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In recent years, the demand for healthy breakfast options has surged, driven by a growing awareness of the importance of nutrition in our daily lives. Busy mornings often leave little time for elaborate meal preparations, yet the need for a nutritious start to the day remains crucial. Enter mini egg bites—a versatile, protein-packed solution that caters to those seeking a quick and wholesome breakfast. These delightful morsels not only provide a satisfying meal but also offer a canvas for creativity in the kitchen.

Mini Roasted Red Pepper Egg Bites

Discover the delicious trend of mini roasted red pepper egg bites—a healthy breakfast option that fits perfectly into busy mornings! Packed with protein and bursting with flavor, these easy-to-make bites combine eggs, roasted red peppers, and creamy cheeses for a tasty start to your day. Ideal for meal prep, they can be customized to suit your preferences. Learn how to create these vibrant, nutritious egg bites that will delight your taste buds and keep you energized all morning.
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Ingredients
  

6 large eggs

1/2 cup roasted red peppers, diced (these can be either store-bought or homemade)

1/2 cup cream cheese, softened to room temperature

1/4 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

Fresh herbs (such as chives or parsley), finely chopped, for garnish

Olive oil or cooking spray, for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it's hot enough for baking.

    Prepare the Muffin Tin: Lightly grease a mini muffin tin with olive oil or a cooking spray. This will help the egg bites come out easily after baking.

      Whisk the Eggs: In a large mixing bowl, crack open the eggs. Using a whisk, beat the eggs until they are fully combined. Season the mixture with salt, pepper, garlic powder, and onion powder for enhanced flavor.

        Incorporate the Cream Cheese: Add the softened cream cheese to the whisked eggs. With a hand mixer on medium speed, blend the ingredients together until the cream cheese is completely integrated, and the mixture is smooth and creamy.

          Mix in the Cheeses and Peppers: Gently fold in the diced roasted red peppers, shredded mozzarella, and grated parmesan cheese, ensuring an even distribution throughout the egg mixture.

            Fill the Muffin Tin: Spoon the egg mixture into the prepared muffin tin, filling each cavity about three-quarters of the way full to allow room for rising.

              Bake: Place the muffin tin into the preheated oven. Bake for 18-20 minutes, or until the egg bites are set, lightly puffed, and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, let the egg bites cool in the tin for about 5 minutes. Carefully remove them using a butter knife or small spoon. Sprinkle with chopped fresh herbs for a burst of color and flavor before serving.

                  Storage: If there are any leftovers, let them cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 4 days. To enjoy, simply reheat in the microwave for about 30 seconds.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 mini bites

                      Presentation Tips: Arrange the egg bites on a platter and garnish with a few extra herbs or a light drizzle of olive oil for a visually appealing touch!