Each month, we feature an 8-step recipe that's compatible with 8 Dean Supply products to help you put together the best daytime snacks, meals and desserts. We pair kitchen supplies that work best in functionality and expand your kitchen equipment selection so, you know exactly which items work best with different food types. From morning pick ups to evening cocktails, professional kitchens to the home, we've got you covered.
8 Large Eggs
1/2 Cup of Shredded Parmesan Cheese
2 tbsp Crushed Red Peppers
1 tbsp of Salt
1 tbsp of Black Pepper
1 cup of Chopped Kale
8 Step Egg Bite Recipe
Preheat oven to 400 degrees. Beat 1 dozen eggs with Update stainless steel whisk. A stainless steel whisk prevents yolks from damaging the material and makes for an easier clean up. If preferred, add salt and pepper in a mixing bowl.
Dice vegetables for egg bites and add into 6 count aluminum muffin tin. Add seasoning, then spray non-stick spray into muffin tin molds. For food prep, wash and store kale in Rubbermaid Round Storage container, to prevent leaves from wilting.
Shred your choice of Parmesan cheese with Tablecraft cheese grater. Use the smaller shredding holes for finer slices. Thinner slices help the cheese melt thoroughly during the baking process.
Add shredded cheese into individual molds. Don't worry if ingredients are uneven in the mold. After you add the eggs and place in the oven, ingredients will raise as the egg bakes,
Remove refrigerated egg beat and pour mixture into tin molds. Be mindful that eggs will rise while baking, so leave about 1/2 inch difference for your egg bites to grow in the oven.
Bake 25 minutes, or until eggs are completely cooked.
Remove egg bites from oven. Serve warm with a side salad or toast. Ideal as a daytime protein pick me up. If packaging for grab-n-go meals, use a Genpak clear hinged container to protect eggs from going stale. Egg bites can be refrigerated for up to two days.
Store leftover egg mixture in Rubbermaid round storage container overnight or up to 48 hours.