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A plate of Mandy's mini egg bites. These protein-rich “brekkie bombs” come from Mandy Wolfe’s More Mandy’s cookbook. Baked in a muffin tin, they combine eggs, sautéed mushrooms and onions, creamy heavy cream, shredded cheddar, sun-dried tomatoes and fresh basil. They're savoury, low-carb, and built for make-ahead breakfasts.

Mandy's Egg Bites

Baked in a muffin tin, they combine eggs, sautéed mushrooms and onions, creamy heavy cream, shredded cheddar, sun-dried tomatoes and fresh basil.
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Equipment

  • 12-cup muffin tray

Ingredients

  • ½ cup white onion diced
  • 1 cup button mushrooms sliced
  • 2 tbsp olive oil
  • 12 eggs
  • ½ cup heavy cream
  • ½ cup cheddar shredded
  • ⅓ cup sun-dried tomatoes chopped
  • 1 tsp fresh basil slivered
  • salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 400°F.
  • Place the onion and mushrooms in a non-stick frying pan with the olive oil and cook over medium heat until soft. Remove from the heat and allow to cool.
  • Crack the eggs into a large bowl and whisk thoroughly. Add the cream, cheddar, sun-dried tomatoes, basil, and the onion and mushroom mixture, and mix well to combine. Season with salt and pepper.
  • Spray your chosen muffin tray with oil, then fill each cavity about three-quarters full with the egg mixture. Bake for 7 to 9 minutes for a mini muffin tray, and 15 minutes for a regular muffin tray. Keep an eye on these and do not overcook; they are ready when the eggs start to pull away from the sides of the molds and the tops look golden brown and caramelized.
  • Remove from the oven and allow to cool slightly.

Notes

Make-ahead

Refrigerate in an airtight container for up to 5 days. To reheat, simply pop in the microwave for 15 to 30 seconds.
Keyword egg bites, eggs