Print

Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light, fluffy, and packed with flavor, these Cheesy Veggie Egg Bites are the perfect grab-and-go breakfast or snack. Loaded with fresh veggies and melty cheese, they’re simple to make, low-carb, and great for meal prep.

Ingredients

Scale

Egg Base:

  • 8 large eggs (room temperature for fluffier results)
  • ¼ cup milk (optional for added creaminess)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional for smokiness)

Filling:

  • ½ cup fresh spinach, chopped
  • ⅓ cup bell peppers (red, yellow, or green), diced
  • ⅓ cup green onions, sliced
  • ½ cup shredded cheddar cheese (or mozzarella for a milder flavor)

Optional Garnish:

  • Fresh parsley or oregano
  • Extra shredded cheese

Instructions

  1. Prepare Your Oven:
    Preheat to 375°F (190°C). Grease a 12-cup muffin tin generously with non-stick spray or use silicone liners for easy cleanup.
  2. Whisk the Eggs:
    In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until smooth and slightly frothy.
  3. Assemble the Filling:
    Evenly divide the spinach, bell peppers, and green onions into each muffin cup. Sprinkle with cheddar cheese.
  4. Add the Egg Mixture:
    Carefully pour the whisked egg mixture over the veggies and cheese, filling each cup about ¾ full to allow for rising.
  5. Bake:
    Place the muffin tin in the preheated oven and bake for 18-20 minutes. Egg bites are done when set and lightly golden on top. Test with a toothpick—it should come out clean.
  6. Cool & Serve:
    Let the egg bites cool for 5 minutes in the tin before gently removing with a knife or spoon. Garnish with fresh herbs or extra cheese, if desired.

Notes

Serving Suggestions:

  • Serve warm with a side of avocado slices, fruit, or whole-grain toast.
  • Great for brunch spreads or protein-packed snacks.

Storage Tips:

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Wrap each bite in plastic wrap and freeze for up to 2 months.

Reheating Instructions:

  • Microwave: Heat individual bites for 20-30 seconds.
  • Oven: Wrap in foil and reheat at 350°F (175°C) for 5-7 minutes.

Pro Tip: Whisk the eggs thoroughly to incorporate air for a fluffier texture. Customize the fillings with your favorite veggies or cheese for endless variety!

Find it online: https://cakeshungry.com/cheesy-veggie-egg-bites/