I love making these early in the week, so I can get 2 breakfasts out of these. Plus, I freeze some for another busy week. Fill them with your favorite veggies, and you have a healthy, delicious, fulfilling breakfast in a snap.
Servings: 6 (2 egg bites each)
1 tsp. olive oil for cooking + 1 Tbsp. canola or olive oil for greasing the pan (you can also use Oil Spray)
1/4 cup half-n-half
1/2 tsp. salt
1/4 tsp. black pepper
1/3 cup bell pepper, diced small
1/4 cup scallions or leeks, sliced (2-3 scallions)
1 cup spinach
1/2 cup Shredded cheese (optional)
1. Cut 12 rounds from a sheet of parchment paper, so they fit at the bottom of each muffin hole.
2. Grease muffin pans by spraying liberally with oil or you can use a pastry brush and spread oil all over the sides and bottom of each muffin hole. Set aside.
3. Preheat oven to 425 degrees F.
4. Beat eggs and then add half and half. Add 1/2 tsp. salt and pepper and beat again. Set aside.
5. Heat a non-stick sauté pan and add 1 teaspoon olive oil. Saute peppers and scallions/leeks until soft, about 4 minutes. Add spinach at the end and cook until wilted.
6. Distribute the sautéed vegetables evenly amongst each muffin hole (about 1 tablespoon of filling each)
7. Place 1-2 teaspoons of shredded cheese on top of the vegetables.
8. Distribute egg mixture into each muffin hole using a ladle or spoon (approx. 3/4 full).
9. Bake for 12 minutes. Remove from oven and check to see that the middle is set. Bake another 2-3 minutes, if needed.
10. Remove from oven, cool for 10 minutes. Carefully remove and place on a rack to cool completely.
11. When completely cooled, place in a ziplock bag and store for up to 4 days. These can also be placed in the freezer, individually wrapped in plastic wrap, then placed in a ziplock Freezer bag.