Description
Veggie Egg Bites are a delicious and nutritious breakfast option featuring a blend of fresh vegetables and cheddar cheese baked into light, fluffy egg muffins. Perfect for make-ahead meals, they are customizable, easy to prepare, and suitable for vegetarians and gluten-free diets.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- ¼ cup milk (dairy or non-dairy)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables & Cheese
- ½ cup chopped spinach
- â…“ cup diced red bell pepper
- â…“ cup diced zucchini
- ¼ cup chopped green onions
- ½ cup shredded cheddar cheese
Other
- Nonstick cooking spray or oil (for greasing muffin tin)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by greasing it lightly with nonstick cooking spray or oil to prevent sticking.
- Mix Eggs and Milk: In a large mixing bowl, whisk together the 6 large eggs and ¼ cup of milk until the mixture is smooth and well combined.
- Add Vegetables and Cheese: Stir in the chopped spinach, diced red bell pepper, diced zucchini, chopped green onions, shredded cheddar cheese, salt, and black pepper, ensuring all ingredients are evenly distributed.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about ¾ full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the egg bites are fully set and lightly golden on top.
- Cool and Serve: Remove from the oven and let cool for 5 minutes before carefully removing the egg bites from the tin. Serve warm or allow to cool completely before storing.
- Storage: These egg bites can be refrigerated and reheated for quick, convenient meals throughout the week. They also freeze well for longer storage.
Notes
- Customize the egg bites with your favorite vegetables or cheeses based on what you have available.
- To make dairy-free versions, substitute the milk with plant-based alternatives and omit the cheese or use a dairy-free cheese alternative.
- These egg bites freeze well; simply reheat them in the microwave for a fast and convenient breakfast.
