Cheesy Egg Bites
Erin Romeo is sharing her delicious Cheesy Egg Bites recipe, a perfect grab-and-go breakfast or snack. These protein-packed bites are loaded with fluffy eggs, gooey melted cheese, and a hint of seasoning for a satisfying and flavorful treat.
Ingredients
- 10 large eggs
- 1/4 cup milk 60 ml (dairy, soy, or nut)
- onion powder to taste
- Italian seasoning to taste
- Himalayan salt to taste
- freshly ground black pepper to taste
- 3 medium bell peppers any color, diced
- 1 cup finely chopped broccoli florets 75 g
- 1/4 cup shredded cheddar cheese 30 g
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or two 6-cup muffin tins with the cooking spray or use a silicone muffin pan. Set aside.
- In a large bowl, whisk together the eggs, milk, onion powder, Italian seasoning, salt, and black pepper.
- Equally divide the bell peppers, broccoli, and cheese among the muffin cups.
- Pour the egg mixture over the top of the vegetables, filling each cup three-quarters full.
- Bake for 20 to 25 minutes, until the egg cups set and a toothpick inserted into the center of a cup comes out clean. Remove from the oven and let cool slightly before taking the cups out of the tins.
- To Store: Place 3 egg cups each into 4 containers. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, warm the egg cups in the oven at 325°F (170°C) for 6 to 7 minutes until heated through. If using the microwave, prick 1 or 2 egg cups with a fork, cover, and heat for 30 to 40 seconds.