Ingredients
8-12 Eggs
6 Strips of Bacon
⅓ Cup Crumbled Feta
¾ Cup Shredded Mozzarella
1 Red Pepper
4 Kale Leaves (or 2 cups ripped kale)
Dash of Salt and Pepper
Pam or olive oil to spray muffin tins
Instructions
Total Cook and Prep Time: 45 Minutes
Makes Appx: 18 Egg Bites
Preheat the oven to 350 Degrees Fahrenheit.
Place a frying pan on low-medium heat, allow two minutes for the pan to heat.
Slice raw bacon into small pieces, and add bacon pieces to the frying pan. Cook for 5-7 minutes on each side.
While bacon is cooking, take out a large mixing bowl and crack 8-12 eggs into the bowl. If you are making 12 egg bites, use 8 eggs, and use 10-12 eggs if you are making 18 bites.
Add a dash of salt and pepper to the egg bowl and whisk the eggs for several minutes until they are slightly frothy and the yolk and whites are combined.
Dice the red pepper and set aside.
Crumble the feta (if you didn’t buy it pre-crumbled), and shred the mozzarella (if you didn’t buy it pre-shredded).
Rip kale and set aside.
Lay out muffin tins and spray each one with Pam to ensure the egg bites don’t stick.
Distribute red pepper pieces and bacon pieces evenly amongst each of the muffin tins.
Using a measuring cup scoop about ¼ cup of whisked egg to each muffin tin (leaving about 1 inch at the top of the muffin tin).
Distribute crumbled feta evenly amongst each muffin tin on top of the eggs.
Add a handful of ripped kale to each muffin tin and top with a sprinkle of shredded mozzarlla.
Once the muffin tins are filled place in the oven and allow to bake for approximately 20-25 minutes. The kale should be lightly crisped and mozzarella should be melted before you remove from the oven.
Allow the egg bites to cool for 10 minutes before removing from the muffin tins. Store them in a container in the fridge and warm up each morning in the microwave for 45 seconds.
You can also store some in the freezer, and thaw in the fridge before heating to consume.
