Preheat oven to 375 degrees. Lightly spray a Nordic Ware frozen snowflake cakelet pan with cooking spray; set aside.
Recipe
Breakfast
Snowflake Egg Bites
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Make your meal prep festive with snowflake egg bites!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. tightly packed chopped curly kale leaves | ||
| 6 Basket & Bushel mini sweet peppers, sliced and seeded (1½ cups sliced) | ||
| 2 tbsp. thinly sliced fresh chives, plus additional for garnish | ||
| 6 Hy-Vee large eggs | ||
| ¾ c. Hy-Vee shredded gourmet blend triple Cheddar cheese | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. coarsely ground Hy-Vee black pepper |
Things To Grab
- Hy-Vee olive oil cooking spray
- Nordic Ware frozen snowflake cakelet pan
- Large nonstick skillet
- Wooden spoon or spatula
- Whisk
- Large bowl
- Rimmed baking pan
- Toothpick
- Small offset spatula
Directions
Spray a large nonstick skillet with cooking spray. Heat skillet over medium heat. Cook kale and sweet peppers for 3 to 4 minutes or until kale is wilted and peppers begin to become charred. Cool slightly.
Whisk eggs in a large bowl until well combined. Stir in kale-pepper mixture, cheese, chives, salt and black pepper. Fill each prepared cakelet mold with egg mixture. Place cakelet pan in a rimmed baking pan
Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool egg bites in pan for 10 minutes.
Remove egg bites from cakelet molds using a small offset spatula. Garnish with additional chives, if desired.
Nutrition facts
Servings
140 Calories per serving
1 egg bite
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 200mg
- Sodium: 360mg
- Total Carbohydrates: 3g
- Protein: 10g
Daily Values
0%
Iron 6%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 4%