Name: Ham, Cheddar, and Green Chile Egg Bites
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 tablespoon unsalted butter, divided -; 1 teaspoon olive oil -; 1 1/2 cups finely diced, pre-cooked ham -; 2 scallions, finely diced -; 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Ham, Cheddar, and Green Chile Egg Bites

1. 1 tablespoon unsalted butter, divided -

2. 1 teaspoon olive oil -

3. 1 1/2 cups finely diced, pre-cooked ham -

4. 2 scallions, finely diced -

5. 3/4 teaspoon kosher salt, divided -

6. 1/2 cup shredded, Cheddar cheese -

7. 1 (4-ounce) can mild diced green chiles -

8. 9 large eggs -

9. 1/4 cup half and half -

How to cook deliciously - Ham, Cheddar, and Green Chile Egg Bites

1. Stage

Preheat the oven to 325°F.

2. Stage

Grease the muffin tin: Microwave 1 tablespoon butter in a microwave-safe bowl or measuring cup until melted, about 15 to 20 seconds. Using a pastry brush or paper towel, thoroughly coat each well in a 12-well muffin or cupcake tin generously with the melted butter.

3. Stage

Cook the filling: In a large nonstick skillet over medium heat, add the olive oil. When the oil is hot, add in the ham, scallions, and 1/4 teaspoon kosher salt. Cook, until the ham is just beginning to brown at the edges, 4 to 5 minutes. Remove from heat and let cool.

4. Stage

Prepare the egg mixture: Using an immersion blender or regular blender, blend the eggs, half-and-half, and 1/2 teaspoon salt until frothy and completely homogenous, 20 to 25 seconds.

5. Stage

Finish the filling: In a medium bowl, combine the sautéed ham mixture, cheddar cheese, and diced green chiles.

6. Stage

Fill the muffin tin: Divide the ham, chile, and cheese mixture evenly among the 12 wells of the muffin tin. Pour the egg mixture evenly in each filled well, making sure not to fill more than 3/4 full. Use the handle of a spoon or fork to gently swirl each well and combine the filling with the egg mixture.

7. Stage

Bake the egg bites: Bake egg bites for 16 to 18 minutes, turning the muffin tin halfway through cooking to ensure they bake evenly. To test for doneness poke the center of an egg bite with your finger. It should be bouncy and just set, and the edges where the egg meets the muffin tin should be a pale golden brown. The egg bites will continue to set up as they cool.

8. Stage

Serve or store the egg bites: Remove the cooked egg bites from the oven and run a butter knife around the edge of each well to release any stuck-on bits. Let cool for 5 to 10 minutes, then remove to a plate. Serve warm, or allow to cool to room temperature and then freeze or refrigerate. Did you love the recipe? Give us some stars below!