Veggie Egg Bites Recipe
This veggie egg bites recipe is the perfect make-ahead breakfast for busy mornings. Packed with colorful vegetables, fluffy eggs, and a hint of cheese, these bites are not just delicious but also a healthy way to start your day.
Ingredients
- 8 large eggs
- ¼ cup milk dairy or non-dairy
- ½ cup shredded cheddar cheese or any cheese you like
- ½ cup diced bell peppers red, yellow, or green
- ¼ cup chopped spinach
- ¼ cup diced onion
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Preheat your oven
- Start by preheating your oven to 350°F (175°C). Lightly grease a muffin tin or line it with silicone liners to prevent sticking.
Whisk the eggs
- In a large bowl, whisk together the eggs and milk until fully combined. This will ensure your egg bites are light and fluffy.
Prepare the veggies
- Dice your bell peppers, chop the spinach, and finely dice the onion. You can also add any other veggies you love or have on hand—zucchini, mushrooms, or even shredded carrots work well.
Mix everything together
- Add the diced veggies, shredded cheese, garlic powder, salt, and black pepper to the egg mixture. Stir until all the ingredients are evenly distributed.
Fill the muffin tin
- Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This gives the egg bites room to puff up as they bake.
Bake
- Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the egg bites are set and lightly golden on top. You can test them by inserting a toothpick in the center—it should come out clean.
Cool and serve
- Once baked, let the egg bites cool in the pan for a few minutes before removing them. Serve warm or store for later.