Description
These Veggie Egg Bites are a delicious and nutritious breakfast option that can be made ahead of time for a quick morning meal. Packed with vegetables and cheese, these egg bites are perfect for a grab-and-go breakfast or a leisurely brunch.
Ingredients
Scale
Egg Bites:
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 cup diced bell pepper
- 1/4 cup chopped spinach
- 1/4 cup finely chopped broccoli
- 2 tablespoons finely chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick spray or oil (for greasing)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with nonstick spray or oil.
- Mix the ingredients: In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the shredded cheese, bell pepper, spinach, broccoli, onion, salt, and pepper.
- Fill the muffin cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes, or until the egg bites are puffed and set in the center.
- Cool and serve: Let cool for a few minutes before removing from the tin. Serve warm or refrigerate for later.
Notes
- Customize with your favorite veggies.
- Egg bites can be frozen and reheated for quick meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 70
- Sugar: 1g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
