Community recipe
Tender Onion & Bell Pepper Egg Bites
Soft, savory baked egg bites with buttery sautéed onion and bell pepper. A gentle oven keeps them custardy without a water bath; makes 12 standard-size bites for make-ahead breakfasts.
- Serves
- 12
- Prep
- 15 min
- Cook
- 38 min
- Difficulty
- medium
Get ready
Ingredients
- 1 tsp butter, softened, for greasing
- 1 yellow onion, small, peeled and finely diced
- 1 bell pepper, seeded and finely diced
- 1 tbsp butter
- 8 eggs
- 0.33 cup milk
- 0.5 tsp salt
- 0.25 tsp black pepper, ground
Make it
Instructions
- 01
Prepare the oven and muffin pan
Set a rack in the center of the oven and preheat to 300°F (150°C). Coat all 12 wells of a standard muffin pan thoroughly with 1 tsp butter, softened, for greasing, including the sides; set the pan on a rimmed baking sheet for easy transfer. Why: A lightly greased pan releases the bites, while gentle heat helps keep their centers tender.
- 02
Wash and dice the vegetables
Wash and dry 1 item yellow onion, small, peeled and finely diced and 1 pepper bell pepper, seeded and finely diced. Peel the onion; halve and seed the pepper. Dice both finely, about ¼ inch, so they distribute evenly among the bites. Why: Small, dry pieces cook evenly and won't leave large, watery pockets in the custard.
- 03
Sauté the onion and pepper
Set a skillet over medium heat and melt 1 tbsp butter. Add the diced onion and pepper; cook for 8 minutes, stirring occasionally, until softened and any released liquid has evaporated. Turn off the heat and spread the vegetables on a plate to cool for about 3 minutes. Why: Cooking off moisture concentrates flavor and helps the egg bites set without turning watery.
- 04
Whisk the custard and fill the pan
While the vegetables cool, crack 8 items eggs into a mixing bowl. Add 0.33333 cup milk, 0.5 tsp salt, and 0.25 tsp black pepper, ground; whisk until fully combined but not foamy. Stir in the cooled vegetables. Divide the mixture evenly among the prepared wells, filling each roughly halfway to two-thirds full. Why: Even mixing and a little headroom let the bites puff gently without spilling.
- 05
Bake gently
Transfer the baking sheet and filled pan to the preheated 300°F (150°C) oven. Bake for 24–30 minutes, until the edges are set and the centers wobble only slightly when the pan is nudged; the centers should reach 160°F (71°C) on an instant-read thermometer. If needed, continue baking in 2-minute increments until they reach that temperature. Why: Low, steady heat sets the eggs safely without making them rubbery.
- 06
Rest, unmold, and serve
Remove the pan from the oven and rest the bites for 5 minutes. Run a thin silicone spatula around each well, lift out the bites, and serve warm. For make-ahead portions, cool promptly, refrigerate in a covered container within 2 hours, and use within 3–4 days; reheat until steaming hot. Why: A short rest makes the bites easier to release, and prompt chilling keeps leftovers safe.
