Egg Bites
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This recipe for egg bites is basically little tiny frittatas you can serve easily at a party or cut into larger bar size for a brunch serving. They are delicious hot or cold and great as leftover breakfast-on-the-go.
We recommend a particular glass pan and a skillet we LOVE that we use in this post. We may be paid for this recommendation.
Perfect party eggs for a snack type of dish. The southwest flavors of Latin Heat are great with eggs and cheese.
Serving Size
varies
Prep Time
30 minutes
Cook Time
38 minutes
Total Time
1 hour, 8 minutes
Notes
This dish is great for brunch and can be served at room temperature for up to 2 hours after it's cooked.
Ingredients
- 3 cups diced or minced veggies (onions, peppers)
- 6 eggs
- 1 cup greek yogurt
- 1 cup flour (or gluten free flour)
- 1 tsp baking powder
- 2 cups cheddar cheese
- 4 Tbsp butter
- olive oil
- 3 Tbs Sauce Goddess Latin Heat seasoning
Instructions
- In a saute pan cooked the veggies in olive oil until done.
- Set aside and cool.
- Preheat your oven to 350.
- In a bowl large enough to hold everything, whisk eggs.
- Add yogurt and whisk together.
- In another bowl, combine flour and spices and baking powder. Stir to mix thoroughly.
- Add cheese and combine so every bit of cheese is coated in the flour mixture.
- At this point place 1/2 stick of butter and 1 Tbsp of olive oil in a 9x13 pan and place into the hot oven.
- While the butter is melting in the oven, combine the wet and dry and the cooled veggies in the largest bowl.
- Stir to completely mix everything together.
- Remove the hot pan of the oven and pour in the egg mixture.
- Bake for 35-40 minutes until the top is golden.
- Slice into squares of your preferred size.
