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Olivia

Mini Veggie Egg Bites: Try This Easy Recipe Today!

Mini Veggie Egg Bites are a delicious and easy-to-make breakfast option packed with vegetables and protein.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers any color
  • 1/4 cup diced onion
  • 1/2 cup chopped spinach fresh or frozen
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Cooking spray or olive oil for greasing

Method
 

  1. Preheat the oven to 350°F. Grease a muffin tin with cooking spray or olive oil.
  2. In a large mixing bowl, whisk together the eggs and milk until well combined.
  3. Stir in the shredded cheddar cheese, diced bell peppers, diced onion, chopped spinach, salt, black pepper, garlic powder, and paprika. Mix until all ingredients are evenly distributed.
  4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  5. Bake in the preheated oven for 18-20 minutes, or until the egg bites are set and lightly golden on top.
  6. Remove from the oven and let cool for a few minutes before carefully removing the egg bites from the muffin tin. Serve warm or allow to cool completely before storing.

Nutrition

Serving: 1egg biteCalories: 120kcalCarbohydrates: 2gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 210mgSodium: 200mgSugar: 1g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the egg mixture.
  • These egg bites can be made ahead of time and stored in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast option.

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