Mini Morning Egg Bites Recipe

Oct 30, 2012 @ 4:35 PM
Posted by Amie Valpone, Special Contributor

Nutrition

Cal/Serving: 115
Daily Value: 6%
Servings: 6

Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	5g	8%
Saturated	1g	6%
Trans	0g	0%
Carbs	9g	3%
Fiber	3g	14%
Sugars	4g	0%
Protein	9g	19%
Cholesterol	124mg	41%
Sodium	225mg	9%
Calcium	113mg	11%
Magnesium	67mg	17%
Potassium	463mg	13%
Iron	3mg	14%
Zinc	1mg	7%
Vitamin A	4807IU	96%
Vitamin C	19mg	32%
Thiamin (B1)	0mg	7%
Riboflavin (B2)	0mg	21%
Niacin (B3)	1mg	5%
Vitamin B6	0mg	11%
Folic Acid (B9)	127µg	32%
Vitamin B12	0µg	5%
Vitamin D	1µg	0%
Vitamin E	1mg	7%
Vitamin K	250µg	313%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	2g	0%

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More Recipes By Amie Valpone

Amie Valpone

Eggs are by far my favorite breakfast. They're just so darn good. Aren't they? I can remember when I was a young girl and my mother taught me how to make sunny-side up eggs — I thought I was so cool.

I invited my grandma over just to make 'em for her — and they were a bit too runny and undercooked, but I was still proud. Then, came the hard-boiled eggs. And deviled eggs. And then omelettes. Then frittatas. And egg bakes. But just recently I thought… Why not make some cute little egg muffins?

So I did. I made this fun lil' easy egg recipe just for you.

Click here to see Healthiest Breakfast Recipes.

INGREDIENTS

4 whole large eggs
4 egg whites
10 ounces fresh baby spinach, cooked
1 large Roma tomato, diced
1 medium-sized Vidalia onion
2 tablespoons finely chopped fresh parsley
2 tablespoons chia seeds
1/4 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
Cooking spray

DIRECTIONS

Preheat the oven to 350 degrees.

In a medium-sized bowl, whisk together the eggs with the egg whites. Add the spinach, tomato, onion, parsley, chia seeds, salt, and pepper and mix well to combine.

Coat a muffin tin with cooking spray. Pour the egg mixture evenly into cups. Bake for 30 minutes or until set. Remove from the oven and set aside to cool. Serve warm or place in the refrigerator for up to 5 days and serve for a quick breakfast or snack.