Mini Morning Egg Bites
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
Gluten-Free, Dairy-Free and Vegetarian
Author: Amie Valpone
Serves: 6
Ingredients
- 10 ounces fresh baby spinach, cooked
- 1 large Roma tomato, diced
- 4 whole large eggs
- 4 egg whites
- 1 medium Vidalia onion, diced
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. chia seeds
- ¼ tsp. sea salt
- ¼ tsp. freshly ground white pepper
Instructions
- Preheat oven to 350 degrees F.
- In a medium sized bowl, whisk eggs with egg whites. Add remaining ingredients; mix well to combine.
- Prepare a muffin tin with nonstick baking spray. Pour egg mixture evenly into cups.
- Bake for 30 minutes or until set. Remove from oven; set aside to cool.
- Serve warm or place in the refrigerator for up to 5 days and serve for a quick breakfast or snack.
