Veggie Egg Bites
Ingredients
The egg mixture
-
12
pcs
eggs
-
2
tsp
Dijon mustard
-
¼
tsp
curry powder (optional)
-
1
tsp
smoked paprika (optional)
-
salt
to taste
-
pepper
to taste
The veggies and cheese
-
2 ½
cups
chopped vegetables (of your choice)
-
1
cup
shredded cheddar cheese
For cooking
-
1
spray
olive oil cooking spray
Instructions
- Preheat the oven to 350°F.
- Spray the muffin tin with cooking spray.
- In a skillet, spray with cooking spray and heat over medium-high heat.
- Add the chopped veggies and cook for 5-7 minutes until softened, then drain excess liquid.
- In a mixing bowl, whisk together the eggs, mustard, curry powder, smoked paprika, salt, and pepper.
- Divide the cooked veggies among the muffin tin cups and top with shredded cheddar cheese.
- Pour the egg mixture evenly over the veggies and cheese.
- Bake for 18-20 minutes until the eggs puff up.
- Allow to cool, then remove from the pan and refrigerate.
Nutrition Facts (estimated)
Servings
6 servings
Calories
227
Total fat
15g
Total carbohydrates
6g
Total protein
17g
Sodium
459mg
Cholesterol
347mg
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