Veggie & Cheese Egg Bites (Makes 4) 

Double ingredients to make 8 or triple to make 12!

Ingredients:

• 4 large eggs
• 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

Instructions:

1. Preheat oven to 350°F. 
2. Lightly grease 4 muffin cups with olive oil.
3. In a bowl, crack and whisk your eggs.
4. Add cheese and vegetables to whisked eggs and stir together with a spoon.  
5. Once mixed, add non-dairy milk (adjusting the amount based on the consistency of your mixture.) Add salt and pepper.
6. Pour the mixture evenly into the 4 muffin cups. 
7. Bake for 15–18 minutes, or until the egg bites are set in the center.
8. 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!

PRO TIP: Prefer spinach over peppers? Make the switch. Choose vegetables that delight you and your taste buds!