Egg Bites Recipe - Spinach and Feta Egg Bites — THE HEAPING HARVEST (2024)

FAQs

Egg Bites Recipe - Spinach and Feta Egg Bites — THE HEAPING HARVEST? ›

You can eat your egg bites cold from the fridge but I think they're best warm. If you're reheating them at home just pop them into your steam oven at the same temperature you cooked at, and heat for 10-15 minutes.

You can eat your egg bites cold from the fridge but I think they're best warm. If you're reheating them at home just pop them into your steam oven at the same temperature you cooked at, and heat for 10-15 minutes.

If your egg bites turn out soggy, it's likely due to either undercooking or including too many vegetables. If you've added more vegetables than my recipe suggests, consider sautéing them to reduce excess moisture.

If your egg bites are still collapsing despite mixing the eggs less, your oven may also be too hot for the egg, cooking it too quickly for it to rise. Try testing your oven to make sure the temperature is accurate.

They shouldn't rise too much out of the top of the pan, which is what will prevent them from shrinking later. (If you bake these at 350ºF they will puff up and then shrink as they cool.) Let the egg bites cool in the pan for at least 15 minutes before serving.

A two-egg bite serving provides 12 grams of protein, which is a nice way to help meet your daily protein needs. You can boost the protein even higher by mixing in some bacon, chopped ham, or cooked breakfast sausage. Be sure to add this one to your collection of make-ahead high-protein breakfast recipes.

Technique tip: Store the egg bites in the refrigerator for up three to five days, or in the freezer in an airtight container or freezer zip-top plastic bag for up to two months. Reheat in the microwave for 30 to 60 seconds.

If you are wondering how to make egg bites fluffy, smooth, and deliciously creamy, follow these tips: What is this? Add cornstarch to the egg mixture in order to prevent coagulation of the protein and/or curdling, giving the egg bites a smooth, creamy-like texture.

Only after the egg is in the pan do you turn up the heat to medium-low. As the pan heats up, the egg cooks slowly, keeping its shape while the yolk stays intact. It's that simple—no rubbery eggs in sight. The best nonstick skillet makes all eggs easy.

These egg bites keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick on-the-go breakfast! You can also freeze them.

Why did my egg bites puff up? ›

Store egg bites in an air-tight container in the refrigerator for up to 5 days. Why did my egg bites puff up? As the eggs cook, bubbles form and they expand. After you take them out of the oven and they cool down a bit, they should deflate!

I learned this method when developing my Copycat Starbucks Egg Bites. Placing a muffin tin in a rimmed baking dish of water will prevent the muffins from rising too high as they bake. This prevents them from collapsing and shriveling later.

They're easy to cook using a silicone mold and your Instant Pot, or electric pressure cooker. Egg bites are just what they sound like—crustless, bite-sized, quiche-like rounds of eggs, cheese, and whatever mix-ins you want. They're tasty, portable, and easy to eat—just like the version from Starbucks!

Why are my egg bites rubbery? That happens when you overcook them. Baking them too long will dry out the eggs and lend them a rubbery texture.

To keep your egg bites from gluing themselves to the muffin tin, you want to keep them from ever making contact with the tin at all. To achieve this separation, you'll just need to pop a foil muffin or cupcake liner into each well of your muffin tin.

Better safe than sorry. We recommend discarding eggs that were left out longer than 2 hours at normal room temperature or more than 1 hour at 85F or above.

These egg bites can be stored in the refrigerator for up to one week. To reheat the egg bites from the refrigerator, place them under the broiler on low in the oven for 1-2 minutes or in a microwave for 30-60 seconds.

Hard boiled eggs are small, easily transportable, and last a week in the fridge. If you're down to eat your egg cold or at room temperature, you're totally in the clear and safe from any egg danger.

Egg salad should be served cold, and should not sit out at room temperature for longer than 2 hours. If you're serving it somewhere where it needs to be out of the fridge, make sure you are at least serving it over an ice bath or bowl of ice to keep it cool.

Egg temperature: It's easiest to separate eggs cleanly when they are refrigerator-cold. However egg whites whip up to a greater volume when they've had a chance to warm up a bit, 20 to 30 minutes.