Preheat oven to 350 degrees. Spray 12 (1-3/4-inch) muffin cups with nonstick spray; set aside.
These healthy egg bites are perfect for when you're on-the-go. Keep them in the refrigerator or freeze them and, when you're ready for breakfast, microwave at 30 second increments until heated through.
Servings and Ingredients
|6||Hy-Vee large eggs|
|½ tsp.||Hy-Vee salt|
|⅛ tsp.||Hy-Vee ground black pepper|
|2 tsp.||Gustare Vita olive oil|
|2 tbsp.||Hy-Vee Short Cuts chopped white onions|
|¼ c.||Hy-Vee Short Cuts chopped red bell peppers|
|1 clove(s)||Hy-Vee Short Cuts garlic, minced|
|1 tbsp.||fresh oregano, finely chopped|
|¼ c.||baby kale leaves, chopped|
|¼ c.||crumbled goat cheese|
Things To Grab
- Hy-Vee nonstick cooking spray
- 12 muffin cups
- Large bowl
- Small skillet
Whisk together eggs, salt, and black pepper in a large bowl; set aside.
heat oil in a small skillet over medium heat; add onions and cook for 3 minutes or until softened, stirring occasionally. Add red peppers and garlic; cook for 3 minutes more or until peppers are tender. Remove from heat; stir in oregano. Divide mixture among prepared muffin cups. Top each cup with 1 teaspoon kale and 1 teaspoon goat cheese.
Using a ladle, carefully divide egg mixture among partially filled muffin cups. Bake for 10 to 12 minutes or until egg is set. Remove egg bites from muffin cups and serve immediately.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 190mg
- Sodium: 290mg
- Total Carbohydrates: 2g
- Protein: 7g