Egg Bites

• portioner: 9 servings

Ingredienser

Egg Bites

14 eggs

Milk (I use Fairlife Whole Milk for lactose-free)

Spinach, sliced into strips

Mushrooms, chopped into small cubes/chunks

Onion, diced really small (I used red onion but any onion will do)

Tomato, diced really small

Shredded Cheese (I used Daiya Mexican Blend for lactose-free)

Seasoning*

Seasoning

Season to your liking, but I used:

Kinder's The Blend (Garlic, Salt, Pepper)

Onion Powder

Instruktioner

1) Spray your muffin tin or place cupcake liners in your muffin tin. When I made these, I was able to make 18 muffins.

2) Preheat oven to 350F.

3) Crack eggs into a bowl, pour in some milk and whisk thoroughly.

4) Add a very small amount of egg into each muffin tin - about a spoonfull or two so there's a base to your egg bites.

5) Add shredded cheese and seasoning to the remainder of the egg mix to your liking and whisk until well blended.

6) Place small amounts of spinach, mushroom, tomato, and onion into each muffin tin.

7) Spoon in the remainder of the egg mix into each muffin tin to top them off.

8) I didn't time the baking - I just eyed it. Try not to let the egg bites brown unless you like your cheese a little bit toasted - It does affect the texture of the exterior of the egg bites if you let them toast a bit. Some like it toasted, I personally do not.

Näring

• Portionsstorlek: 2 egg bites