Mini Egg Bites
These mini egg bites are a great option for meal prep. They last several days in the refrigerator and are a super easy grab and go breakfast or snack.
Servings: 24
Calories: 39 kcal
Ingredients
- 1 Tablespoon Olive Oil
- ½ Cup Red Bell Pepper diced
- 1 ½ Cups Baby Spinach chopped
- 6 large Eggs
- ¼ Cup Non Dairy Milk
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ⅔ Cup Shredded Cheese
- 1 bunch Green Onions thinly sliced
Instructions
- Preheat the oven to 350 °F (177 °C). Spray a 24 cup mini muffin pan with non stick cooking spray.
- Add the olive oil to a skillet or saucepan over medium heat. Once it's hot, add in the bell pepper. Cook, while stirring occasionally, for about 5 minutes or until softened.1 Tablespoon Olive Oil, ½ Cup Red Bell Pepper
- Add the spinach to the pan and cook while stirring for about 2-3 minutes or until wilted.1 ½ Cups Baby Spinach
- Divide the cooked vegetables between the muffin cups in the prepared pan.
- In a large bowl, combine the eggs, milk, salt and pepper (add more or less to taste). Whisk together until combined.6 large Eggs, ¼ Cup Non Dairy Milk, ½ teaspoon Kosher Salt, ¼ teaspoon Black Pepper
- Sprinkle the shredded cheese and green onions over the vegetables.⅔ Cup Shredded Cheese, 1 bunch Green Onions
- Place the muffin tin on a rimmed baking sheet. Then pour the eggs into the muffin cups until all of the vegetables and cheese are covered.
- Bake in the preheated oven for 10-12 minutes. The mini muffins are done when the middles are set and spring back when touched.
- Remove from the oven and allow them to cool in the pan for a few minutes. Some sinking in the center is normal. Slide a knife around the edge of the pan to loosen the muffins if necessary, then transfer them to a serving plate or cooling rack. Cool completely before storing.
Notes
STORAGE: Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days.