Herb & Mushroom Egg Bites

We had a great evening with Jonathan and Priscilla last night. Priscilla, as always, prepared a simple Mediterranean feast with lemon basil grilled ahi tuna taking center stage. We never go empty handed, and she said to just surprise her with something, since she already had everything planned. So I brought some delicious herb and mushroom egg bites. They went very well with the rest of the meal. We dined al fresco, underneath the shade of their big tree in their back yard. As always, Priscilla had everything looking spectacular too.

My egg bites were like little mini quiches. They were filled with green chili bacon, sauteed mushrooms and fresh thyme and chives. They were a delicious side dish to a perfect meal. Jonathan grilled the tuna to perfection! It was so good. Priscilla had also made focaccia, and a fantastic salad with orzo, peas, asparagus, arugula and feta cheese (she had the cheese on the side, just for me, so I didn’t have to work around it). She made a fresh peach pie for dessert too. It was a perfect summer meal. 🙂

Herb & Mushroom Egg Bites

This recipe was so simple and easy to make. It only takes a few simple, basic ingredients too. If you want to make them vegetarian, just leave out the bacon, or you could substitute ham instead of bacon, for something a little different too.

Preheat the oven to 350* F or 180* C.

Spray a muffin pan with cooking spray.

3-4 sliced bacon, cooked and crumbled

8-10 oz mushrooms, sliced and sauteed in the bacon grease

salt & pepper to taste

9 eggs

2/3 cup shredded jack cheese, or cheese of your choice

2/3 cup heavy whipping cream

1 TBSP minced chives

1 TBSP fresh thyme

Cook the bacon, let cool for a bit, then crumble.

Sautee the mushrooms in the bacon grease.

Whisk everything together, including the crumbled bacon and the mushrooms, reserving 12 mushroom slices on the side.

Pour the mixture into the prepared muffin tins, and fill to about 3/4 full. Place one sliced mushroom on the top of the egg batter in each cup.

Bake for about 25 minutes, or until the centers are set and the egg bites are slightly golden. Let cool in the pan for a few minutes, then carefully pop them out. Serve warm or hot.

If you like quiche, I promise you will like these too. And if you are trying to cut back on your carbs and or gluten products, these are crustless, which means you can eat all you want and they are guilt free.

Have a great day and make everyday great. Life is always better when shared with good friends and good food. Stay safe and stay well. ‘Til next time.