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Healthy Mini Egg Bites

Deliciously fluffy mini egg bites packed with protein and customizable with your favorite veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Breakfast, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs Fresh eggs work best.
  • ½ cup milk (or dairy-free alternative) You can use almond or soy milk.
  • 1 cup fresh spinach Chopped.
  • ½ cup bell peppers, diced Use any color bell pepper.
  • ½ cup shredded cheese Cheddar or feta recommended.
  • to taste Salt and pepper Adjust according to preference.
  • Optional cooked sausage or turkey Make sure it’s finely chopped.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your muffin tin with oil or non-stick spray.
  2. In a mixing bowl, crack the eggs and whisk them together until they’re combined. Add the milk and mix well.
  3. Fold in the chopped spinach, diced bell peppers, and any other optional ingredients you are using.
  4. Sprinkle in salt and pepper to suit your taste, stirring to combine.
  5. Pour the egg mixture evenly into the muffin tin cups, filling each about three-quarters full. Top each cup with shredded cheese.
Cooking
  1. Place the muffin tin in the oven and bake for about 20 minutes, or until the egg bites are puffed and set in the middle.
  2. Let them cool for a few minutes before gently removing them from the tin, then serve warm!

Notes

These bites can be customized with various veggies and meats. Store leftovers in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave for about 1 minute.