Homemade Egg Bites Without Cottage Cheese

Instructions

1. 01

   Preheat oven to 275°F.

2. 02

   If not already done, cook your bacon in the oven or in a skillet until crispy. Crumble into bits and set aside.

3. 03

   (Reserve 2 tablespoons of cheese and ½ tablespoon of bacon.) Add eggs, milk, bacon (if using), cheese, chives and ketchup in a bowl. Whisk well!

4. 04

   Using a mini muffin tin, brush melted butter generously inside each cup. (You can also use nonstick spray or liners to prevent them from sticking. If using liners, spray them as well.)You can also use a regular-size tin if you wish. Using a mini ice cream scoop or small ladle, add the egg mixture to each muffin cup making sure to scoop the bacon/cheese sitting on the bottom of the bowl! Fill each cup to the brim then top with remaining cheese and bacon.

5. 05

   Bake for 10–15 minutes for mini muffin pans or 16–20 minutes for regular-size muffin pans. Since ovens and muffin tins vary, begin checking around the 10-minute mark and continue baking until the centers are fully set.Cooking times may vary depending on your oven and the size of your muffin tin. Begin checking your egg bites around the 10-minute mark, but continue baking until the centers are fully set and no longer look wet. Avoid opening the oven frequently, as this can lower the oven temperature and increase baking time. If using an instant-read thermometer, the internal temperature should reach 160°F (71°C). Be careful not to overcook the egg bites, as they can become dry.

6. 06

   As soon as you can handle them, GENTLY use a knife or small silicone spatula to loosen the outside of each egg cup to allow your bites to slide out. Turning the tin upside down helps.Do not wait for them to cool or they will be tougher to remove.

7. 07

   Eat immediately or store in the fridge for 3-4 days in a sealed container.