Hello Friends! My obsession with my bento box continues apace. I am sure that like me, the endless days of sheltering in place have meant that meals have become a blur and not only that, a boring, burdensome chore. Put your hand up if delivery of meals and takeout became a way of relieving the tedium instead of an occasional treat. Pulling out my bento box again (which I wrote about here) forced me to get creative. I decided to make a batch of delicious egg bites, sometimes called egg muffins, to stow into the box. They are incredibly easy to whip up and are great for breakfast or a quick snack. I used extra large silicone muffin cups but a muffin tray would work as well.
Grease the interior of the cups. I needed 8 large eggs for 6 cups. Crack the eggs into a large mixing bowl.
I do love cheese so I mixed in 2 large handfuls of grated cheddar cheese to the eggs. I also layered in diced mushrooms, cherry tomatoes and peas. A couple twists of the pepper grinder were added as well. Bake in the oven for 20 to 25 minutes at 350 degrees Fahrenheit or until the tops are crisp. I filled the cups halfway as the egg mixture puffed up to the edge of the cups but when I took them out of the oven they deflated. Place them on a rack until they have cooled down.
Truly, you need almost no skill level whatsoever to make these yummy snacks and it is a good way to sneak some veggies into your diet.
Egg bites are the perfect size to tuck into a bento box or your child's lunchbox.
I added a pesto pasta to my bento box that day as well. I am on the lookout for smaller sized silicone cups as the extra large ones are a tad too tall to fit into my bento box. The silicone cups are a handy way of partitioning off food in a bento or lunch box if it doesn't come with compartments or dividers. If you try this recipe, let me know!
