I love the convenience of egg bites. While I am usually the type to eat my breakfast at home, there are a few times when I really have to take it on the go. This is such a great low carb idea. They are also a beautiful presentation for Sunday brunch!
These are made with a whole strip of bacon each, that I molded along the wall of a muffin tin & baked. Then I scrambled the eggs and added feta, gruyere and black pepper. Finally garnished them with fresh oregano. I made six. If you are making this for a brunch, I would plan on two to three per person.
6 bacon strips
2 tbsp crumbled feta
1 tbsp shredded gruyere
1/4 tsp freshly ground black pepper
A little fresh oregano to garnish
Preheat the oven to 400 F
Mold the bacon around the perimeter of the muffin tin cups. They can have trouble sticking to their shape while cooking, as they did for me. So you can either brush the muffin tin cup wall with a little maple syrup or honey so that the bacon sticks to the wall better. Or your can crumble up some aluminum or parchment paper and fill the hole that you have formed with the bacon. I believe that you will end up with better results than I did in the bacon keeping it’s form.
Bake that for 15 minutes.
Meanwhile scramble the eggs, feta, gruyere and black pepper. When the bacon is ready, then ladle in your scrambled eggs.
Bake for another 15 minutes. You should be able to pierce the egg bite & the toothpick come out dry.
Let it cool down for 10 minutes and remove from the pan by loosening the sides with a knife. Garnish with fresh oregano.