French · Breakfast
Baked Roasted Red Pepper Goat Cheese Bites
Egg bites with roasted red pepper, creamy goat cheese, and thyme, batch-baked for a French vegetarian snack.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
298Calories
18gProtein
19gFat
12gCarbs
3gSugar
3gFiber
520mgSodium
382mgChol
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Instructions
1
Prep
Preheat oven to 180°C (350°F) and grease a 6-hole muffin tin with olive oil using 4 holes. Melt butter over medium heat, add diced shallot, cook 1-2 minutes until softened, cool fully. Whisk eggs, milk, flaxseed, chia seeds, paprika, thyme, salt, and pepper until smooth. Fold in roasted red peppers, cooled shallot, two-thirds goat cheese, and parsley.
2
Bake
Divide egg mixture evenly among 4 greased muffin holes, filling three-quarters full. Top each with remaining goat cheese. Bake at 180°C for 20–23 minutes until tops are set, lightly golden, and a skewer inserted comes out clean.
3
Rest and plate
Cool in tin 8–10 minutes, run a knife around each bite, lift onto a rack to cool fully. Portion into 2 airtight containers (2 bites each), refrigerate up to 4 days. Serve with dressed watercress or cornichons for freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large whole eggs
- 64ml (1/4 cup) whole milk
- 72g (2.5 oz) jarred roasted red peppers
- 60g (2.1 oz) soft goat cheese
- 1 small shallot
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 0.75 tsp fresh thyme leaves
- 1 tsp fresh flat-leaf parsley
- 0.25 tsp smoked paprika
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1 tsp unsalted butter
- 1 tsp extra-virgin olive oil