Easy Oven Baked Egg Bites Recipe With Spinach & Tomato
These easy oven baked egg bites are made in a standard muffin pan using eggs, milk, spinach, tomatoes, sweet peppers, and red onion. Perfect for meal prep, busy mornings, road trips, and make-ahead breakfasts.
Equipment
- Standard 12-cup muffin pan
- mixing bowl
- Whisk
- Cutting board
- measuring cup
- Teaspoon
Ingredients
- 10 Lrg Eggs
- 1 Cup 2% Milk
- 2 Cocktail Tomatoes Deseeded and diced fine
- ½ Cup Red Onion Diced fine
- 4 Mini Sweet Peppers Deseeded and diced fine
- 10 Baby Spinach Leaves Stems removed and finely chopped
- Black Pepper Sprinkle on each muffin cup
- Cooking Spray Or neutral oil for muffin tin
Instructions
- Preheat oven to 400°F. Generously spray a standard muffin pan with cooking spray.Cooking Spray
- In a large bowl, whisk together the eggs and milk until fully combined.10 Lrg Eggs, 1 Cup 2% Milk
- Rinse the cocktail tomatoes and cut them in half. Using a small teaspoon, scoop out the seeds and soft interior. Finely dice the remaining tomato shells.2 Cocktail Tomatoes
- Remove the blossom ends from the mini sweet peppers. Slice each pepper in half lengthwise and remove the seeds and any white membrane. Cut into thin strips, then finely dice.4 Mini Sweet Peppers
- Cut the red onion in half and remove the outer skin. Place one half cut-side down and slice into thin half-moon slices. Gather the slices and cut across them in the opposite direction to create finely diced onion.½ Cup Red Onion
- Rinse the spinach leaves and pat dry with paper towels. Remove the stems and finely chop the leaves.10 Baby Spinach Leaves
- Fill each muffin cup approximately three-quarters full with the egg mixture.
- Working one ingredient at a time, divide the tomatoes evenly among the muffin cups, adding about 1 teaspoon to each cup. Repeat with the onion, sweet peppers, and spinach.
- Sprinkle the tops lightly with black pepper.Black Pepper
- Bake for approximately 12 minutes, or until the centers are fully set.
- To test for doneness, lightly touch the center of an egg bite. If any uncooked egg transfers to your finger, continue baking for another minute or two.
- Allow the egg bites to cool slightly before removing them from the muffin pan.
- Repeat with remaining egg mixture and vegetables.
Notes
Notes
- Egg bites naturally puff while baking and settle slightly as they cool.
- Grease the muffin pan well, even if it is nonstick.
- Pat the spinach dry after washing to prevent excess moisture.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled egg bites in a single layer before transferring them to a freezer bag for longer storage.
- Makes 18 egg bites.
Nutrition
Calories: 17kcalCarbohydrates: 3gProtein: 1gFat: 0.5gSaturated Fat: 0.3gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 11mgPotassium: 50mgFiber: 0.3gSugar: 2gVitamin A: 289IUVitamin C: 9mgCalcium: 18mgIron: 0.1mg
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