Recipe
Bruschetta Egg Bites Recipe
Published: April 1, 2024
These bruschetta egg bites are my go-to for a quick, delicious breakfast. Fresh basil, juicy tomatoes, and melty mozzarella baked into fluffy eggs - it's a morning game-changer!
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Get ready, my kitchen explorers! Today, I'm sharing my secret for simple, yet mouth-watering bruschetta egg bites. Imagine this: perfectly baked mini omelettes, bursting with fresh basil, juicy tomatoes, and a hint of molten mozzarella. Great for breakfast on the run or a classy brunch. Trust me, this recipe will soon become a home run in your breakfast line-up.
Ingredients for Delicious Bruschetta Egg Bites
- Eggs: Provide structure and bind ingredients together, creating a fluffy and creamy texture essential for the egg bites.
- Milk: Adds richness and creaminess to the egg mixture, enhancing the overall flavor and texture of the bites.
- Tomatoes: Bring a burst of freshness and acidity, balancing the richness of the eggs and cheese in the bites.
- Fresh basil: Infuses a fragrant and herbaceous flavor, elevating the taste profile of the egg bites.
- Mozzarella cheese: Melts beautifully to create a gooey and cheesy filling, adding a savory and indulgent element to the bites.
Did you know that adding a pinch of black salt to the egg mixture can give these bruschetta egg bites a subtle hint of umami flavor?
Read more: Keto Egg Bites in the Ninja Foodi Recipe
Essential Tools for Making This Tasty Recipe
- Muffin tin: To bake the egg bites in individual portions, ensuring even cooking and easy serving.
- Whisk: To combine the eggs and milk thoroughly for a light and fluffy texture in the egg mixture.
Common Questions About This Savory Breakfast Treat
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients:
- 6 eggs
- 1/4 cup milk
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together the eggs and milk. Season with salt and pepper.
- Divide the diced tomatoes, basil, and mozzarella cheese evenly among the muffin tin cups.
- Pour the egg mixture over the tomato mixture in each cup.
- Bake in the preheated oven for 20 minutes or until the egg bites are set.
- Allow to cool slightly before removing from the muffin tin. Serve warm.
Nutritional value:
Per Serving in Calories: 180 kcal | Carbohydrates: 3g | Protein: 14g | Total Fat: 12g | Saturated Fat: 5g | Trans Fat: 0g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 330mg | Sodium: 220mg | Dietary Fiber: 1g | Sugar: 2g | Calcium: 120mg | Potassium: 200mg | Iron: 2mg | Vitamin A: 400µg | Vitamin C: 10mg
Tips for Making Bruschetta Egg Bites in Advance
Make Ahead Instructions
- Prepare the bruschetta egg bites as directed.
- Once cooled, store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the egg bites to cool completely.
- Place them in a single layer on a baking sheet and freeze until solid.
- Transfer the frozen egg bites to a freezer-safe bag or container.
- Label with the date and store in the freezer for up to 2 months.
