Roasted Red Pepper and Spinach Egg Bites
Serves 6Active Time: 10 minutes
- 8 large eggs
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup packed baby spinach, chopped
- 2/3 cup chopped roasted red peppers
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 1/3 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.
To make ahead: Refrigerate in an airtight container for up to three days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.
Recipe nutrition 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.