Start your day off right with these delightful Vegetarian Breakfast Egg Bites! Perfectly fluffy and bursting with vibrant flavors, these little morsels are not just a treat for your taste buds, but also a nutritious way to fuel your morning. With just 30 minutes of your time, you can whip up a batch of 12 delicious egg bites that are packed with wholesome ingredients like spinach, bell peppers, and cheese. Whether you're meal prepping for a busy week ahead or looking for a quick breakfast option, these egg bites are sure to become a staple in your kitchen. Ready to impress your family or guests with a breakfast that’s both easy to make and irresistibly tasty? Let’s dive into the recipe!
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until the yolks and whites are completely blended and slightly frothy.
- Pour the 1/2 cup of milk into the whisked eggs and continue to mix until well incorporated, creating a smooth egg base.
- Finely chop the spinach and bell peppers, ensuring they are cut into small, uniform pieces for even distribution in the egg bites.
- Add the chopped spinach, diced bell peppers, and shredded cheese to the egg mixture, stirring gently to combine all ingredients.
- Season the mixture with salt and pepper, tasting and adjusting the seasoning as needed for optimal flavor.
- Carefully pour the egg mixture evenly into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg bites are puffy, golden, and set in the center.
- Remove from the oven and let the egg bites cool in the tin for 5 minutes to help them set and make removal easier.
- Gently run a knife around the edges of each egg bite and carefully remove them from the muffin tin.
- Serve warm and enjoy immediately, or store in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Customize Your Fillings: Feel free to experiment with different vegetables or cheeses based on your preferences. Try adding mushrooms, tomatoes, or even some spicy jalapeños for a kick!
- Don’t Skip the Greasing: Make sure to thoroughly grease your muffin tin to prevent the egg bites from sticking. You can use cooking spray or butter for best results.
- Mix It Up: For a fluffier texture, whisk the eggs until they are frothy before adding the milk. This helps incorporate air, making your egg bites light and airy.
- Check for Doneness: Keep an eye on the egg bites while baking. They should be puffy and golden, and a toothpick inserted in the center should come out clean.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. They can be easily reheated in the microwave for a quick breakfast on the go!
Nutrition Facts
Calories: 60kcal
Carbohydrates: g
Protein: g
Fat: 4g
Saturated Fat: g
Cholesterol: 95mg
