Egg Bites Recipe

Preheat oven to 325°F (163°C). Position a rack in the center of the oven.

In a medium bowl, crack all 6 eggs. Whisk until yolks and whites are fully combined and slightly frothy (about 30 seconds).

Add 1 cup whole milk, 1 tsp salt, 1 tsp black pepper, and 2 tbsp melted butter to the eggs. Whisk thoroughly until smooth and slightly airy. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture (optional but recommended).

Cook 6 slices of bacon until crisp in a skillet over medium heat or bake at 400°F on a sheet pan for 15–18 minutes. Transfer to paper towels to drain, then chop into roughly 1/2-inch pieces.

Shred 1 cup Monterey Jack cheese and set aside. Finely chop 1 tbsp chives if using.

Prepare pan

Lightly grease the mini muffin tin or silicone mold with nonstick spray or a thin brush of oil so the egg bites release easily.

Distribute chopped bacon evenly among 6 wells (about 1 tablespoon bacon per well). Sprinkle about 1 to 2 tablespoons shredded Monterey Jack over the bacon in each well (reserve a small pinch for garnish if desired).

Give the strained egg mixture a gentle stir, then pour it into the wells, filling each about 3/4 full. The mixture will puff slightly but should not overflow; aim for roughly 3 to 4 tablespoons liquid per well.

Tap the pan gently on the counter to release any air bubbles and settle the mixture. Sprinkle remaining cheese and chopped chives over the tops if desired.

Bake in the preheated 325°F (163°C) oven for 18–22 minutes, until edges are set and centers are just slightly jiggly (they will continue to set as they cool). A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Remove from oven and allow the egg bites to rest in the tin for 5 minutes, then run a thin knife around each to loosen and transfer to a wire rack to cool slightly.

Serve warm. This recipe yields approximately 6 egg bites (2 per order). Reheat gently in a 300°F oven for 6–8 minutes or microwave individually for 20–30 seconds to serve later.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat as noted above.