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Cheddar Egg Bites with Green Chile

Kickstart your day with these delicious Ham, Cheddar, and Green Chile Egg Bites! They’re fluffy, savory, and packed with the smoky flavor of ham, the creamy richness of cheddar, and the mild spice of green chiles. Perfect for meal prepping, these egg bites are great for breakfast, snacks, or even a light lunch.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 egg bites
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon unsalted butter divided
  • 1 teaspoon olive oil
  • 1 1/2 cups finely diced pre-cooked ham
  • 2 scallions finely chopped
  • 3/4 teaspoon kosher salt divided
  • 1/2 cup shredded cheddar cheese
  • 1 4-ounce can mild diced green chiles
  • 9 large eggs
  • 1/4 cup half-and-half

Method
 

Preheat the oven:
  1. Preheat your oven to 325°F (165°C).
Grease the muffin tin:
  1. Melt the butter in the microwave for 15–20 seconds. Use a pastry brush or paper towel to coat the wells of a 12-cup muffin tin generously with the melted butter.
Cook the filling:
  1. Heat the olive oil in a nonstick skillet over medium heat.
  2. Add the diced ham, scallions, and 1/4 teaspoon kosher salt. Cook for 4–5 minutes until the ham starts to brown.
  3. Remove from heat and let cool slightly.
Prepare the egg mixture:
  1. In a blender, combine the eggs, half-and-half, and 1/2 teaspoon kosher salt.
  2. Blend for 20–25 seconds until frothy and smooth.
Assemble the filling:
  1. In a medium bowl, mix the sautéed ham, shredded cheddar cheese, and diced green chiles.
Fill the muffin tin:
  1. Divide the ham, cheese, and chile mixture evenly among the 12 muffin cups.
  2. Pour the egg mixture over the filling in each cup, filling no more than 3/4 full.
  3. Gently swirl the ingredients together with a fork or spoon handle.
Bake the egg bites:
  1. Place the muffin tin in the oven and bake for 16–18 minutes, turning the tin halfway through to ensure even cooking.
  2. The egg bites are done when they’re slightly golden around the edges and bouncy to the touch.
Cool and serve:
  1. Let the egg bites cool in the tin for 5–10 minutes.
  2. Run a butter knife around the edges of each cup to loosen, then transfer to a plate.
  3. Serve warm, or let cool completely before refrigerating or freezing.

Notes

    • Storage: Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
    • Reheating: Microwave refrigerated egg bites for 20–30 seconds or bake frozen egg bites at 300°F for 10–12 minutes.
    • Customization: Swap the ham for cooked bacon, sausage, or turkey. You can also add extra veggies like bell peppers or spinach.
    • Mini Option: Use a mini muffin tin to make bite-sized portions; reduce the baking time to 10–12 minutes.
 

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