Ingredients
Scale
- 8 large eggs
- 1/4 cup milk (or unsweetened almond milk)
- 1/2 cup mini turkey pepperoni slices
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or olive oil for greasing
- Optional: Marinara sauce for dipping
Instructions
- Step 1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with cooking spray or olive oil to ensure the egg bites don’t stick. For the easiest cleanup, consider using a silicone muffin pan.
- Step 2: Whisk the Egg Mixture: In a large mixing bowl, crack the eggs and add the milk, Italian seasoning, garlic powder, salt, and pepper. Whisk everything together vigorously until the mixture is well-combined and slightly frothy.
- Step 3: Layer the Fillings: Evenly distribute the shredded mozzarella cheese and about two-thirds of the mini turkey pepperoni slices into the bottom of each prepared muffin cup.
- Step 4: Pour the Eggs: Carefully pour the whisked egg mixture into each muffin cup, filling them about 3/4 of the way to the top. This leaves room for the eggs to expand as they bake.
- Step 5: Add Final Toppings: Place the remaining mini turkey pepperoni slices on top of each egg cup. This gives them a classic “pizza” look once they come out of the oven.
- Step 6: Bake and Cool: Place the muffin tin in the oven and bake for 18 to 22 minutes. The egg bites are finished when they are set in the center and the edges are a light golden brown. Let them cool in the pan for 5 minutes before removing.
- Cook Time: 30 minutes