If you have time, making a double batch of these is ideal. Serve some for breakfast and freeze the rest for busy mornings. They’re a great way to start the day with a healthy and filling meal, especially if you’re always in a hurry.
Technique tip: Store the bites in the freezer in an airtight container or freezer zip-top plastic bag for up to 2 months. Reheat in the microwave for 30-60 seconds.
Swap option: Leave out the cheese if you’re ditching dairy. Try adding broccoli and ham or bacon. This is a great base recipe, so don’t be afraid to change it up and get creative.
Ingredients
Preparation
1. Preheat the oven to 400°F. Grease a 12-cup muffin pan.
2. Combine the eggs, cheese, garlic powder, sea salt and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also thoroughly whisk the mixture in a large bowl if you do not have a blender.
3. Evenly distribute the spinach and bell pepper bits among the muffin cups. Pour the egg mixture over the veggies, filling each cup about three-fourths full. The egg will rise so you don’t want to fill them all the way.
4. Bake for 16-18 minutes, until the eggs set up and are cooked through. Transfer to a wire rack and cool for about 5 minutes. Run a butter knife around the edge of each cup and pop out the egg bites. Serve warm.
