Mini Morning Egg Bites Recipe
Daily Value: 6%
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||127µg||32%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Serving size: 1 muffin
Total fat: 4.7 g
Sodium: 170.6 mg
Total carbohydrate: 6.8 g
Dietary fiber: 3.5 g
Sugars: 0.2 g
Protein: 7.9 gServings: 6
Total time: 35 minutes
Special Designations: Dairy-free, Vegetarian, Gluten-free