Roasted Red Pepper & Spinach Egg Bites

 

Here’s a delicious and wholesome way to make Roasted Red Pepper & Spinach Egg Bites—best for breakfast, brunch, or a protein-packed snack! 🥚🌿

 

Ingredients (makes ~6 egg bites)

4 big eggs

1/four cup milk (dairy or plant-primarily based)

1/2 cup roasted purple peppers, chopped

half of cup clean spinach, chopped

1/four cup shredded cheese (cheddar, mozzarella, or feta)

1/four tsp garlic powder

1/4 tsp onion powder

Salt & pepper, to flavor

Instructions

1. Preheat Oven:

Preheat to 350°F (175°C). Lightly grease a 6-cup muffin tin or use silicone cups.

2. Whisk Eggs:

In a medium bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper till smooth.

3. Add Veggies & Cheese:

Stir in roasted purple peppers, spinach, and half of of the cheese. Mix till calmly mixed.

4. Fill Muffin Cups:

Pour the aggregate frivolously into the muffin cups (they’ll upward thrust a touch). Sprinkle the final cheese on top.

5. Bake:

Bake for 18–22 minutes, or until the egg bites are set and barely golden on top. A toothpick inserted within the center should pop out smooth.

6. Cool & Serve:

Let them cool for a few minutes earlier than eliminating. Serve heat, or refrigerate for up to 3 days. They can also be frozen for up to 2 months—simply reheat inside the microwave for ~30–60 seconds.

💡 Tips & Variations:

Swap roasted pink peppers for solar-dried tomatoes for a richer flavor.

Add herbs like parsley, chives, or basil for additonal freshness.

For more protein, blend in some cooked turkey or chook bits.