Egg Bites Recipe

Preheat the oven to 325°F (165°C). Place a large roasting pan on the middle rack if using a water-bath method; otherwise position a rack in the center. Lightly grease six 4-ounce ramekins or a 6-cup silicone muffin tin with nonstick spray or butter.

If using bacon, cook until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes). Let cool, then chop. Shred the cheddar, chop spinach and press out excess moisture, dice pepper, and chop green onions.

Whisk and strain

In a large mixing bowl, combine the 6 large eggs and 2 egg whites. Add 1 cup whole milk, 3 tablespoons softened cream cheese, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon hot sauce if using. Whisk vigorously until the cream cheese is fully incorporated and the mixture is smooth. For extra-silky texture, pour the mixture through a fine-mesh sieve into another bowl to remove any lumps or chalazae.

Divide the fillings among the prepared ramekins: for example, place about 1 tablespoon chopped bacon, 2 tablespoons shredded cheddar, 1 tablespoon chopped spinach, some diced red pepper and a little green onion in each (adjust amounts to taste). Ensure each ramekin has a balanced amount of fillings so bites cook evenly.

Carefully pour the strained egg mixture over the fillings in each ramekin, filling to about 3/4 inch (about 3/4 full) from the top to allow gentle rise. Tap the ramekins lightly on the counter to release any air bubbles.

Place the filled ramekins into the large roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the ramekins (water-bath). This ensures gentle, even cooking and a custardy texture.

Carefully transfer the roasting pan to the preheated oven. Bake at 325°F (165°C) for 22–28 minutes, or until the edges are set and the centers still have a slight jiggle (a toothpick inserted near the center should come out mostly clean with a few moist crumbs). If using a muffin tin without a water bath, reduce baking time to 18–22 minutes and check earlier.

Remove ramekins from the water bath using tongs or oven mitts and transfer to a cooling rack. Let cool for 5–10 minutes before running a thin knife around the edge if removing from ramekins.

Garnish each egg bite with a sprinkle of chopped fresh chives or extra shredded cheese if desired. Serve warm immediately, or cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently in a microwave (30–45 seconds) or in a 300°F oven until warmed through.