Eggs are by far my favorite breakfast.

They’re just so darn good.

Aren’t they?

I can remember when I was a young girl and my mother taught me how to make sunny side up eggs – I thought I was so cool.

I invited my grandma over just to make ’em for her – and they were a bit too runny and under-cooked but I was still proud.

Then came the hard boiled eggs.

And deviled eggs.

And then omelets.

Then frittata.

And egg bakes.

But just recently I thought… why not make some cute little egg muffins?

Actually my muffin tin was staring at me screaming, “Please use me.”

So I did.

I made this fun lil’ easy egg recipe just for you.

And me.

Because it’s perfect for the kids when they’re in a rush to catch the school bus…

And convenient for you to pop into your mouth before you head out the door for work…

(Coffee does not count as breakfast, people. I repeat, please eat something.)

They’re also perfect to toss into a Ziploc bag and enjoy with a dollop of guacamole when your hunger strikes at 3PM.

Do the kiddies need a little snickity snack before soccer practice?

Hmmmmm.

How about a bite of these protein-packed babies?

A little bit of egg, some fresh herbs, carrots, cherry tomatoes and you’re all set.

Like I said, the key word here is Easy.

O, and they’re pretty gosh darn tasty too.

Mini Morning Egg Bites

Serves: 6

 

Print

Prep

5 minutes

Cook

30 minutes

Total

35 minutes

 

Gluten-Free, Dairy-Free and Vegetarian

Author: Amie Valpone

Recipe type: Entree

Ingredients

• 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
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground white pepper

Instructions

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.

Nutrition Facts

Mini Morning Egg Bites

Amount Per Serving (6 g)

Calories 109 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 109mg36%

Sodium 200mg9%

Potassium 474mg14%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 3g3%

Protein 8g16%

Vitamin A 5090IU102%

Vitamin C 23.9mg29%

Calcium 112mg11%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.