Protein-Packed Oven Egg Bites: A Quick and Easy Recipe

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Steps to Make It.

Ingredients

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Nutritions

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PHP Directions

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HTML Directions

1. 1

   Gather Ingredients
   

   Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.

2. 2

   Prepare Muffin Tin
   

   Spray a 12-well muffin tin with cooking spray.

3. 3

   Whisk Egg Mixture
   

   In a large bowl, whisk the eggs with the shredded cheese, half-and-half, salt, pepper, and nutmeg, if using, until combined.

4. 4

   Add Vegetables
   

   Add the diced tomatoes, spinach, and green onions; stir to combine.

5. 5

   Fill Muffin Cups
   

   Divide the mixture evenly among the muffin cups, about 1/4 cup in each cup.

6. 6

   Bake the Bites
   

   Bake until they are set, puffed, and light golden, 15 to 18 minutes (they will deflate once removed from the oven).

These protein-packed little egg bites are an excellent way to ensure everyone has a decent breakfast. They are effortless to prepare and bake, and you don't need a sous vide appliance or Instant Pot. When you bake them in the oven, you avoid the wait for a tub of water to heat or pressure to build in a pressure cooker.

Use the time while the oven preheats to prep your veggies and other mix-ins, or chop and refrigerate the vegetables the night before. With a bit of advance prep, all you'll have to do is mix the ingredients, fill the muffin tin or egg mold, and bake!

This version contains a variety of tender, raw vegetables, but egg bites are easily modified to include your family's favorite ingredients. Keep them meatless with raw tender vegetables, or add some cooked crumbled bacon, sautéed diced ham or sausage. Sautéed mushrooms are another excellent choice. Enjoy egg bites for breakfast or lunch, or serve them as a brunch dish.

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