Ingredients:

  • 6 large eggs (300g)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 1/2 cup (75g) cooked bacon, crumbled
  • 1/2 cup (75g) cooked sausage, crumbled
  • 1/2 cup (50g) shredded cheddar cheese
  • 1/2 cup (50g) shredded Gruyere cheese
  • 1/4 cup (25g) chopped spinach, sautéed
  • 1/4 cup (35g) chopped mushrooms, sautéed
  • 1/4 cup (30g) chopped bell peppers, sautéed
  • 2 tablespoons (10g) chopped chives

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly, or line with silicone liners.
  2. Cook any necessary fillings (bacon, sausage, vegetables) according to recipe instructions. Ensure any cooked vegetables are drained well to prevent soggy egg bites.
  3. In a large mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg (if using) until well combined and slightly frothy. Aim for a smooth, even consistency. (Optional: For extra creaminess, use an immersion blender to blend the mixture briefly.)
  4. Divide fillings evenly among the prepared muffin cups. Pour the egg mixture over the fillings, filling each cup about ¾ full. Don't overfill, as they will puff up during baking.
  5. Bake in the preheated oven for 25-30 minutes, or until the egg bites are set and slightly golden brown on top. A toothpick inserted into the center should come out clean.
  6. Let the egg bites cool in the muffin tin for a few minutes before removing them. Serve warm, or store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.