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Hot Honey Egg Bites
Servings
Makes 12
Prep time
0 hours 10 minutes
Cook time
0 hours 15 minutes
Soft, fluffy egg bites with a subtle kick of hot honey heat. This batch gives you the best of both worlds: half packed with sweet red pepper, half loaded with savoury bacon. Finished with Honey Sriracha for full-on flavour, they’re perfect for grab-and-go breakfasts, meal prep, or an easy brunch upgrade.
Ingredients
-
8 large eggs
-
100ml double cream
-
3 tbsp Honey Sriracha (plus extra to finish)
-
1 tsp fine salt
-
½ tsp freshly ground black pepper
-
½ large red pepper, finely diced
-
120g mature cheddar, grated
-
120g bacon (streaky or back), finely chopped
-
Chives, to finish
Directions
1
Preheat your oven to 180°C fan. Lightly grease a 12-hole muffin tin.
2
Cook the chopped bacon in a frying pan over medium heat for 5–6 minutes until lightly crispy. Set aside and drain on kitchen paper.
3
Finely dice the red pepper.
4
In a large bowl, whisk together the eggs, double cream, Honey Sriracha, salt and black pepper until smooth and well combined.
5
Pour the egg mixture evenly over all 12 holes, filling each about ¾ full.
6
Add the red pepper and cheddar cheese to 6 of the muffin holes.
7
Add the cooked bacon to the remaining 6 holes.
8
Bake for 15 minutes, until the egg bites are just set and lightly puffed.
9
Leave to cool slightly, then remove from the tin. Drizzle lightly with extra Honey Sriracha and top with chopped chives before serving.
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