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Ham, Cheddar, and Green Chile Egg Bites
Ham, Cheddar, and Green Chile Egg Bites
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
A batch of cheesy, zesty egg bites: a quick, delicious breakfast for busy mornings.
Ingredients:
  • 1 tablespoon unsalted butter, divided
  • 1 teaspoon olive oil
  • 1 1/2 cups finely diced, pre-cooked ham
  • 2 scallions, finely diced
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup shredded, Cheddar cheese
  • 1 (4-ounce) can mild diced green chiles
  • 9 large eggs
  • 1/4 cup half and half
Instructions:
  • Heat your oven to 325°F.
  • Prepare the muffin tin: Microwave 1 tablespoon butter until melted (about 15-20 seconds). Use a pastry brush or paper towel to generously coat each well in a 12-well muffin tin with the melted butter.
  • Prepare the filling: Heat olive oil in a large nonstick skillet over medium heat. Add ham, scallions, and 1/4 teaspoon kosher salt. Sauté until the ham just starts to brown on the edges, about 4 to 5 minutes. Remove from heat and allow to cool.
  • Create the egg mixture: Blend eggs, half-and-half, and 1/2 teaspoon salt in a blender until frothy and well combined, for about 20 to 25 seconds.
  • Complete the filling by mixing the sautéed ham, cheddar cheese, and diced green chiles in a medium bowl.
  • Prepare the muffin tin: Distribute the ham, chile, and cheese mixture evenly into each of the 12 wells. Pour the egg mixture into each well, ensuring it doesn't exceed 3/4 full. Use a spoon or fork handle to gently swirl and blend the fillings with the egg mixture.
  • - Bake the egg bites in a preheated oven for 16 to 18 minutes, rotating the muffin tin halfway through for even baking. Test for doneness by gently pressing the center of an egg bite - it should feel bouncy and slightly firm, with the edges near the tin turning a light golden brown. The egg bites will firm up further as they cool.
  • For serving or storing the egg bites, carefully release them from the oven and gently loosen any stuck bits with a butter knife. Allow them to cool for 5 to 10 minutes, then transfer to a plate. Enjoy warm, or refrigerate or freeze once cooled to room temperature. If you enjoyed the recipe, please leave a rating below!

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