Breakfast Egg Bites
Ingredients
1 cup baby spinach chopped
3/4 cup red bell pepper finely diced
3/4 cup green bell pepper finely diced
3/4 cup cherry tomatoes quartered
12 large eggs
1/4 tsp kosher salt
1/4 tsp dried oregano
pinch ground black pepper
1/4 cup feta or goat cheese crumbled
Cooking Instructions
1. Preheat the oven to 350°F.
2. Lightly coat a standard 12 cup muffin tin with nonstick cooking spray.
3. Divide the spinach, red bell pepper, green bell pepper, and tomatoes evenly among the muffin cups, filling each about two thirds full.
4. Whisk together the eggs, salt, oregano, and black pepper until well combined.
5. Carefully pour the egg mixture into each muffin cup, filling each about three quarters full.
6. Sprinkle the cheese evenly over the tops.
7. Bake for 24 to 28 minutes, or until the egg muffins are fully set.
8. Let cool for a few minutes, then run a butter knife around the edges of each muffin to gently loosen them.
9. Enjoy immediately, or transfer to a wire rack to cool completely before refrigerating or freezing for later.
2. Lightly coat a standard 12 cup muffin tin with nonstick cooking spray.
3. Divide the spinach, red bell pepper, green bell pepper, and tomatoes evenly among the muffin cups, filling each about two thirds full.
4. Whisk together the eggs, salt, oregano, and black pepper until well combined.
5. Carefully pour the egg mixture into each muffin cup, filling each about three quarters full.
6. Sprinkle the cheese evenly over the tops.
7. Bake for 24 to 28 minutes, or until the egg muffins are fully set.
8. Let cool for a few minutes, then run a butter knife around the edges of each muffin to gently loosen them.
9. Enjoy immediately, or transfer to a wire rack to cool completely before refrigerating or freezing for later.
Breakfast Egg Bites
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 12
Calories: 62 Per Serving
Meal Type
Nutrition Facts
Calories: 62kcal | Carbohydrates: 2g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 146mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 772IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg
Applied Diet Types
Ingredients
1 cup baby spinach chopped
3/4 cup red bell pepper finely diced
3/4 cup green bell pepper finely diced
3/4 cup cherry tomatoes quartered
12 large eggs
1/4 tsp kosher salt
1/4 tsp dried oregano
pinch ground black pepper
1/4 cup feta or goat cheese crumbled
Cooking Instructions
1. Preheat the oven to 350°F.
2. Lightly coat a standard 12 cup muffin tin with nonstick cooking spray.
3. Divide the spinach, red bell pepper, green bell pepper, and tomatoes evenly among the muffin cups, filling each about two thirds full.
4. Whisk together the eggs, salt, oregano, and black pepper until well combined.
5. Carefully pour the egg mixture into each muffin cup, filling each about three quarters full.
6. Sprinkle the cheese evenly over the tops.
7. Bake for 24 to 28 minutes, or until the egg muffins are fully set.
8. Let cool for a few minutes, then run a butter knife around the edges of each muffin to gently loosen them.
9. Enjoy immediately, or transfer to a wire rack to cool completely before refrigerating or freezing for later.
2. Lightly coat a standard 12 cup muffin tin with nonstick cooking spray.
3. Divide the spinach, red bell pepper, green bell pepper, and tomatoes evenly among the muffin cups, filling each about two thirds full.
4. Whisk together the eggs, salt, oregano, and black pepper until well combined.
5. Carefully pour the egg mixture into each muffin cup, filling each about three quarters full.
6. Sprinkle the cheese evenly over the tops.
7. Bake for 24 to 28 minutes, or until the egg muffins are fully set.
8. Let cool for a few minutes, then run a butter knife around the edges of each muffin to gently loosen them.
9. Enjoy immediately, or transfer to a wire rack to cool completely before refrigerating or freezing for later.