Since dairy doesn't agree with everyone, we're always on the lookout for dairy-free recipes. Egg bites are all the rage these days. Your favorite coffee shop sells them, the grocery store sells them, even the big box store sells them. But there's no reason to waste your money because these tasty little treats are so easy and inexpensive to make yourself. Plus, there's no hidden fillers or unnecessary carbs here! If you have an Insta-pot or pressure cooker, these come out even better, more pillowy than the oven baked. These are perfect for a brunch since they are best served at room temperature. For an egg fast, each egg bite counts as 1 egg and 1 fat. Enjoy!
Egg to Fat Ratio 1:1
Basic Egg Bites
8 eggs, room temperature
8T mayonnaise
1/2 tsp salt
1. Preheat oven to 325°. Place all ingredients into blender or bullet cup (we use Ninja), blend on high 3-4 minutes.
2. Distribute evenly into greased muffin pan or silicone muffin pan. Set muffin pan into a water bath (this is what gives it a silky texture). Cover entire tray with foil. Bake 20-22 minutes. Serve immediately or cool and store in an airtight container (refrigerator for one week or freezer for one month).
VARIATIONS
Savory Add-ins - mix and match or one at a time - get creative! Just place them into the muffin tin before baking.
Meats, 1T per egg bite - crumbled sausage, bacon, turkey, ham or chorizo
Vegetables, 1T per egg bite - caramelized onions, sautéed spinach, diced red peppers, sun-dried tomatoes or chopped broccoli
Seasonings, just a sprinkle in the blender - Italian seasoning, onion powder, garlic powder, chili powder or red pepper flakes
Sweet Egg Bites
1 tsp maple or vanilla extract (we use Grandma's Pure Vanilla)
1/8 tsp cinnamon or nutmeg (check out these cute mini measuring spoons)
1/4c powdered sweetener (we use Splenda or Swerve or Lakanto)
1. Add all three ingredients, including the original recipe, into the blender and follow instructions above.
2. Top your sweet egg bites with sugar-free syrup (we use ChocZero)
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