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To achieve a smooth mixture for your mini roasted red pepper egg bites, start by letting your cream cheese sit at room temperature for about 15 minutes. This softening step makes it easier to blend with the eggs. In a mixing bowl, add the eggs and cream cheese together. Using a hand mixer or a whisk, blend the two until the mixture is creamy and free of lumps. Make sure to scrape down the sides of the bowl as you mix, ensuring that every bit of cream cheese is incorporated. This step is crucial as it contributes to the light and fluffy texture of the egg bites.

Mini Roasted Red Pepper Egg Bites

Start your day with a burst of flavor and nutrition with mini roasted red pepper egg bites. Perfect for busy mornings or brunch gatherings, these versatile bites are easy to make and can be customized to fit any dietary preference. Packed with protein, vitamins, and deliciousness, they can be prepared ahead of time and stored for later. Enjoy them warm or cold, as a snack, or alongside your favorite dishes. Elevate your breakfast game with this delightful recipe!
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Ingredients
  

6 large eggs

1/2 cup roasted red peppers, diced (jarred or homemade)

1/4 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Fresh basil or parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a mini muffin tin with cooking spray or olive oil to prevent sticking.

    Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and whisk them until well blended. Add the cream cheese into the eggs and beat until smooth.

      Add Flavors: Mix in the diced roasted red peppers, shredded mozzarella, Parmesan cheese, garlic powder, onion powder, and season with salt and pepper. Stir until everything is well combined.

        Fill the Muffin Tin: Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full to allow room for rising.

          Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg bites are puffed up and a toothpick inserted in the center comes out clean.

            Cool and Serve: Let the egg bites cool in the pan for about 5 minutes before using a small knife to gently loosen them. Carefully remove them from the muffin tin and transfer to a serving plate.

              Garnish: If desired, sprinkle chopped fresh basil or parsley on top before serving.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 12 mini bites