30 lbs Down: Egg Bites FULL RECIPE BELOW👇🏾🎀
🎀 Egg Bites Recipe:
• 12 large eggs (one for each muffin cup)
***If you’re using egg whites only it will be about 3-4 tbsp of egg whites per muffin cup.
• spinach (chopped)
• cherry tomatoes (halved)
• onions (diced)
• shredded cheese (cheddar or Colby)
• Salt and pepper
• Cooking spray to grease the muffin tin.
Instructions:
1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prep Muffin Tin: Lightly grease a 12-cup muffin tin with cooking spray or oil.
3. Prepare Ingredients: Chop the spinach, dice the cherry tomatoes, and finely chop the onions. Set them aside.
4. Assemble Egg Bites:
• Place a small amount of chopped spinach, diced tomatoes, and chopped onions into each muffin tin cup.
• Crack one whole egg into each muffin tin cup over the vegetables.
• Sprinkle a little salt and pepper over each egg.
• Add a generous sprinkle of shredded cheese on top of each egg.
5. Bake: Bake in the preheated oven for about 15-20 minutes, or until the egg whites are set and the yolks reach your desired doneness.
6. Cool and Serve: Let the egg bites cool for a few minutes in the muffin tin before removing them. Serve warm, or let them cool completely and store in an airtight container in the fridge for up to 4 days.
Tips:
• You can lightly beat each egg in a small bowl before pouring it into the muffin tin if you prefer the yolk and white to be mixed.
• Adding a touch of your favorite herbs or spices can enhance the flavor even more.
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