Description
Delicious and nutritious Veggie Egg Bites packed with fresh vegetables and cheese, perfect for a quick breakfast or snack. These protein-rich egg muffins are easy to prepare, customizable with your favorite veggies, and gluten-free.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
Vegetables
- 1/2 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup finely chopped onion
- 1/4 cup diced tomatoes (seeds removed)
Seasonings
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Other
- Non-stick cooking spray or oil for greasing
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin using non-stick spray or oil to prevent sticking.
- Mix Eggs and Milk: In a large bowl, whisk together the 6 large eggs and 1/4 cup milk until fully blended and smooth.
- Add Cheese and Vegetables: Stir in the shredded cheese, diced bell peppers, chopped spinach, finely chopped onion, diced tomatoes (with seeds removed), garlic powder, salt, and black pepper into the egg mixture until all ingredients are evenly distributed.
- Fill Muffin Cups: Evenly pour and distribute the egg mixture into the prepared muffin tin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the egg bites are set in the center and have a light golden color on top.
- Cool and Serve: Remove from oven and allow the egg bites to cool for about 5 minutes in the tin before carefully removing them. Serve warm or store in the refrigerator up to 5 days.
Notes
- Customize these bites with any vegetables you have on hand to suit your taste.
- For a dairy-free version, substitute with non-dairy milk and omit cheese or use plant-based cheese alternatives.
- These egg bites freeze well; simply reheat in the microwave before serving.
