Yummy Egg Bites

Quick and easy to prepare, refuel with these on-the-go or team with a salad for a light, delicious meal. The trick to keeping them tender is to bake only until set. Overcooking makes them rubbery. Makes 6 egg bites.Easy vegan swap: use “Simply Egg” or “JustEgg” liquid egg replacement, almond milk, and vegan cheddar cheese.

Ingredients

4 large eggs
4 Tbsp whole milk 
½ cup shredded cheddar cheese 
⅓ tsp salt
1 dash fresh ground black pepper
⅓ cup diced tomatoes
¼ cup coarsely chopped packed baby spinach
3 Tbsp thinly sliced green onions

Directions

Preheat oven to 350F. In a large bowl whisk the eggs, shredded cheese, milk, salt & pepper until combined. Stir in tomatoes, spinach, and green onions. Divide mixture evenly into prepared 6-muffin pan. If using a 12-muffin pan, fill empty spots to ½ with water. Bake 15-18 min until set (puffy and light golden brown). Enjoy immediately or cover and refrigerate or freeze up to 2 months. Reheat from thawed 20-30 seconds in microwave, or for 10 min at 350F.