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Christmas Morning Egg Bites

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Preparation time: 30 min
Serves 72 people
5 Average Rating

Created by Today Show food expert, Jane de Graaff, these egg bites are the ultimate breakfast delight.

Made with just a simple blend of cottage cheese and herbs, they’re baked until fluffy, then topped with smoked salmon, cucumber ribbons and slices of egg for a colourful finish. Perfect for prepping ahead, they take the stress out of planning big meals so you can spend more time with loved ones and less time in the kitchen.

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Ingredients

Egg Bites
  • 18 eggs
  • 1 cup cottage cheese
  • 1 cup grated cheese of your choice (e.g. sharp cheddar)
  • 2 tsp herbs of your choice, finely shredded (e.g. dill and parsley)
  • Salt and pepper, to taste (optional)
Suggested Toppings
  • 6 eggs hard boiled, cooled, shells removed and sliced into rounds
  • Smoked salmon, broken into flakes
  • 1 small cucumber, cut into thin ribbons and rolled into small swirls
  • Tartare sauce or mayonnaise

Method

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  1. Preheat your oven to 160°C and lightly butter a 3 x 24-hole mini muffin tins.
  2. Place your cottage cheese and grated cheese into a blender with your herbs, and salt and pepper if using. Crack all 18 eggs into the blender and blitz until the mixture is smooth and well combined.
  3. Pour the mixture evenly into the buttered mini muffin tins. Then bake at 160°C for 20 minutes or until set.
  4. Meanwhile, prepare your toppings of choice. Hard boil your eggs for 8 minutes, chill them in iced water and remove their shells. Once cool, slice them into disks using a sharp knife or an egg slicer. Make sure your cucumber is sliced into thin ribbons and rolled into swirls, and that your smoked salmon is broken into small pieces.
  5. Once the egg bites are cooked, let them cool and remove them from the tin. Serve them warm or chill them until needed, topping each with a dollop of mayonnaise and finishing with a slice of egg, some smoked salmon, or a cucumber swirl, alternating between them. Use up all your toppings and keep some egg bites plain to serve too. 

Notes

  • If you only have one muffin tin, you will need to cook batches. Alternatively, you can make larger tarts and bake them longer.
  • These can be made up to 3 days ahead and stored in the fridge in an airtight container, or frozen and defrosted when needed.

Reviews

Overall Rating

Average Rating: 5

1 review

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