Easy Egg Bites Recipe (with Video)

Preparation before cooking
1. Heat the oven to 325°.
2. Fill a tea kettle almost completely full with water and bring to a boil. If it reaches a boil before you're ready to use it, set it aside.
3. Line a 12-cup muffin pan with muffin liners.
4. If adding any mix-ins, prepare them now (chop and cook vegetables, cook and crumble sausage or bacon, etc.; see ideas in the Notes below).
5. Grease the muffin liners.
6. Add the mix-ins (if using) to the muffin cups.
Preparing the egg mixture
1. Into a large bowl, crack the eggs and add the salt and pepper. Whisk until fully blended.
2. For easy pouring, I like to transfer the egg mixture to a large measuring glass (4-cup or larger). The spout makes filling the muffin liners easier. Pour the egg mixture into the muffin cups, filling almost to the top.
Setting up the oven
1. Pull the oven rack out halfway and place a roasting pan or other large pan on the rack. Place the muffin pan in the roasting pan. Carefully fill the roasting pan with the water from the kettle until about halfway up the muffin pan. (See Notes below for alternative method.)
2. Push the rack and roasting pan into the oven, close the door and let bake for 35-40 minutes, just until the tops of the egg bites are set.
After baking
1. Remove the roasting pan from the oven. Let the muffin pan cool in the roasting pan for 5 minutes, then remove the muffin pan to a cooling rack. Let cool for another 10 minutes, then enjoy.