Philly Cheesesteak Egg Bites

Continuing with the concept of healthier snacks for the new year, these make-ahead egg bites are great to make in bulk, keep in the fridge for up to a week, and heat up whenever you need a quick nosh!

INGREDIENTS:

1 lb Ground Beef
2 Green Bell Pepper, Chopped
1 cup Jack Cheese, Shredded
1 cup Cheddar Cheese, Shredded
1 cup Cremini Mushrooms, Sliced
2 tbsp Garlic, Chopped
12 Eggs
1 cup Heavy Cream
Salt and Pepper

INSTRUCTIONS:

Begin by browning the ground beef in a skillet over medium heat, then drain the fat off of the cooked beef and place to the side. Add 2 tbsp of oil to the skillet and once it’s hot, add the green bell pepper, mushrooms, and garlic. Sweat the veggies out until soft and fragrant and season lightly with salt and pepper. Remove the veggies from the pan and along with the cooked beef, allow to cool in the fridge.

While the beef mixture is cooling, crack all of your eggs into a large bowl, add the heavy cream, and whisk until smooth and combined.

When the beef mixture is cooled, add it to the egg mix, along with the veggie mix, shredded cheese, and some salt and pepper. Bring out your Muffin/Cupcake pan and spray the insides generously with nonstick spray. Evenly distribute the egg and meat mix into the cups.

Place into a preheated 350* oven for 20 minutes, or until fully set. Cool in the fridge and store in a ziplock bag or lidded container for up to one week.