Mini Egg Bites

Photo from: https://tamingofthespoon.com/mini-breakfast-frittatas/

Yield: 12 muffins or a 9x9 baking pan

 Ingredients:

  • 10 large eggs or 2 cups liquid egg whites

  • ½ cup shredded cheese

  • 1 cup chopped, packed spinach

  • ½ cup frozen corn, defrosted

  • ¼ cup red onion, diced

  • ¼ cup sun-dried tomatoes, chopped

  • Oil or nonstick cooking spray

  • Salt and pepper to taste

Equipment:

  • Cutting board

  • Knife

  • Muffin Pan

  • Large bowl

  • Whisk or fork

  • Measuring cups/ spoons

  • Muffin liners or pastry brush/paper towel

Nutritionals:

Calories: 110kcal

Carbohydrates: 6g

Fibre:1g

Protein:7g

Fat:6g

Net carbs = Carb - Fibre = 5g

Directions:

  1. Preheat oven to 375 F.

  2. Wash and roughly chop spinach. Dice red onion and chop sundried tomatoes.

  3. In order to prevent the egg bites from sticking to your muffin tray either link cubs with paper liners, spray the muffin pan with nonstick cooking spray or grease it well with oil and a paper towel, set aside.

  4. In a large bowl, stir together eggs or egg whites, cheese, spinach, corn, red onion, sun-dried tomatoes, salt and pepper.

  5. Pour ¼ cup of mixture into each section of the muffin tin.

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

  7. Serve warm. Freeze leftovers for for a future breakfast or snack!