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Muffin Tin Egg Bites

These delightful muffin tin egg bites are a simple and flavorful meal, perfect for family brunches or busy mornings. A combination of fluffy eggs, fresh veggies, and melty cheese makes for irresistible mini frittatas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup bell peppers, diced (any color)
  • 1/2 cup shredded cheese (Cheddar, Mozzarella, or your favorite Halal cheese)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or a little olive oil.
  2. In a large mixing bowl, crack the eggs and whisk them until blended. Add chopped spinach, diced bell peppers, shredded cheese, salt, and pepper. Stir until combined.
  3. Carefully pour the egg mixture into each muffin cup, filling them about halfway.
  4. Place the muffin tin in the preheated oven and bake for 20 minutes, or until the egg bites are firm and lightly golden on top.
  5. Once done, remove from the oven and let them cool for a few minutes before lifting out of the tin. Serve warm or at room temperature.

Notes

Feel free to customize with different vegetables or cheeses. Store in an airtight container for 3-4 days, or freeze for up to three months. Reheat in the microwave or oven to enjoy.