Bacon, Egg, and Chive Egg Bites.
Equipment
- mini muffin tin
- mini muffin liners
Ingredients
- 1 pound uncured bacon, cooked until just crispy
- 4 large eggs
- ¾ cup heavy cream or half and half
- 4 oz shredded cheddar cheese (white or yellow)
- 1 oz parmesan cheese, grated
- ¼ cup chives, chopped
Instructions
- Cook the bacon until just crispy, drain on paper towels, and roughly chop. Set aside.
- Preheat the oven to 350℉. In a medium-sized bowl, add all of the ingredients and whisk together to combine fully. Use a measuring cup to scoop or pour the filling into the muffin liners almost to the top.
- Bake the egg bites for 12-14 minutes until the eggs are fully set and cooked through.Remove from pan to a cooling rack and let cool completely. Store covered in the fridge for up to 4 days.