Egg Bites
Yield 6 to 8 servings (makes 24 egg bites)
Prep Time 10 minutes
Cook Time 35 to 40
I regularly make these for a quick breakfast and grab-and-go snacks.
Ingredients:
Nonstick cooking spray, for the pan
1 pound (454g) lean ground beef (about 90% lean, such as sirloin)
¾ teaspoon Kosher salt, divided
2 broccoli crowns (about 1 pound [454g])
12 large eggs
1 teaspoon adobo seasoning
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 cup crumbled feta or 2 cups shredded sharp cheddar
Special Equipment:
2 standard 12-cup muffin tins
Directions:
Preheat the oven to 375°F (190°C). Generously grease the cups of two nonstick 12-cup muffin pans with the cooking spray.
In a large skillet over medium heat, cook the beef and 1/4 teaspoon salt, breaking up the meat with the side of a wooden spoon, until browned, about 4 minutes. Using a slotted spoon, transfer the beef to a medium mixing bowl.
Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook until it turns bright green and just begins to soften, about 2 minutes. Place a large mixing bowl with ice and cold water next to the stovetop. Using tongs, transfer the broccoli to the ice bath with tongs and let cool. Drain the broccoli well. Cut the florets off the stalk of each crown, and coarsely chop the florets. Add the chopped broccoli to the beef and mix.
In another large mixing bowl, whisk the eggs, adobo, garlic powder, ½ teaspoon salt, and the pepper until uniform. Stir in the cheese with the beef and broccoli mixture. Divide the mixture evenly among the cups of the muffin pans (I use an ice-cream scoop).
Bake until the bites are firm, 25 to 30 minutes. If you want them more brown and crisped on top, broil them in the pans about 6 inches (15cm) from the heat, about 1 minute. (Watch them carefully because they can easily burn.)
Transfer the pan to a wire rack and let cool for 5 minutes. Remove the bites from the muffin pan and serve warm or cool completely. The egg bites can be refrigerated in an airtight container for up to 2 days. Or freeze them in a resealable plastic bag for up to 1 month. Reheat in a microwave oven for 30 seconds to 1 minute, depending on if they are refrigerated or frozen.