Muffin Tin Egg Bites

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Conveniently bake bite-sized breakfast egg muffins filled with your choice of protein and vegetables.

Recipe Details

Quantity	Name	Preparation Notes	Substitutions
6	large eggs	lightly beaten
1/4 cup	milk		almond milk, soy milk

Step 1: Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or spray with nonstick spray. (Tips: Using a silicone muffin pan can help with easy removal.)
Step 2: In a large bowl, whisk together eggs and milk until combined. (Tips: Beat the mixture until frothy for lighter bites.)

Quantity	Name	Preparation Notes	Substitutions
1 cup	baby spinach	chopped
1/2 cup	cherry tomatoes	quartered
1/3 cup	cheddar cheese	shredded	mozzarella, feta
4 slices	bacon	cooked and crumbled	turkey bacon
to taste	salt and freshly ground black pepper

Step 1: Divide and arrange the spinach, tomatoes, cheese, and bacon evenly in the muffin cups. (Tips: Layer the heavier ingredients first to prevent them from floating to the top during baking.)
Step 2: Pour egg mixture on top of the fillings in each muffin cup, filling each to about 3/4 full for room to rise. (Tips: Use a ladle or pitcher for controlled pouring.)
Step 3: Season each with salt and pepper as desired. (Tips: Add spices or herbs according to your preference.)
Step 4: Bake for 20-25 minutes, or until the egg bites are fully set and slightly golden on top. (Tips: Check with a toothpick; it should come out clean when done.)

Notes: These egg bites can be stored in the refrigerator for up to 3 days, making them a quick grab-and-go breakfast option.