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Egg bites have surged in popularity across breakfast menus and snack options in recent years, and it’s easy to see why. These bite-sized delights are not only convenient but also incredibly versatile, allowing for a range of flavors and ingredients to cater to various dietary preferences. Perfect as a grab-and-go breakfast or a wholesome snack at any time of day, egg bites are a delightful way to incorporate protein and vegetables into your diet without compromising on taste. Among the various renditions of this dish, Mini Roasted Red Pepper Egg Bites stand out as a delicious and easy-to-make option that appeals to both adults and children alike.

Mini Roasted Red Pepper Egg Bites

Looking for a tasty and healthy snack? Try these Mini Roasted Red Pepper Egg Bites! This recipe combines protein-packed eggs, sweet roasted red peppers, and creamy cheeses for a delicious bite-sized treat. Perfect for any meal or on-the-go snacking, these egg bites are easy to make and highly versatile—customize with your favorite veggies and herbs! Enjoy them fresh or store leftovers for a quick reheat option. Delight in this nutritious addition to your meal planning!
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Ingredients
  

6 large eggs

1/2 cup roasted red peppers, diced (jarred or homemade)

1/2 cup cream cheese, softened

1/4 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

Fresh herbs (such as chives or parsley), chopped for garnish

Olive oil or cooking spray, for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Muffin Tin: Lightly grease a mini muffin tin with olive oil or cooking spray to ensure easy removal of the egg bites.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them until well combined. Season with salt, pepper, garlic powder, and onion powder.

        Mix in the Cream Cheese: Add the softened cream cheese to the whisked eggs. Use a hand mixer to blend until the cream cheese is fully incorporated and the mixture is smooth.

          Add the Cheeses and Peppers: Stir in the diced roasted red peppers, shredded mozzarella, and grated parmesan cheese until evenly distributed.

            Fill the Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cavity about 3/4 full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg bites are set and slightly puffed. A toothpick inserted into the center should come out clean.

                Cool and Serve: Allow the egg bites to cool in the tin for about 5 minutes, then carefully remove them using a butter knife or spoon. Garnish with chopped fresh herbs before serving.

                  Storage: If you have leftovers, allow them to cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30 seconds before serving.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 mini bites