The Gay Gourmand

Egg bites are the perfect morning snack—they’re already made, so you just pop them in the microwave and you’re ready to start your day.

But I found myself getting burnt out pretty quickly on the only flavor I liked at the grocery store. And at $4.79 for a 2-pack, it was becoming an expensive little breakfast habit.

So, naturally, I started making my own.

After experimenting with different flavors, there’s one combination I have to share with you all because it’s a WINNER. And the best part? I calculated the cost, and my homemade version came out to about $17.59 for 9 egg bites or $3.90 for a homemade 2-pack. Win-win!

I also used organic, cage-free eggs and uncured bacon. You certainly don’t have to go that route, but if those things aren’t important to you, you can make them for even less.

Unfortunately, I had to go through quite a bit of trial and error to figure out the right method because making a great egg bite isn’t as simple as tossing everything together and baking it.

I wanted them soft, moist and flavorful—but also picture-perfect enough that I could serve them at brunch. During my previous attempts, some were too dry, some were too wet, and one batch even turned GREEN because I used too much heat. 😅 So please, learn from my mistakes.

This method is foolproof and gives me the texture I was looking for.

And the best part? Once they’re made, you can store them in the refrigerator for up to 4 days. That means you can wake up to a gourmet little breakfast that only needs a minute or two in the microwave.

Once you get the method down, start making them your own! Change up the spices, vegetables, cheeses and other flavors however you’d like.

And if you come up with a great combination, please share it in the comments—I want to hear it!

So let’s get started!

The equipment you’ll need are: 

• Silicone egg bite mold (Only $8, #Ad)
•  Grater
• Kitchen towel
• Knife
• Cutting board/knife
• Sheet pan and casserole dish

*This makes 9 but if you want to make 12, you’d just need to add 2 more eggs and increase the cream to 1/3.

Time: 1 hr 10 min. Most of the time is attributed to the eggs cooking in the oven (40-45 min)

Ingredients:

• 6 large eggs
• 1 russet potato
• 1 red bell pepper
• ½ cup of spinach
• ¼ cup heavy whipping cream
• 2 white mushrooms
• ½ white onion
• 1 cup of grated cheese (I used fontina and aged sharp cheddar)
• Light potato seasonings: salt, pepper, garlic powder, onion powder.
• 1 tbsp vegetable oil
• Fresh chives for topping

Directions:

• Grate the russet potato and place the shredded potato in a clean kitchen towel. Squeeze thoroughly to remove as much excess moisture as possible.
• Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the shredded potato and season to taste with salt, pepper, garlic powder and a little onion powder. Let the potatoes cook undisturbed for about 5 minutes, then flip and cook for another 5 minutes.
• While the potatoes are getting nice and toasty, cook your bacon until crisp. Set aside.
• Once the potatoes have cooked for about 10 minutes total, remove them from the heat and let cool for about 5 minutes. Preheat your oven to 400°F.
• Lightly spray 9 silicone molds with nonstick cooking spray. Divide the potatoes evenly among the molds, using the entire potato. Firmly press the potatoes into the bottoms of the molds using the back of a tablespoon, your fingers or whatever works best. This extra step helps prevent a wet, soggy potato layer in the finished egg bites.
• Bake the potato layer at 400°F for 5–7 minutes. Remove from the oven and let sit while you prepare the egg mixture. Reduce the oven temperature to 300°F.
• Add your diced vegetables and crumbled bacon (about 7 strips) to a large mixing bowl.
• In a separate medium bowl, whisk together the eggs, cream and a little seasoning of your choice. Add most of the shredded cheese and fold it into the egg mixture until evenly combined.
• Pour the egg mixture into the large bowl with the vegetables and bacon and gently mix everything together.
• Place the silicone mold on a sheet pan. Using a ladle, divide the mixture evenly among the 9 molds. Give the mixture a quick stir between scoops to make sure every egg bite gets an even amount of egg, vegetables and bacon.
• Place a casserole dish filled with water on the bottom rack of the oven. The added moisture creates a gentler baking environment, helping the egg bites stay soft and tender.
• Place the sheet pan with the silicone mold on the upper rack and bake at 300°F for 20 minutes.
• After 20 minutes, carefully remove the casserole dish of water. Continue baking the egg bites for approximately 20–25 minutes, or until the tops are set.
• Let the egg bites cool for a few minutes before removing one from the mold. If it’s still very moist or falls apart when removed, return the pan to the oven and bake for another 5 minutes, then check again.
• Enjoy! If you’re saving the extras, allow the egg bites to cool before storing them in an airtight container in the refrigerator for up to 4 days.

*These savory bites are great with salsa or hollandaise.