Mini Morning Egg Bites
Prep time: 
Cook time: 
Total time: 
Serves: 6
Gluten-Free, Dairy-Free and Vegetarian
  • 10 ounces fresh baby spinach, cooked
  • 1 large Roma tomato, diced
  • 4 whole large eggs
  • 4 egg whites
  • 1 medium Vidalia onion, diced
  • 2 Tbsp. finely chopped fresh parsley
  • 2 Tbsp. chia seeds
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground white pepper
  1. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, whisk eggs with egg whites. Add remaining ingredients; mix well to combine.
  3. Prepare a muffin tin with nonstick baking spray. Pour egg mixture evenly into cups.
  4. Bake for 30 minutes or until set. Remove from oven; set aside to cool.
  5. Serve warm or place in the refrigerator for up to 5 days and serve for a quick breakfast or snack.
Servings: 6 Serving Size: 1 muffin
Calories: 95.4 cal • Fat: 4.7 g • Protein: 7.9 g • Carb: 6.8 g • Fiber: 3.5 g • Sugar: 0.2 g • Sodium: 170.6 mg<div class="zl-recipe-link"><a class="small-butn-link" title="Add this recipe to your ZipList, where you can store all of your favorite web recipes in one place and easily add ingredients to your shopping list." onmouseup="getZRecipe(this, "thehealthyapple", ""); return false;" href="javascript:void(0);" data-mce-href="javascript:void(0);"><span>Add this recipe to ZipList!</span></a></div>
Recipe by Gluten Free Recipes - The Healthy Apple at