An easy make-ahead breakfast that’s perfect for grab-n-go in the morning, these veggie egg bites are packed with chopped vegetables, herbs and cheddar cheese!
- 1 tablespoon Truly Grass Fed Unsalted Butter (plus extra for greasing pan)
- 1/2 cup diced onion (from 1/2 small onion)
- 1 cup roughly chopped cremini mushrooms (from about 8 mushrooms)
- 1 cup diced red bell pepper (from 1 bell pepper)
- 1/2 cup (packed) baby spinach
- 9 eggs
- 1/3 cup milk
- 2 teaspoons dijon mustard
- Salt and pepper
- 1 tablespoon chopped chives
- 1 cup grated Truly Grass Fed Natural Aged Cheddar Cheese
- Preheat oven to 325 degrees F and grease 12-well muffin tin with butter.
- In a large nonstick sauté pan, melt butter over medium heat. Add onion, mushrooms and bell pepper and sauté, stirring occasionally, until mushrooms and peppers are tender and onion is translucent, about 5 minutes. Add baby spinach and stir until wilted, about 2 minutes. Remove from heat.
- While the vegetables are cooking, add eggs, milk, dijon mustard, salt, and pepper to a medium mixing bowl and whisk until combined.
- Evenly divide vegetables across muffin tin wells (about 1 heaping tablespoon per well). Sprinkle chives and grated cheddar evenly across wells.
- Pour egg mixture into each well, filling each 3/4 way full (about 1/4 cup egg mixture per well).
- Bake at 325 degrees F on a middle rack until eggs are set, about 22-25 minutes.
- Let cool in pan for a few minutes before taking a knife and separating the egg bite from the pan and transferring to a wire rack to finish cooling or serve immediately.
- Grease the muffin tin wells generously with butter or use a silicone muffin pan so the egg bites don’t stick to the pan.
- If the center of the egg bites are deflating, try lowering the oven temperature and cook longer or let bites cool in the pan for longer before transferring them to a wire rack to finish cooling.
- Egg bites can be stored in the refrigerator in an airtight container for up to 3-4 days. Let eggs cool completely before storing.
- Egg bites can be stored in the freezer for up to 2-3 months. To store, let cool completely then transfer to an airtight container or let freeze on a cookie sheet first then transfer to a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Make Ahead
- Cuisine: American
Keywords: veggie egg bites, vegetarian egg bites, veggie egg cups, vegetarian egg cups, veggie egg muffins, vegetarian egg muffins