Description
These Veggie Egg Bites are a delicious and nutritious grab-and-go breakfast option, packed with fresh vegetables and cheddar cheese. Baked to perfection in a muffin tin, they offer a protein-rich and gluten-free start to your day, perfect for meal prep and quick mornings.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Vegetables & Cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup finely chopped spinach
- 1/4 cup diced bell pepper
- 1/4 cup chopped mushrooms
- 2 tablespoons chopped red onion
Other
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Mix Eggs and Milk: In a large bowl, whisk together the 6 eggs and 1/4 cup milk until the mixture is smooth and well combined, ensuring an even texture for the egg bites.
- Add Veggies and Seasoning: Stir in the shredded cheddar cheese, chopped spinach, diced bell pepper, chopped mushrooms, red onion, garlic powder, salt, and black pepper to the egg mixture. Mix everything thoroughly for balanced flavor and distribution.
- Fill Muffin Cups: Pour the egg and vegetable mixture evenly into the muffin tin cups, filling each about three-quarters full to allow space for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes until the egg bites are set and the tops turn lightly golden.
- Cool and Serve: Remove from the oven and let the egg bites cool for a few minutes in the tin before gently removing them. Serve warm or refrigerate for a convenient breakfast later.
Notes
- Customize your egg bites by adding your favorite vegetables or cooked bacon or sausage for extra protein.
- These egg bites freeze well; reheat in the microwave for about 30 seconds before serving.
- Use dairy or plant-based milk to suit dietary preferences.
