These Breakfast Egg Patties will save time in the morning when you can meal prep for up to six sandwiches or breakfast burritos.
Ingredients
The primary ingredient for these egg patties is, of course, eggs. I’ve made these on repeat for months and it’s almost a perfect 8 large eggs to fill the 6 cavity egg mold.
It’s the diced and chopped vegetables that will surprise you, though. You want the dice as small as you can make it. And, you’ll be shocked how little you need. I usually use only half a mini bell pepper and maybe 3 or 4 leaves of spinach. Very little onion and very little mushroom.
You can use as little or as much as you like, a long as you leave room for the egg! You can also use other vegetables. I’ve used chopped tomato, black olives and even some left over cooked sweet potato!
When you use more vegetables, you may get into a situation where you use less egg, though. You could mix 6 eggs at first. Then, add another egg, as needed, until you get the right amount for your customized egg patties.
Silicone Egg Mold
I was able to find these egg molds on Amazon (aff link). They are perfect for the egg patties. I can’t even tell you how many times I’ve made them and the molds still look brand new.
I’ve also tried to make hamburger patties but it didn’t work as well. The hamburgers simply shrank up too much. But, I’m wanting to try the muffin tops. Those sound amazing! I’m going to try it with this Mini Chocolate Muffins recipe.
Behind The Scenes
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Storage
These egg patties can be stored in an airtight container for one week. You can make them for meal prep and eat one each morning for six days. If you want to save them longer, you can store them in the freezer for three months.
Recipe
Breakfast Egg Patties
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Baking Sheet
- 4 Inch Silicone Egg Mold
Ingredients
- 8 large Eggs, beaten
- 1 teaspoon Sriracha Sauce, optional
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 Mini Bell Pepper, seeded, finely diced
- 2 Mushrooms, finely diced
- 4 leaves Baby Spinach
- 2 tablespoons Onion, finely diced
- Cooking Spray, like Spray Pam
Instructions
- Preheat oven to 350℉.
- In a medium mixing bowl (preferably one with a spout), mix eggs, sriracha, salt and pepper. Set aside.
- Place the egg mold on a baking sheet. Since these are silicone, they are floppy. The baking sheet makes it so you can move it around.
- Spray egg mold with cooking spray. Evenly distribute the chopped and diced vegetables across the 6 spots in the egg mold.
- Pour the egg mixture evenly on top of the vegetables, filling as close to the top as possible. If you need to do any extra filling, it's okay to use a small spoon and adjust the egg mixture as necessary.
- Carefully place in the center of preheated oven. Bake for 18-23 minutes until the center is fully set. Note that the egg patties will expand and get taller.
- Remove and allow to cool about 5 minutes before serving.
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Important: Whenever possible, use a scale for measuring dry ingredients, like flour. This is the more accurate measurement. The scoop and level method of measuring is not accurate because you don’t know how packed your flour has become. If you don’t have a scale, stir the flour lightly then use the spoon and fill method instead. If you use too much flour, your recipe will be too dry and crumbly.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Christian Guzman says
I hope you enjoy this new recipe. Please let me know if you have any questions.