Description
These Banana Pepper Egg Bites are an easy and quick breakfast or brunch recipe packed with eggs cheese and tangy peppers. They are simple enough for busy meal prep and still feel like the best little healthy bites for a potluck holiday brunch weeknight dinner or party. Keep them warm for guests or chill them for grab and go ideas all week.
Ingredients
- 8 Large eggs
- 1/2 cup Cottage cheese
- 3/4 cup Shredded cheddar cheese
- 1/2 cup chopped Banana peppers
- 1/2 cup chopped Baby spinach
- 2 tablespoons sliced Green onions
- 1/4 cup Milk
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Salt
- as needed Cooking spray
Instructions
- The banana peppers are chopped into small uneven pieces while the spinach turns into loose leafy bits. The green onions are sliced into thin rounds so the filling has scattered color instead of large chunks.
- The eggs milk cottage cheese garlic powder salt and pepper become a pale yellow mixture with small creamy curds still visible. The mixture looks loose and slightly uneven which helps the bites bake tender.
- The chopped banana peppers spinach green onions and cheddar are folded into the eggs so the colors spread through the bowl. The cheese and vegetables sit at different depths with some pieces floating and some tucked under the egg mixture.
- The mixture is poured into 12 muffin cups with uneven little mounds of cheese and vegetables visible on top. Each cup is filled about three quarters full so the bites have room to puff while baking.
- The egg bites rise and set with soft rounded tops and small melted cheddar spots. The edges turn lightly golden while the banana peppers and spinach stay visible across the uneven surface.
- One egg bite is served on a white plate with a soft cut edge showing melted cheese spinach and banana pepper pieces inside. The top looks slightly browned and uneven with a homemade texture that feels warm and fresh.
Notes
Pro Tips:
- Drain the banana peppers well so the egg mixture stays fluffy and does not turn watery in the muffin cups.
- Use cottage cheese for a softer texture because it melts into the eggs and keeps each bite from drying out.
- Fill each muffin cup only three quarters full so the egg bites can puff without spilling over the edges.
- Cool the bites before storing so steam does not collect and make the tops damp in the container.
Storage: Let the Banana Pepper Egg Bites cool fully before storing them. This keeps extra steam from gathering inside the container and making the tops wet. Place the cooled bites in an airtight container with a little space between layers. If you stack them add parchment between layers so they do not stick together. Store them in the refrigerator for up to 4 days. Reheat in short bursts until warm so the eggs stay soft instead of rubbery. For longer storage freeze the cooled bites in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator or warm from frozen with gentle heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Cuisine: American
Nutrition
- Serving Size: 3 egg bites
- Calories: 245
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 385mg