Silky Egg Bites

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Steven and Wes visited this summer for their annual Boy Scout camp in Rock Island. After making omelettes for the weekend, I wanted to use up the omelette ingredients but in some portable vessel for their camp site. These fit the bill, were easy to make, and kept all week in the fridge for a quick protein snack.

6 eggs

1 1/4 cup whole milk (You can use half and half or cream, but skim milk would make these too watery.)

1/4 cup sour cream

Salt and pepper (to taste)

Fillings: (whatever you want!)

Above are sundried tomato with goat cheese and sausage with shredded cheddar

~ Preheat oven to 325 degrees.

~ Boil 2 cups of water in teapot, kettle, or microwave.

~ Blend VERY well the eggs, milk, sour cream, salt and pepper.

~ Spray/grease a muffin tin WELL and spray the WHOLE pan, not just the cups.

~ Fill each muffin tin 3/4 of the way up with the egg mixture.

~ Add filling till the muffin cup is JUST full.

~ Place the muffin cup on a rimmed cookie sheet and place in oven.

~ Carefully fill the cookie sheet with boiling water about half way up the muffin tins.

~ Bake for 30 minutes until the eggs are set.

~ Let cool for 5 minutes and egg bites will slip out of the muffin tins fairly easily.

~ These kept great in the fridge and only took 45 seconds in the microwave. (I'll bet they even freeze well . . . TBD)