Description
These Banana Pepper Egg Bites are easy and quick and simple for busy mornings and meal prep. They bring the best mix of fluffy eggs and tangy banana peppers and melty cheese in a healthy little bite. Serve them for brunch and weeknight dinner ideas and holiday breakfast boards and potluck trays and party snacks when you need something warm and savory that still feels light and homemade.
Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 1/3 cup cottage cheese
- 1/2 cup chopped banana peppers
- 3/4 cup shredded cheddar cheese
- 1/4 cup sliced green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- as needed cooking spray
Instructions
- The banana peppers change from whole rings into small uneven pieces that can spread through the eggs. The green onions become thin scattered slices with pale and dark green pieces that add fresh color.
- The eggs and milk and cottage cheese turn into a pale yellow mixture with tiny soft curds still visible. The seasonings darken small streaks across the surface before they disappear into the eggs.
- The chopped banana peppers and cheddar and green onions move into the egg mixture and create a speckled filling. The cheese shreds float unevenly while pepper pieces stay visible instead of disappearing completely.
- The loose egg mixture moves from the bowl into twelve muffin cups and forms separate portions. Each cup looks slightly different with some peppers near the surface and some cheese settled along the edges.
- The liquid eggs rise into soft rounded bites and the cheese melts into golden patches. The edges turn lightly browned while the centers stay tender with visible pepper pieces and uneven tops.
- Three egg bites move from the muffin tin to a white plate and show their rounded sides and browned bottoms. One bite is cut open so the soft yellow interior and melted cheese and pepper pieces show naturally.
Notes
Pro Tips:
- Drain jarred banana peppers well before chopping so the egg mixture stays fluffy and the centers bake evenly.
- Use freshly shredded cheddar when possible because it melts into softer pockets than bagged cheese.
- Do not overbake the egg bites since the centers should look set yet still tender and slightly springy.
- Cool the bites briefly in the tin before removing them so the sides loosen without tearing.
Storage: Store cooled Banana Pepper Egg Bites in an airtight container in the refrigerator for up to four days. Place parchment between layers if stacking so the tender tops do not stick together. Reheat in short bursts until warm because overheating can make the eggs firm. For freezing let the bites cool fully and freeze them in a single layer before moving them into a sealed freezer bag. Thaw overnight in the refrigerator or reheat from frozen with gentle heat until the centers are warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American