Mini Egg Bites

Are you tired of that same old boring cereal or toast for breakfast? Change up your breakfast with these Egg Bites! Some of you might be thinking, “Vegetables for breakfast, really?” Yes, really! These mini quiches packed with veggies are a great way to get some extra nutrition in the morning and keep you fuelled for your morning activities. If you’re in a rush, these can be made in advance and kept in the fridge. Just pop it in the microwave for 1 minute, and you have a quick veggie and protein-packed breakfast. Feel free to swap out any toppings for your favourite veggies!

Makes 12 egg bites

 Ingredients:

  • 6 eggs

  • 1 cup spinach, torn into small pieces or 1 head of broccoli, chopped

  • 1 cup mushrooms, sliced

  • 1 cup milk

  • 1/2 cup shredded cheese (optional)

  • salt and pepper, to taste

  • Oil or non-stick cooking spray

  • Optional: pinch cayenne pepper, other vegetables such as peppers, or onions

Equipment:

  • Knife

  • Cutting board

  • Large mixing bowl

  • Whisk or fork

  • Muffin pan

  • Oven

  • Oven mitts

 

Directions:

  1. Preheat oven to 375 F.

  2. Wash and chop spinach or broccoli, set aside.

  3. To clean mushrooms wipe off any visible dirt with a paper towel or a clean tea towel, (do not wash, as the mushroom with absorb the water and become spongy) slice the mushrooms in half and cut each half into thin slices.

  4. Spray muffin pan with nonstick cooking spray or grease well with oil and a paper towel, and set aside.

  5. Whisk together eggs and milk until light and fluffy. Add salt, pepper, and cayenne pepper until well combined.

  6. Pour into well-greased muffin pan and top with mushrooms, spinach, and cheese, if using.

  7. Bake for 15-25 minutes until the egg mixture is set. Remove from the oven and let rest for about 5 minutes before serving.

  8. Serve warm.

 
 

Storage tip: These mini egg bites can easily be made in advance and kept in the fridge. Microwave for 1 minute before serving.