MUFFIN PAN EGG BITES RECIPE

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk provides a dairy-free option, while water is a cost-effective substitute.

cooked bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense, and frozen spinach is typically cheaper.

Crack 12 eggs into a measuring cup for easy pouring.

Whisk the eggs and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until combined.

Lightly spray a silicone muffin pan with olive oil.

Wash and dry a bunch of cilantro, remove the leaves, and finely chop it. Use 2 tablespoons of chopped cilantro and distribute it to the bottom of all muffin cups.

Finely chop 2 tablespoons of sun-dried tomatoes (not in oil) and evenly distribute them to the bottoms of all muffin cups.

Finely chop 2 tablespoons of basil (about 15 to 20 leaves) and add it to the muffin pan with the other ingredients.

Finely chop 1/4 cup of washed and dried spinach and distribute it evenly in the muffin pan.

Finely chop 3 tablespoons of green onions (about 2 green onions) and distribute them in the muffin pan.

Add 2 tablespoons of light feta to the muffin pan.

Pour the whisked eggs evenly over each muffin cup, filling all 12 cups.

Bake the egg bites at 350°F for 20 to 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens