Make-Ahead Mushroom Egg Bites Recipe
These make-ahead mushroom egg bites are a delicious, nutritious, and simple breakfast that you can prepare in advance. Made with a combination of eggs, vegetables, and cheese, these bites are packed with proteinaceous eggs and plenty of flavor. Plus, they're easy to freeze and reheat, making them a lifesaver on busy mornings. Simply pop a few bites in the microwave and you'll have a hearty and satisfying breakfast that will keep you going all morning long.
Here is what our recipe developer, Milena Manolova, has to say about this recipe: "First of all, it's the ultimate combination of flavors and convenience. These fluffy egg bites combine the earthy richness of button mushrooms, the slight sweetness of red and green bell peppers, the freshness of the green onion and parsley, and the savory kick of paprika. The parmesan cheese brings a nutty, salty note, while feta cheese adds a creamy tang, making every bite an explosion of flavor."
These mushroom egg bites are a versatile and satisfying option for anyone looking to elevate their breakfast game. They are also a great option for on-the-go breakfasts. Simply pack them up in a reusable container and you'll have a nutritious and delicious breakfast that you can enjoy anywhere. So read on if you're looking for a quick, easy, and delicious breakfast recipe that you can put together ahead of time.
Gather all the ingredients for the make-ahead mushroom egg bites recipe
The ingredients you need for this recipe are eggs, button or cremini mushrooms, red and green bell peppers, green onion, fresh parsley, feta cheese, parmesan, paprika, salt and black pepper, and olive oil or vegetable oil of your choice.
Step 1: Preheat the oven
Preheat the oven to 350 F.
Step 2: Add the olive oil to a pan
In a frying pan warm two tablespoons of olive oil.
Step 3: Add the chopped bell peppers
Add the chopped bell peppers and cook on medium heat for 2 minutes.
Step 4: Add the mushrooms
Add the mushrooms and cook for 3 more minutes.
Step 5: Add the paprika
Add the paprika and cook for 2 more minutes, until the mushrooms are soft. Transfer to a large bowl.
Step 6: Add the rest of the ingredients for the filling.
Add the parmesan, feta, chopped green onion, and chopped fresh parsley.
Step 7: Mix the ingredients
Mix everything together.
Step 8: Add the salt and black pepper to the eggs.
In a separate bowl, add the salt and black pepper to the beaten eggs.
Step 9: Whisk the eggs.
Whisk them vigorously. Set aside.
Step 10: Brush a muffin pan with oil
Brush a muffin pan with the rest of the olive oil using a pastry brush.
Step 11: Fill the muffin pan with mushroom mixture
Fill each muffin cavity with some of the mushroom mixture.
Step 12: Pour the beaten eggs on the filling
Pour the eggs over each filling.
Step 13: Bake the egg bites
Bake on the middle rack for 20 minutes.
Step 14: Remove them from the muffin pan when baked
Remove the pan from the oven and take out each muffin while still hot.
Step 15: Serve and enjoy
Serve them warm or at room temperature.
How do you store make-ahead mushroom egg bites?
After baking your egg bites, allow them to cool to room temperature. This step is essential to prevent condensation from forming in the storage container. You can store the egg bites in an airtight container or a resealable plastic bag. If you're using a container, consider lining the bottom with a paper towel to absorb any excess moisture. These egg bites can be stored in the fridge for up to 3-4 days.
If you want to store them for a more extended period, you can freeze your egg bites. Wrap them individually or use parchment paper to separate layers to prevent sticking. Placed in a freezer-safe container or a vacuum-sealed bag they can be frozen for up to 2-3 months. When you're ready to enjoy your make-ahead mushroom egg bites, you can reheat them in the microwave for a quick breakfast or in the oven for a more oven-fresh taste. If you've frozen them, thaw them in the fridge before reheating.
How should you serve make-ahead mushroom egg bites?
Egg bites are a fantastic addition to your breakfast or brunch spread. Place them on a platter alongside some fresh fruit, toast, or a salad for a balanced meal. Pack them in a bento box or lunchbox for a satisfying and portable meal. They're perfect for on-the-go lunches or picnics. Serve your egg bites with a dipping sauce for added flavor. A simple sriracha mayo, salsa, sour cream, or a pesto drizzle can elevate their taste. Pair them with bacon, sausage, or breakfast potatoes for a hearty morning meal. If you're feeling creative, tuck a couple of egg bites into a tortilla or between two slices of bread for a unique breakfast sandwich, or you could crumble them up and add them to a salad. The egg bites are a great addition to a big breakfast or brunch platter alongside other breakfast favorites like pancakes, waffles, or omelets.
Can you make make-ahead mushroom egg bites in an air fryer?
You can cook make-ahead mushroom egg bites in an air fryer. Instead of using a muffin pan, you would use a silicon mold. Pour the egg mixture into the silicone molds, filling each about two-thirds full. Place the molds in the air fryer basket. If you don't have a silicone muffin tin, you can use a regular muffin tin, but be sure to line the cups with parchment paper first. To prevent the egg bites from sticking to the muffin tin, be sure to grease the cups well with cooking spray.
Cook the egg bites in the preheated air fryer for about 10-12 minutes at 350 F until they are set and slightly golden on top. Cooking times may vary depending on your air fryer, so keep an eye on them and adjust as needed. Allow the egg bites to cool slightly before removing them from the molds. Garnish with fresh parsley or green onions if desired.
- 3 tablespoons olive oil, divided
- 1 cup chopped red and green bell pepper
- 8 ounces button mushrooms
- 1 teaspoon paprika
- ½ cup parmesan cheese
- 1 cup crumbled feta cheese
- ½ cup chopped green onion
- ¼ cup finely chopped fresh parsley
- 10 beaten eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 350 F.
- In a frying pan warm two tablespoons of olive oil.
- Add the chopped bell peppers and cook on medium heat for 2 minutes.
- Add the mushrooms and cook for 3 more minutes.
- Add the paprika and cook for 2 more minutes, until the mushrooms are soft. Transfer to a large bowl.
- Add the parmesan, feta, chopped green onion, and chopped fresh parsley.
- Mix everything together.
- In a separate bowl, add the salt and black pepper to the beaten eggs.
- Whisk them vigorously. Set aside.
- Brush a muffin pan with the remaining tablespoon of olive oil using a pastry brush.
- Fill each muffin cavity with some of the mushroom mixture.
- Pour the eggs over each filling.
- Bake on the middle rack for 20 minutes.
- Remove the pan from the oven and take out each muffin while still hot.
- Serve them warm or at room temperature.
| Calories per Serving | 148 |
| Total Fat | 11.2 g |
| Saturated Fat | 4.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 148.6 mg |
| Total Carbohydrates | 2.7 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 0.9 g |
| Sodium | 269.4 mg |
| Protein | 9.4 g |
