These delightful mini ham and cheese egg bites are perfect for a quick breakfast or snack, offering a savory and satisfying flavor in every bite.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Heat a nonstick skillet over medium heat and coat it with cooking spray.
Using a nonstick skillet reduces the need for excess oil.
Add the diced onion to the skillet and sauté until softened, about 2 minutes.
Stir frequently to prevent the onion from burning.
Add the diced ham to the skillet and cook for an additional 3 minutes.
Ensure the ham is evenly heated and slightly browned for better flavor.
Remove the skillet from heat and let the mixture cool for 5 minutes.
Cooling prevents the eggs from cooking prematurely when mixed.
In a mixing bowl, whisk together the eggs, shredded cheese, chopped chives, dried thyme, and ground black pepper.
Whisking thoroughly ensures a uniform mixture.
Add the cooled onion and ham mixture to the egg mixture and stir to combine.
Mix gently to avoid breaking the ingredients apart.
Spray a mini muffin tin with cooking spray and spoon the mixture evenly into the cups.
Fill each cup about three-quarters full to allow room for expansion.
Bake in the preheated oven for 20 minutes or until the egg bites are set and lightly golden.
Check doneness by inserting a toothpick; it should come out clean.
Let the egg bites cool slightly before removing them from the tin. Serve warm and enjoy!
Use a small spatula or knife to gently release the bites if they stick.
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