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| Servings |
bites, 3 per serving
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Ingredients
- 1 cup milk , or unsweetened almond milk
- 1 tbsp cornstarch
- 6 large eggs
- 1 cup shredded Jack cheese
- ⅓ cup chopped roasted red peppers
- ¼ tsp kosher salt
- ¼ tsp black pepper
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 300F. Fill a baking dish (8x8-inch or 9x13-inch) with water, and place on the bottom shelf of the oven, this will help to create steam to cook the eggs. Generously grease a standard size 12-cup muffin tin.
- In a large bowl, whisk together the milk, cornstarch, and eggs until smooth. Add the shredded cheese and roasted red peppers. Season with salt and pepper.
- Divide the egg mixture among the 12 muffin tins, and bake for 22-25 minutes, or until the eggs are just set. Let cool, and remove gently using a butter knife or offset spatula.
- Store in the fridge in an airtight container for up to 4 days.