Mini Morning Egg Bites
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Gluten-Free, Dairy-Free and Vegetarian
Course:
Breakfast
Cuisine:
American
Keyword:
breakfast
Servings: 6
Calories: 109 kcal
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
-
Preheat oven to 350 degrees F.
-
In a medium sized bowl, whisk eggs with egg whites. Add remaining ingredients; mix well to combine.
-
Prepare a muffin tin with nonstick baking spray. Pour egg mixture evenly into cups.
-
Bake for 30 minutes or until set. Remove from oven; set aside to cool.
-
Serve warm or place in the refrigerator for up to 5 days and serve for a quick breakfast or snack.
Recipe Notes
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
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.