Roasted Red Pepper & Spinach Egg Bites

These egg bites, a convenient grab-and-go breakfast, are filled with veggies surrounded by a light and creamy egg custard. Once you get the hang of making these, try switching up the veggies and cheese. You can also add grated garlic, chopped fresh herbs or even a few dashes of hot sauce to give them a little kick.

Prep/Cook Time: 35 Minutes, Servings: 6

Ingredients

• 8 large eggs
• ⅓ cup whole milk
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 cup shredded Monterey Jack cheese
• 1 cup packed baby spinach, chopped
• ⅔ cup chopped roasted red peppers

Directions

1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2. Whisk eggs, milk, salt and pepper together in a large bowl until well combined and frothy. Fold in cheese, spinach and roasted red peppers until combined. Divide the mixture among the prepared muffin cups (about ⅓ cup each).
3. Bake until puffed, set and light golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.

Nutritional Information

Per Serving: 185 Calories, Total Fat: 13 g, Saturated Fat: 6 g, Cholesterol: 266 mg, Carbohydrates: 2 g, Total Sugars: 2 g, Protein: 14 g, Sodium: 480 mg, Potassium: 128 mg, Phosphorus: 228 mg, Iron: 2 mg, Folate: 36 mcg, Calcium: 201 mg, Vitamin A: 987 IU, Vitamin C: 2 mg, Vitamin D: 66 IU

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