Egg Bites
These easy egg bites create a tasty breakfast recipe filled with cheese and veggies and are the perfect size to grab-and-go when you are on the run.
Servings: 12
Calories: 89kcal
Ingredients
- 10 eggs
- ½ cup fire roasted jarred red peppers finely chopped
- ¾ cup fresh spinach finely chopped
- 1 cup Monterey Jack cheese finely shredded
Instructions
- Fill a 9x13 baking dish halfway full with water. Place on the bottom rack of the oven. Preheat the oven to 300°F. Spray a muffin tin with cooking spray and set aside.
- In a large bowl, add eggs. Use a whisk and beat together.
- Divide egg mixture equally between the 12 muffin spots in the baking tin, about ¼ cup each.
- Divide fire-roasted red peppers equally by 12. Add to the muffin tin.
- Divide spinach equally by 12. Add to the muffin tin.
- Divide Monterey Jack cheese equally by 12. Add to the muffin tin.
- Mix each egg bite with a fork to incorporate all ingredients in each cup.
- Place the muffin tin in the oven on the middle rack. Bake for 30 minutes, or until the center is set.
Notes
Note: Egg bites freeze well. Make a double batch and save them for a quick breakfast later.
Note: Do not skip the cooking spray; it will make cleaning up your pan much easier.
Note: Add a dash of sea salt and black pepper for a bit of extra flavor in your eggs.
Note: Run a butter knife around the edge of each cup and they should pop out nice and easily.
Nutrition
Calories: 89kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 184mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 477IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg