, but other ingredients could be substituted such as fresh spinach, chopped bacon or sausage. I would shy away from mushrooms as they add moisture which could affect the consistency of the eggs while cooking. I used a large size muffin pan but I would suggest a regular size and always one with a non-stick finish.
Preheat the oven to 350F. Prepare non-stick muffin pan by spraying liberally with cooking spray.
1/2 bell pepper finely chopped
3 scallions finely chopped including the greens
1 Tbsp. chopped fresh parseley
1/4 cup grated cheddar cheese
1/4 tsp. salt
Pepper as desired
In a large bowl, beat the eggs until completely blended. Add in the chopped vegetables, cheese and seasonings. Blend well. Pour the batter into the prepared muffin tin to about 1/2 full.
Place into preheated oven and bake for approx. 20-30 minutes. Eggs will puff up while baking. Do not overbake. Remove from the oven, the eggs will shrink while cooling. When they have shrunk down, carefully run a sharp knife around the egg bites and remove to a platter and serve.
Note – if the eggs are not removing easily, use a small spatula to slowly scoop under the egg bites to loosen from the pan. Also the egg bites can be frozen and reheated for use at another time. Simply thaw and reheat in the microwave for approx. 40 seconds.