Vegetarian Savory Egg Bites
Delightfully fluffy and bursting with flavor, Vegetarian Savory Egg Bites are the perfect grab-and-go breakfast or protein-packed snack. Made with wholesome ingredients like eggs, cheddar cheese, baby spinach, red bell pepper, and green onions, these bites are as nutritious as they are delicious. Sautéed vegetables add a savory depth, while a touch of milk ensures these egg bites stay wonderfully moist and tender. Ready in under 40 minutes, this easy recipe utilizes a muffin tin for convenient, portioned servings, making it ideal for meal prep or a quick bite on busy mornings. Serve them warm, or refrigerate for up to 4 days—either way, each bite is packed with vibrant flavors and irresistible cheesy goodness.
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup whole milk
- 0.5 cup cheddar cheese, shredded
- 1 cup baby spinach, chopped
- 0.5 red bell pepper, diced
- 2 green onions, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or use silicone muffin cups for easy removal.
In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and chopped green onions. Sauté for about 5 minutes until they are softened.
Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Remove the skillet from heat and set aside to cool slightly.
In a mixing bowl, whisk together the eggs and whole milk until well combined. Season with salt and black pepper.
Fold the shredded cheddar cheese into the egg mixture, then add the sautéed vegetables. Stir until everything is evenly mixed.
Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
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.
Remove from the oven and allow to cool for a few minutes in the muffin tin. Use a knife to gently release the egg bites from the tin if needed.
Serve warm or let them cool completely on a wire rack before storing in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.8 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 857 mg | 66% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
