Make-Ahead Breakfast Bites

Gluten Free
Health score
1%
Make-Ahead Breakfast Bites
35 min.
12
108kcal

Suggestions


Start your day off right with these delicious Make-Ahead Breakfast Bites! Perfect for busy mornings or leisurely brunches, these gluten-free treats are not only easy to prepare but also packed with flavor. With a delightful combination of savory Cheddar cheese, diced ham, and fluffy eggs, each bite is a satisfying way to fuel your day.

Imagine waking up to the enticing aroma of freshly baked breakfast bites, ready to be enjoyed in just 35 minutes. Whether you're hosting a brunch gathering or simply looking for a quick breakfast option, these bites are sure to impress. They are versatile enough to cater to various tastes, and you can easily customize them by adding your favorite herbs or vegetables.

What’s more, these breakfast bites are a breeze to make ahead of time. Simply prepare a batch, store them in the fridge or freezer, and reheat them whenever you need a nutritious meal on the go. With only 108 calories per serving, they make for a guilt-free indulgence that doesn’t compromise on taste. So gather your ingredients, roll up your sleeves, and get ready to whip up a batch of these delightful Make-Ahead Breakfast Bites that will have everyone coming back for seconds!

Ingredients

  • 0.7 cup cheddar cheese grated
  • 0.7 cup seasoning cubes diced
  • 12  eggs 
  • 0.5 tablespoon rosemary leaves fresh chopped
  • cup milk 
  • 0.3 teaspoon pepper 
  • teaspoon salt 
  • 3.5 cups frangelico 
  • 3.5 cups frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wooden spoon
  • microwave
  • muffin liners
  • rolling pin

Directions

  1. Heat oven to 375F. Spray 12 regular-size muffin cups with cooking spray
  2. In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick.
  3. Cut into rounds with 3- or 4-inch round cutter.
  4. Press the rounds into muffin cups.
  5. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham.
  6. Sprinkle with salt, pepper and rosemary.
  7. Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using knife.
  8. Serve immediately.
  9. Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.

Nutrition Facts

Calories108kcal
Protein33.14%
Fat60.94%
Carbs5.92%

Properties

Glycemic Index
8.08
Glycemic Load
0.41
Inflammation Score
-2
Nutrition Score
5.525217347333%

Flavonoids

Naringenin
0.02mg

Nutrients percent of daily need

Calories:107.73kcal
5.39%
Fat:7.2g
11.08%
Saturated Fat:2.96g
18.52%
Carbohydrates:1.58g
0.53%
Net Carbohydrates:1.55g
0.57%
Sugar:1.27g
1.42%
Cholesterol:175.79mg
58.6%
Sodium:387.64mg
16.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.81g
17.62%
Selenium:15.67µg
22.39%
Vitamin B2:0.26mg
15.12%
Phosphorus:136.53mg
13.65%
Vitamin B12:0.57µg
9.47%
Calcium:94.6mg
9.46%
Vitamin B5:0.78mg
7.78%
Vitamin D:1.14µg
7.61%
Vitamin A:336.11IU
6.72%
Zinc:0.88mg
5.89%
Folate:22.1µg
5.52%
Iron:0.83mg
4.62%
Vitamin B6:0.09mg
4.6%
Vitamin E:0.52mg
3.46%
Potassium:97.2mg
2.78%
Magnesium:9.57mg
2.39%
Vitamin B1:0.03mg
2.06%
Copper:0.03mg
1.75%
Manganese:0.02mg
1.02%