3 W AY S
Egg Bite S THESE MAKE-AHEAD EGG BITES are an easy way to add protein and vegetables to breakfast. Start with the basic egg mixture, then choose from three savoury combinations: spinach and feta, bacon and cheddar, or mushroom and Swiss.
| SERVINGS: 6 EGG BITES | PREP TIME: 10 MINUTES | COOK TIME: 18–20 MINUTES | CALORIES PER SERVING: APPROX. 200 DEPENDING ON VARIATION
INGREDIENTS: Basic Egg Mixture 6 large eggs 1/4 cup milk Pinch of salt Freshly ground black pepper Cooking spray or oil, for greasing INSTRUCTIONS:
2. Prepare your chosen variation and divide the fillings evenly among the muffin cups. 3. Whisk the eggs, milk, salt and pepper together in a bowl. Pour the egg mixture evenly over the fillings, filling each cup about three-quarters full. 4. Bake for 18–20 minutes or until the egg bites are puffed and set in the centre. 5. Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
1. Preheat oven to 350 F. Grease a six-cup muffin tin well or line with silicone baking cups.
CHOOSE YOUR VARIATIO N
1
2
BACON AND CHEDDAR
MUSHROOM AND SWISS
Crispy bacon, sharp cheddar and scallions make this a smoky, savoury favourite. ADD: 3 slices bacon, cooked and crumbled 1/2 cup shredded sharp cheddar cheese 2 tbsp thinly sliced scallions PREP : Cook the bacon until crisp and crumble. Divide the bacon, cheddar and scallions evenly among the muffin cups before adding the egg mixture.
Sautéed mushrooms and melted Swiss cheese add an earthy, savoury flavour. ADD: 1 cup sliced cremini or button mushrooms 1/2 tbsp butter 1/2 cup shredded Swiss or Gruyère cheese 1/2 tsp fresh thyme leaves or 1 1/2 tsp. chopped fresh parsley PREP: Sauté the mushrooms in butter over medium heat until golden brown and most of their moisture has cooked away. Divide the mushrooms evenly among the muffin cups and top with the cheese. Pour over the egg mixture. Garnish with fresh herbs after baking.
16 | FALL 2026 | SAVOUR MANITOBA
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