Brittanys Breakfast Bites Recipes
BRITTANY'S BREAKFAST BITES
Crescents stuffed with eggs, ham, bacon and cheddar cheese will get your day off to a satisfying start. Use refrigerated dough to make them quick and easy. -Brittany Whitworth, Colorado Springs, Colorado
Provided by Taste of Home
Time 30m
Yield 8 rolls.
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter over medium-high heat. Whisk eggs; add to skillet. Cook and stir until set. Remove from the heat; add the bacon, ham and cheese., Unroll crescent dough; separate into triangles. Place 2 tablespoons egg mixture at the wide end of each triangle; roll up and seal edges. Place point side down 2 in. apart on a foil-lined baking sheet; curve ends to form a crescent., Bake at 375° for 11-13 minutes or until golden brown. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 164 calories, Fat 10g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 385mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
MORNING EGG BITES
Give your breakfast an extra boost of protein with these mini egg bites! Simple base recipe allows you to customize with whatever veggies or other protein you have on hand!
Provided by Exploring Healthy Foods
Categories Breakfast
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F and spray mini muffin pan with nonstick spray.
- Crack eggs into large measuring cup along with a pinch of salt and whisk together. Pour eggs into muffin pan, distributing evenly (leaving a little room at the top to add vegetables).
- Add the vegetables evenly to the eggs.
- Place in oven for approximately 10-12 minutes.
- Enjoy right away or store in freezer.
EGG BITES
Easy baked version of those egg bites made popular by that famous chain coffeehouse. I like them with hot sauce!
Provided by VB Leghorn
Categories Breakfast Potatoes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
- Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
- Bake in the preheated oven for 5 minutes.
- Mix eggs, tomato, bell pepper, spinach, ham, and onion together in a large bowl. Remove muffin tin from oven and ladle the egg mixture over the potatoes. Top each muffin cup with a mozzarella cube.
- Continue baking until egg bites are set, about 20 minutes.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 8 g, Cholesterol 122.9 mg, Fat 6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 2.6 g, Sodium 111.3 mg, Sugar 1.1 g
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- 2. Combine the eggs, cheese, garlic powder, sea salt and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also thoroughly whisk the mixture in a large bowl if you do not have a blender.
- 3. Evenly distribute the spinach and bell pepper bits among the muffin cups. Pour the egg mixture over the veggies, filling each cup about three-fourths full. The egg will rise so you don't want to fill them all the way.
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- Mix: Pour into a mixing bowl and add shredded Monterey jack cheese, feta cheese, roasted red pepper, spinach, green onions, salt, pepper and hot sauce.
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