Cooking spray
8 large eggs
1 cup shredded cheddar cheese
1/3 cup half-and-half, or whole milk
1/4 teaspoon salt
1 dash freshly ground black pepper
1 pinch nutmeg, optional
2/3 cup diced tomatoes
1/2 cup coarsely chopped packed baby spinach
1/3 cup thinly sliced green onions
Steps to Make It
-
Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
-
Spray a 12-well muffin tin with cooking spray.
-
In a large bowl, whisk the eggs with the shredded cheese, half-and-half, salt, pepper, and nutmeg, if using, until combined.
-
Add the diced tomatoes, spinach, and green onions; stir to combine.
-
Divide the mixture evenly among the muffin cups, about 1/4 cup in each cup.
-
Bake until they are set, puffed, and light golden, 15 to 18 minutes (they will deflate once removed from the oven).
Recipe Variations
- Quiche Lorraine-Style Egg Bites: Omit the tomatoes and spinach. Replace the cheddar with 3/4 cup of finely shredded Gruyére cheese and 1/4 cup of Parmesan cheese and add 1/2 cup of cooked diced bacon (about 6 to 8 strips of bacon), 1/3 cup of sliced green onions, and a dash of nutmeg.
- Broccoli-Ham Egg Bites: Replace the tomatoes, spinach, and green onions with 1/2 cup of cooked diced ham and 1 1/2 cups of chopped broccoli that has been steamed until tender and cooled.
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Egg Recipes, Gluten-Free Food, Keto Recipes
