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Cheddar Egg Bites with Spinach and Tomatoes Recipe

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  • Author: Megane
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 12 egg bites (serves 6 to 8)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Description

These Protein-Packed Oven Egg Bites are a quick, easy, and nutritious breakfast option, loaded with eggs, cheese, fresh vegetables, and a touch of seasoning. Perfect for meal prep, these fluffy, golden egg bites are baked to perfection in a muffin tin, providing a convenient and delicious source of protein to start your day.

Ingredients

Scale

Egg Mixture

  • 8 large eggs
  • 1 cup shredded cheddar cheese
  • 1/3 cup half-and-half or whole milk
  • 1/4 teaspoon salt
  • 1 dash freshly ground black pepper
  • 1 pinch nutmeg (optional)

Vegetables

  • 2/3 cup diced tomatoes
  • 1/2 cup coarsely chopped packed baby spinach
  • 1/3 cup thinly sliced green onions

Other

  • Cooking spray

Instructions

  1. Preheat Oven: Position a rack in the center of the oven and heat to 350°F (175°C).
  2. Prepare Muffin Tin: Spray a 12-well muffin tin thoroughly with cooking spray to prevent sticking.
  3. Mix Eggs and Dairy: In a large bowl, whisk together the 8 large eggs, 1 cup shredded cheddar cheese, 1/3 cup half-and-half or whole milk, 1/4 teaspoon salt, a dash of freshly ground black pepper, and an optional pinch of nutmeg until fully combined and smooth.
  4. Add Vegetables: Stir in the 2/3 cup diced tomatoes, 1/2 cup chopped baby spinach, and 1/3 cup sliced green onions until evenly distributed throughout the egg mixture.
  5. Fill Muffin Cups: Evenly divide the mixture among the 12 muffin cups, filling each about 1/4 cup full.
  6. Bake Egg Bites: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the egg bites are fully set, puffed, and lightly golden on top. Note that they will deflate slightly when removed from the oven.
  7. Cool and Serve: Allow the egg bites to cool slightly before removing from the muffin tin. Serve warm or store for later use.

Notes

  • These egg bites can be stored in the refrigerator for up to 4 days, making them ideal for meal prepping.
  • For a lower-fat option, substitute the half-and-half with skim milk or a milk alternative.
  • Feel free to swap out the vegetables with your favorites, such as bell peppers, mushrooms, or cooked bacon.
  • Nutmeg is optional but adds a subtle warmth and depth of flavor to the egg mixture.
  • Use a toothpick or skewer to check doneness; it should come out clean when the egg bites are fully cooked.

Nutrition

  • Serving Size: 2 egg bites
  • Calories: 160
  • Sugar: 2g
  • Sodium: 220mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 210mg

Find it online: https://comfortplates.com/cheddar-egg-bites-with-spinach-and-tomatoes-recipe/