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Veggie Egg Bites

Veggie Egg Bites
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These fluffy and flavorful Veggie Egg Bites are packed with sautéed vegetables, cheddar cheese, and a hint of Dijon mustard for a tangy twist. Perfect for a quick breakfast, brunch, or meal prep, they’re easy to make and highly customizable!

Ingredients

Scale
  • 1 tbsp unsalted butter (plus extra for greasing)
  • ½ cup diced onion (from ½ small onion)
  • 1 cup chopped cremini mushrooms (about 8 mushrooms)
  • 1 cup diced red bell pepper (from 1 bell pepper)
  • ½ cup packed baby spinach leaves
  • 9 large eggs
  • ⅓ cup milk (whole milk preferred)
  • 2 tsp Dijon mustard
  • Salt and pepper to taste
  • 1 tbsp chopped fresh chives
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat Oven & Prep Pan: Preheat oven to 325°F (163°C). Grease a 12-well muffin tin generously with butter or use silicone molds for easy release.
  2. Sauté Vegetables: In a nonstick pan, melt butter over medium heat. Add onion, mushrooms, and bell peppers. Cook for about 5 minutes until softened. Stir in spinach and cook for another 2 minutes until wilted. Remove from heat.
  3. Prepare Egg Mixture: In a medium bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper until smooth.
  4. Assemble Bites: Divide the cooked vegetables evenly among the muffin wells (about 1 heaping tablespoon per well). Sprinkle chives and cheddar cheese on top. Pour the egg mixture into each well, filling them about three-fourths full.
  5. Bake: Place the muffin tin on the middle rack of your oven and bake for 22–25 minutes or until the egg bites are set in the center.
  6. Cool & Serve: Let the egg bites cool in the pan for about 5 minutes before gently loosening them with a knife. Serve warm or transfer to a wire rack to cool completely for storage.

Notes

Serving Suggestions:

Pair with avocado slices, toast, or fresh fruit for a complete breakfast.

Tips & Tricks:

  • Use silicone molds to prevent sticking and ensure easy removal.
  • Sautéing vegetables first prevents excess moisture in the egg bites.
  • If egg bites deflate after baking, let them cool longer in the pan before removing.

Storage & Reheating:

  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • To reheat: Microwave refrigerated bites for 30 seconds or frozen bites for about 90 seconds on medium power.

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