Ingredients
12 large eggs
1/4 cup milk (any kind, or half and half)
1 cup packed fresh spinach, chopped
1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
Cooking spray or olive oil (for muffin tin)
1/4 teaspoon garlic powder (optional)
Instructions
1. 1. Preheat your oven to 350°F (175°C). Generously spray a 12-cup standard muffin tin with cooking spray or lightly grease with olive oil.
2. 2. In a large bowl, crack the 12 eggs. Add the milk, salt, black pepper, and optional garlic powder. Whisk thoroughly until the yolks and whites are completely combined and slightly frothy.
3. 3. Gently fold in the chopped spinach and shredded cheese until evenly distributed. Do not overmix.
4. 4. Carefully pour the egg mixture into each prepared muffin cup, filling them about three-quarters full.
5. 5. Bake for 18 to 22 minutes, until the egg bites are puffed up, lightly golden around the edges, and firm to the touch in the center. A toothpick inserted should come out clean.
6. 6. Let the egg bites cool in the tin for 5 minutes. Run a knife around the edges if needed, then gently remove. Serve warm.
Notes
For best results, grease the muffin tin generously. Chop veggies small for even cooking. Do not overfill cups. Watch baking time to avoid dryness. Cool completely before storing. Store in fridge for up to 3-4 days or freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 2 egg bites
- Calories: 164
- Sugar: 1
- Sodium: 340
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 2
- Protein: 15
- Cholesterol: 382