Make These Easy Spring Egg Bites for Grab-and-Go Weekday Breakfasts
To celebrate the arrival of spring, take advantage of the abundance of asparagus by baking this bright green sign of the season into easy, grab-and-go egg bites that cook up quickly thanks to the help of two common kitchen tools you definitely have on hand: a muffin pan and Bounty paper towels. Savory mushrooms, tangy goat cheese, and crisp chives mingle with the tender asparagus in a rich, creamy egg custard. Pop them out of the muffin pan for a quick and portable breakfast, or pack them into a picnic basket to enjoy outside as an easy frittata.
Quick Mushroom & Asparagus Egg Bites: Watch the Video
A Quicker Veggie Prep
When you’re prepping the veggies for your egg bites, reach for some Bounty paper towels to help out. You can use them as a colander to wash the asparagus, but don’t throw the damp paper towels out! They’re strong enough to be reused to wipe the mushrooms clean before slicing them.
After a quick round of precooking on the stove, spoon the mushrooms and asparagus into the muffin pan, top with creamy goat cheese and a simple egg custard of eggs and cream, and throw into the oven. The muffin pan is your best friend here for these egg bites, as they bake up into individual servings quicker than a quiche or egg casserole.
Perfect for a Picnic
When the egg bites are ready, pop them out of the tin and let them cool off on a dry sheet of Bounty paper towels, which are absorbent enough to quickly wick away any extra oil still clinging on. Eaten warm or at room temperature, these vegetarian egg bites are the perfect celebration of spring.
Prep time 25 minutes
Cook time 20 minutes
Makes12 egg bites
- 1 tablespoon
- 8 ounces
- 8 ounces
asparagus (about 8 spears)
- 1 clove
- 4 ounces
fresh goat cheese, crumbled
- 1/4 cup
- 2 tablespoons
chopped fresh chives
- 3/4 teaspoon
- 1/4 teaspoon
freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 12-well standard muffin tin generously with cooking spray; set aside.
Place the asparagus in the center of a 2-3 Bounty Select-A-size sheets and rinse under running water. Pat dry, trim, and cut into 1/2-inch pieces.
Use the damp paper towels to wipe the mushrooms clean. Halve and thinly slice.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and cook until tender, about 5 minutes. Stir in the asparagus and garlic, and cook until the asparagus is tender and brightened in color, about 3 minutes. Evenly divide the vegetables and goat cheese among the muffin wells; set aside.
Whisk the eggs, cream, chives, salt, and pepper together in a medium bowl or large liquid measuring cup until combined. Pour into the muffin wells, filling each about 1/2 full.
Bake until the egg bites are puffed and the edges are light golden-brown in color, 18 to 20 minutes. The centers should be just set and register at least 160°F. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to loosen the egg bites before removing them from the pan. Place the egg bites on a sheet of Bounty paper towels set on top of a wire rack to soak up the excess oil. Serve warm or cool completely on the wire rack before refrigerating or freezing.
Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze on a parchment-lined sheet pan. Once frozen, transfer to a freezer zip-top bag and freeze for up to 3 months.