Baking spray (in case your muffin tin isn’t nonstick)
Ingredients
⅓cupshredded cheesepreferably mozzarella
8-10pcs.eggslarge
Salt and pepperto taste
⅓cupbaby spinach
⅓cupgreen onionsfinely sliced
1tbsp.fresh parsleyfinely chopped
½cupmilk
Instructions
Preheat the oven to 350 degrees.
If your muffin tin isn’t nonstick, spray it using your baking spray.
Whisk the eggs, milk, salt, and pepper in the mixing bowl.
Fill the slots of your muffin tin with green onions, fresh parsley, baby spinach, and grated cheese.
Transfer the wet mixture to the slots, on top of the other ingredients. Don’t fill up to the top.
Bake your egg bites for half an hour.
Let the egg bites cool for a minute or two before serving.
Video
Notes
Keep it even — The egg mixture will also serve as a binder for the other ingredients in the muffin tin slots, so make sure you put enough eggs to cover the ingredients. A 1/1 ratio would be ideal.
Make ahead — Being practical is what this egg bites recipe is all about. For those busy weekdays, just make them ahead and simply store them in your freezer. You can always reheat them in the mornings and have them on the go.
Nutrition
Nutrition Facts
Egg Bites Recipe
Amount per Serving
Calories
61
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
11
mg
4
%
Sodium
87
mg
4
%
Potassium
110
mg
3
%
Carbohydrates
4
g
1
%
Fiber
0.4
g
2
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
746
IU
15
%
Vitamin C
7
mg
8
%
Calcium
102
mg
10
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.