Description
These Protein-Packed Oven Egg Bites are a quick, easy, and nutritious breakfast option packed with eggs, cheddar cheese, fresh vegetables, and a hint of nutmeg. Perfectly baked in a muffin tin, they are light, fluffy, and easy to customize.
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
- Preheat the Oven: Position a rack in the center of your oven and preheat it to 350°F (175°C) to ensure even baking.
- Prepare the Muffin Tin: Spray a 12-well muffin tin generously with cooking spray to prevent sticking and facilitate easy removal of the egg bites.
- Mix the Eggs and Dairy: In a large bowl, whisk together the 8 eggs, shredded cheddar cheese, half-and-half (or whole milk), salt, black pepper, and optional nutmeg until fully combined and smooth.
- Add Vegetables: Stir in the diced tomatoes, chopped baby spinach, and thinly sliced green onions to incorporate fresh flavors and texture.
- Fill Muffin Cups: Evenly divide the egg mixture among the muffin cups, filling each about 1/4 cup full to allow room for puffing during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the egg bites are set, puffed up, and lightly golden on top. Expect them to deflate slightly after removal from the oven.
- Cool and Serve: Let the egg bites cool in the pan for a few minutes before gently removing them to serve warm or store for later consumption.
Notes
- You can customize the vegetables and cheeses to suit your taste preferences.
- These egg bites can be made ahead and refrigerated for up to 3 days, or frozen for longer storage.
- Use a muffin liner if you prefer an easier cleanup.
- For a dairy-free option, substitute the cheese and half-and-half with plant-based alternatives.
Nutrition
- Serving Size: 2 egg bites
- Calories: 150
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 210mg
