These loaded egg bites packed with ham, crispy potatoes, veggies and melty white cheddar are perfect for meal prep, brunch or busy mornings. Baking them in a water bath gives them that soft, custardy texture every time. They are easy to prep ahead and reheat beautifully for quick breakfasts all week. —Alex Bala, Longmont, Colorado
Ingredients
- 8 large eggs
- 1/2 cup half-and-half cream
- 1/2 cup shredded white cheddar cheese
- 2 teaspoons Creole seasoning (such as Tony Chachere's)
- 2 teaspoons Italian seasoning
- Avocado oil
- 1/2 cup fully cooked ham, finely chopped
- 1 cup frozen crispy potato rounds, cooked, chopped
- 1/2 cup sweet red pepper, finely chopped
- 1/2 cup sweet orange pepper, finely chopped
- 1/2 medium white onion, finely chopped
- 1/2 cup fresh spinach, chopped
Directions
- Preheat oven to 325°. In a blender or high-powered food processor, combine eggs, half-and-half, cheddar, and Creole and Italian seasonings. Process until combined.
- In a small skillet, heat 1/2 teaspoon of oil over medium-high heat. Cook ham until browned and caramelized.
- Grease a muffin tin well with avocado oil. Fill with potatoes, peppers, onion and spinach. Pour egg mixture over fillings. Top with cooked ham. Place muffin tin in a larger baking pan; add 1 in. of hot water to larger pan (or until water reaches halfway up the muffin tin). Carefully place in the oven on the lowest rack.
- Bake until golden and puffed, about 35 minutes. Remove muffin tin from water bath immediately to a wire rack; cool for 5 minutes before moving egg bites carefully to serving platter.
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