Egg Bites
PREP TIME
10 min.
COOK TIME
20 min.
Serving Size
16 servings
Ingredients
- 8 large eggs
- 1 cup (250 mL) milk
- 1/2 tsp (2.5 mL) salt
- a pinch of pepper
- 1 cup (250 mL) finely chopped fresh spinach
- 1 cup (250 mL) finely chopped ham
- 1 cup (250 mL) shredded cheddar cheese
Directions
| 1. | Turn the oven to 350 °F (177°C). Spray two muffin pans with non-stick cooking spray and put to the side. |
| 2. | In a medium mixing bowl or a large measuring cup with a spout, add the eggs, milk, salt and pepper. Stir with a whisk until completely mixed. |
| 3. | In 16 muffin cups, sprinkle 1 tablespoon spinach, 1 tablespoon ham, and 1 tablespoon cheese. |
| 4. | Pour egg mixture into each of the 16 muffin cups. Fill almost to the top (3/4 full). |
| 5. | Put in the oven and bake for 20-23 minutes, until the eggs are cooked through and the tops are starting to turn light brown. |
| 6. | Take out of the oven and let cool down for 5-10 minutes before you take them out of the pan. |
Tips
- To freeze these Egg Muffins for later, let cool completely on the counter or in the fridge.
- Place in a container or freezer bag and put in the freezer.
- To warm up later, you can let thaw in the fridge overnight and heat in the microwave, or thaw in the microwave on low heat for about 1 minute.
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