Spinach ‘n’ Tomato Breakfast Egg Bites
Busy school mornings call for an easily reheated and nutritious breakfast — egg bites! These egg muffins are so versatile— sub in cheddar, sausage and peppers, or bacon and chives. Pick your combo!
Ingredients
6 large eggs
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup milk
½ cup sour cream
1 cup spinach, chopped
¼ cup sun-dried tomatoes, chopped, drained
¼ cup crumbled feta cheese (optional)
Directions
Preheat the oven to 400 degrees. Use parchment paper liners in your muffin tins if possible. Or coat them well with cooking spray.
In a medium bowl, whisk eggs, salt, pepper, milk and sour cream until well combined. Pour the egg mixture evenly into the liners (¾ full) and add a dollop of spinach and sun-dried tomatoes into each one.
Bake for 25–30 minutes, or until the egg bites are set and lightly golden brown on top. Let the egg bites cool in the muffin tin for a few minutes and serve warm or cold with a sprinkling of feta.
Recipe Courtesy Of
Recipe courtesy of Andrea Moreno of Indian Trail, a member of Union Power Cooperative.
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