Description
This is the only Veggie Egg Bites recipe you’ll need for a quick, make-ahead breakfast. They’re fluffy, cheesy, and packed with fresh veggies. No sticking to the pan, sinking, or soggy mess.
Ingredients
Scale
- 10 large eggs
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¼ teaspoon fine sea salt
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1 cup baby spinach, chopped
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½ cup diced orange bell pepper
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½ cup quartered cherry or grape tomatoes
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½ cup shredded cheddar cheese
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Olive oil spray
Instructions
- Preheat the oven to 350°F. Spray a 12-cup ceramic muffin pan with olive oil, or line a metal muffin pan with non-stick paper liners and lightly spray with oil.
- In a large bowl, whisk together the eggs and sea salt until smooth and fully combined.
- Evenly divide the spinach, bell pepper, and cherry tomatoes among the muffin cups. Carefully pour the egg mixture over the veggies, filling each cup about ½ full. Top with the cheddar cheese.
- Bake for 18-20 minutes or until the egg bites are set. Let them cool for 5 minutes in the pan before removing. Enjoy warm or store for later.
Notes
Tip: Use a ceramic muffin pan or parchment-style liners for the easiest cleanup. Even with plenty of oil, I found that standard metal pans often cause sticking. Let the egg bites cool in the pan for about 5 minutes before removing.
To store, refrigerate them in an airtight container for up to 3 days or freeze for up to 2 months.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 egg bite
- Calories: 88
- Sugar: 0.6 g
- Sodium: 124.9 mg
- Fat: 6.3 g
- Saturated Fat: 2.3 g
- Carbohydrates: 1.2 g
- Fiber: 0.3 g
- Protein: 6.5 g
- Cholesterol: 159.7 mg