In this recipe and video, MCT2D dietitian Rina Hisamatsu, RDN, MPH and Michigan Medicine colleague Stacey Pilarz, RDN will walk you through through how to make Egg Bites. This simple recipe is endlessly versatile, mixing in your favorite omelet ingredients, leftover veggies, and proteins for an irresistible, on-the-go snack or breakfast staple.
Equipment
- Oven
- Casserole dish OR muffin tin
- Large bowl
- Whisk or fork
Ingredients
- 12 eggs
- 1/2 onion diced
- 1/2 green bell pepper diced
- 1 medium tomato diced
- 1 cup mushrooms chopped
- 1 cup shredded cheese or feta cheese
- olive oil
Instructions
- Chop onion, bell pepper, mushrooms, and tomato to small pieces.
- Preheat oven to 350 degrees farenheit.
- In a large bowl, whisk together the eggs.
- Mix in chopped vegetables.
- Gently fold in cheese.
- Season with salt and pepper.
- Lightly oil a casserole dish or muffin tin, Spray oil is fine to use.
- Ladel th;e egg mixture evenl
- Bake for 20-25 minutes or until set. Let it cool for a few minutes before running a knife around the edges to pup the muffins out of the tin.
- Serve hot or let cool to enjoy later.
Nutrition
Serving: 1egg cupCalories: 109kcalCarbohydrates: 1gProtein: 8gFat: 7g
Tried this recipe?Let us know how it was!