4 large eggs
Veggie & Cheese Egg Bites
Mini baked egg muffins whisked with cheese, bell pepper, onion, mushrooms, and a splash of non-dairy milk, baked in a muffin tin until set. An easy make-ahead breakfast.
4 egg bites
Ingredients
1/2 cup shredded mozzarella cheese or non-dairy cheese alternative
1/2 cup finely chopped bell pepper
1/4 cup finely chopped onion
1/4 cup finely chopped mushrooms
1/4 cup unsweetened non-dairy milk
Salt and pepper, to taste
Olive oil for greasing muffin cups
Steps
Preheat oven to 350°F.
Lightly grease 4 muffin cups with olive oil.
In a bowl, crack and whisk your eggs.
Add cheese and vegetables to whisked eggs and stir together with a spoon.
Once mixed, add non-dairy milk (adjusting the amount based on the consistency of your mixture.) Add salt and pepper.
Pour the mixture evenly into the 4 muffin cups.
Bake for 15–18 minutes, or until the egg bites are set in the center.
Let cool for a few minutes, then gently remove from the muffin tin. Enjoy warm or store in the fridge for up to 3 days!
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*This blog is intended for educational purposes only and is not a substitute for medical care.
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