Vegetarian Egg Bites

This healthy egg bite recipe is made with either spinach and red pepper, OR mushrooms and kale, OR broccoli. Simply pour blended eggs over the veggies and bake in a muffin pan. These are perfect for meal prep and eating on the go.

Prep Time15

Cook Time20

Total Time35

Servings: muffin bites

Author: Danika Vanderpyl

Equipment

Ingredients

6 eggs
½ teaspoon ground turmeric optional see note below
¼ teaspoon sea salt
1-3 green onion finely sliced
1 cup cheese shredded (optional)
2 large basil leaves, finely sliced optional see note below

For spinach and red pepper:

½ cup red pepper, finely chopped about 1 half medium red pepper
1 cup spinach, finely chopped

For kale and mushroom:

¾ cup kale, finely chopped
½ cup mushroom, finely chopped

For broccoli:

1 ½ cups broccoli, finely chopped

Instructions

Start by preheating the oven to 325 degrees Fahrenheit (165C). Then prepare your muffin pan by placing silicone liners in each cup or greasing the pan generously.
Choose which veggie combination you want to put in your egg bites (spinach and pepper, OR mushroom and kale, OR broccoli). (The quantities above will be enough to make 12 muffins with those veggies.)
Finely chop the vegetables, then evenly distribute the veggies between all 12 muffin cups. Add the chopped green onions too. The muffin cups should be almost half-filled with vegetables.
Place the eggs, salt, pepper, and turmeric into a blender container and blend for 10 seconds until everything is well combined. Alternatively, whisk everything together in a large measuring cup with a spout (to make it easy to pour into the muffin tray).
Pour the egg mixture to distribute between all 12 muffin cups. The muffin cups will be filled with eggs ¾ of the way up. Sprinkle each egg bite with cheese (if using), then place the muffin tray in the preheated oven.
Bake: 13-15 minutes if you are using a greased metal pan, or if you are using silicone liners bake for 17-19 minutes.
Use a fork to poke the top and see if they are fully cooked before removing from the oven. Sprinkle fresh chopped basil on top of each bite if using. Let the egg bites cool for 5 minutes before removing them from the pan and the silicone liners. Enjoy veggie egg bites warmed up or cold.

Notes

Silicone Liners: After multiple tests, I found that these baked and removed from the pan the best when using greased silicone muffin cup liners in a metal baking pan. If you don't have silicone muffin liners, grease your metal pan well and bake for closer to 15 minutes (rather than almost 20 minutes). Using these liners also prevented the egg bites from becoming hollow on the bottom.

Gourmet step - basil: When they come out of the oven, sprinkle fresh basil (or your favorite herb) on top for a burst of flavor. I find it's better to add fresh than cooked in as the flavor will come through stronger.

Turmeric: I add this yellow spice for a little nutritional boost and to enhance the color. If you don't have it in the house and want to make this recipe right away, you can make the recipe without it.

Storage

Fridge: These egg bites will last for 5 days in the fridge. Enjoy them cold, or warm them in the microwave or toaster oven. Warming instructions are in the recipe card.

Freezer: This recipe for veggie egg bites can easily be kept in the freezer in an airtight container for up to 3 months. I would recommend freezing them in a bag or an air-tight container with parchment paper between the layers of egg bites or freezing the bites individually. For thawing instructions, check out the recipe notes.

To reheat in the microwave: Place the egg muffin on a paper towel (to soak up any water that the vegetables release) and then on a plate and warm for 30 seconds from the fridge, or 45-60 seconds from frozen.

To reheat in a pan: Use a pan with a lid, place very little water on the bottom of the pan (to create steam and prevent sticking), place the egg bite inside, and heat until warm.

Nutrition