Description
These protein-packed cheese and veggie egg bites are a perfect solution for busy mornings or balanced light lunches. Using a base of farm-fresh eggs combined with garden-sourced vegetables and melted sharp cheddar, these handheld treats offer a fluffy, souffle-like texture. Perfect for meal prep, these bites hold up well throughout the work week, providing a convenient and nutrient-dense alternative to processed snacks, ensuring you stay energized and satisfied until your next meal.
Ingredients
8 large eggs
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1/2 medium yellow onion, diced small
1 cup spinach or bell pepper, chopped and moisture-removed
1 cup shredded sharp cheddar cheese
1 teaspoon dried thyme or Italian seasoning
1/2 teaspoon hot sauce
Instructions
Preheat your oven to 350°F (175°C) and grease a standard muffin tin.
Heat olive oil in a non-stick skillet over medium heat.
Add diced onions and cook until translucent, about 3 minutes.
Stir in garlic and chopped vegetables, cooking until all moisture has evaporated.
In a large bowl, whisk eggs until frothy.
Stir in the cooled vegetable mixture, cheese, dried herbs, and hot sauce.
Divide the egg mixture evenly into the prepared muffin tin cavities.
Bake for 20 minutes or until the center is set and slightly golden brown.
Allow to cool for 5 minutes before removing from the pan.
Notes
Ensure the vegetables are well-drained as excess water can make the egg bites rubbery. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month. Reheat in the microwave for 20-30 seconds.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 2 bites
- Calories: 160
- Sugar: 1g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 220mg