Breakfast Egg Bites with Spinach and Potatoes

Breakfast Egg Bites with Spinach and Potatoes: Bite-Sized Morning Delight

Start Your Day Right with These Flavorful Egg Bites

Looking for a delicious and nutritious breakfast option that’s easy to prepare and perfect for those busy mornings? These Breakfast Egg Bites with Spinach and Potatoes are the answer. Packed with protein, veggies, and a burst of flavor, they’re a great way to kickstart your day. Whether you’re making them for your family or meal-prepping for the week, these bite-sized egg bites are sure to become a breakfast favorite.

Ingredients:

For the Egg Bites:

  • 6 large eggs
  • 1/2 cup milk
  • 1 cup fresh spinach, chopped
  • 1/2 cup diced potatoes, cooked and cooled
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced onion
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • Cooking spray or melted butter for greasing the muffin tin

Optional Garnish:

  • Fresh chives, chopped
  • Salsa or hot sauce

Instructions:

1. Preheat Your Oven:

  1. Preheat your oven to 350°F (175°C).

2. Prepare the Muffin Tin:

  1. Grease a standard 12-cup muffin tin with cooking spray or melted butter.

3. Whisk the Eggs and Milk:

  1. In a mixing bowl, whisk together the eggs and milk until well combined.

4. Add Vegetables and Seasonings:

  1. Stir in the chopped spinach, diced potatoes, shredded cheddar cheese, diced red bell pepper, diced onion, garlic powder, salt, and pepper. Mix until all ingredients are evenly distributed.

5. Fill the Muffin Cups:

  1. Pour the egg mixture evenly into the prepared muffin cups, filling each one about 2/3 full.

6. Bake and Check:

  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg bites are set and slightly golden on top.
  2. To check for doneness, insert a toothpick into the center of one egg bite; it should come out clean when they’re done.

7. Cool and Serve:

  1. Allow the egg bites to cool in the muffin tin for a few minutes.
  2. Use a butter knife or spoon to gently loosen the edges of each egg bite, then carefully lift them out of the muffin tin.
  3. Garnish with chopped fresh chives and serve with salsa or hot sauce if desired.

Tips:

  • You can customize these egg bites with your favorite ingredients, such as diced ham, crumbled bacon, or different types of cheese.
  • If you’re short on time, you can use frozen spinach (thawed and drained) or pre-cooked diced potatoes.

Variations:

  • For a Mediterranean twist, add diced tomatoes, black olives, and feta cheese to the egg mixture.
  • Make a Southwestern version by including diced green chilies, black beans, and Monterey Jack cheese.

Cook’s Note:

These Breakfast Egg Bites with Spinach and Potatoes are not only a wholesome breakfast but also a portable option for those on-the-go mornings. They can be stored in the refrigerator and reheated in the microwave for a quick and satisfying breakfast anytime. Whether enjoyed fresh out of the oven or reheated later, these egg bites are sure to make your mornings brighter and more delicious.