Egg Muffin Bites
Egg Muffin Bites are crustless mini-quiches. These easy to make bites are great for a grab-and-go breakfast. Check out Mara’s video below!
About this Recipe
Eggs come in all colors. The color of the shell does not influence nutritional value; different breeds of chickens lay different colors of eggs.
If you buy eggs at the store, you can choose from different sizes and grades of eggs. Many recipes that call for eggs are using large eggs (unless otherwise specified). The grade of the egg has to do with the shape of the yolk, and how much the white spreads when the egg is cracked.
For this recipe, we will be mixing the eggs (grade isn’t as important here). We used large eggs. Once made, these egg bites will keep well in the refrigerator for up to 5 days. Be sure to cover the leftovers before putting them away!
- 4 large eggs
- 10 oz. frozen spinach
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 tsp. ground cumin
- 1/4 tsp. groud black pepper
- 2 Tbsp. finely chopped cilantro (optional)
- Salsa or fresh tomatoes for topping
This recipe is VERY customizable! Use what you have available for spices and flavorings.
Adding chopped ham makes this a protein-rich breakfast. You can also use shredded or chopped lunchmeat.
Step by Step Instructions
Preaheat oven to 375. Combine spinach and cheeses in a medium bowl – stir well.
Add eggs, milk, and seasonings to bowl. Mix well.
Add custom ingredients!
Spoon mixture into greased muffin tin. Bake at 375 for 20-25 minutes (until tops are light brown).
Let sit for 5 minutes. Add toppings and enjoy!