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Coffee Shop Egg Bites
Ingredients
1 large egg
45 ml of shredded Cheddar cheese
30 ml of softened cream cheese
7.5 ml of crumbled cooked bacon
Note: 5 ml = 1 teaspoon
15 ml = 1 tablespoon
Directions
1. In a personal blender jar, add egg and cheeses. Cover with Lid.
2. Press and hold ON button until just blended, about 10 seconds. Divide mixture evenly between Egg Cups in Egg Bite Tray. Do not exceed
MAX Fill Line. Sprinkle tops with bacon.
3. Add 100 ml water to Water Reservoir Center of the Egg Bites Maker. Place Egg Bite Tray over Reservoir. Place Lid on Egg Bite Tray.
4. Plug into outlet to start cooking. The Power Light and Cooking Light will illuminate. When the green Cooking Light turns off, egg bites are
done. Unplug.
5. Remove Lid. Remove egg bites to a plate to serve.
Serves: 1
Test Kitchen Tip: If cooking a second batch and the Egg Bites Maker is still hot, add an additional 10 ml of water.
Variation:
Egg Whites with Roasted Red Peppers and Basil: Follow recipe above, but substitute 2 large egg whites for 1 large egg, Monterey Jack cheese
for Cheddar, and omit bacon. Add a pinch of salt and ground black pepper, if desired. Divide mixture evenly between Egg Cups in Egg Bite Tray.
Do not exceed MAX Fill Line. Add 1 teaspoon chopped fresh basil to each Egg Cup. Mix lightly. Sprinkle 1 teaspoon chopped roasted red pepper
and 1 teaspoon sliced green onion on top of each Cup. Cook as directed.
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