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Easy Egg Bites (6-Ingredients, Muffin Tin Egg Bites)
These egg bites are gluten-free, keto, and convenient! The are loaded with veggies and cheese and easily customizable to suit your tastes.
Course Breakfast, Brunch, Snack
Cuisine American
Diet Gluten Free
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 12
Calories 62kcal
- 1/4 cup (100 ml) milk
- 6 large eggs
- 1 red bell pepper deseeded and chopped
- 1-1/2 cups (90g) spinach sliced
- 2-3/4 ounces (75g) brie cheese (or goat cheese) chopped
- Salt to taste
Preheat oven to 350 degrees F /180 degrees C / fan assisted 60 degrees C / gas 4 and oil a 12-hole muffin tray with cooking spray.
Beat together the milk and eggs.
Then mix in the rest of the ingredients.
Divide the egg mixture equally in the muffin cups and bake for 18-20 minutes or until set.
Let egg bites cool for 5 minutes then remove from tray and eat warm or allow to cool completely and eat cold.
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- If you don't have large eggs, then use 8 medium eggs instead.
- Chop the vegetables up small so they mix in well and cook through.
- Let them cool during which they will firm up before removing them. Otherwise they may break.
- Make sure to use a nonstick muffin tin that is well-oiled so that the egg muffins don't stick.
- Fill the muffin tins only up to 3/4 full so they don't overflow during cooking.
Weight Watchers Points: There is just 1 Freestyle Point in a serving of Baked Egg Bites.
Calories: 62kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 80mg | Potassium: 113mg | Vitamin A: 1185IU | Vitamin C: 14.8mg | Calcium: 41mg | Iron: 0.7mg