As much as I love breakfast (any time of the day), I don't much feel like cooking in the morning. I like to drink my coffee, then grab something to eat at my desk as I start working. Bad habit, I know.
Which is why I appreciate the idea of "cook ahead" meals. Cook breakfast on Sunday, eat breakfast all week. So I recently threw together this recipe that's become a breakfast staple. While I certainly didn't invent the concept of an egg bite, or mini frittata, I love the simplicity of this recipe. You can throw together anything from your kitchen, whatever you prefer to eat with your eggs.
Note: Proportions are estimates. Put as much or as little as you prefer, and substitute your favorites. Naturally gluten free, high protein, and vegetarian, you can also make this recipe low-carb, dairy free, and even vegan. Makes 12 egg bites.
¼ cup milk
¼ tsp salt
1/4 tsp pepper
1 tsp minced onion (or add fresh onion if you're ambitious)
1 cup frozen spinach (thawed)
1 cup shredded cheddar cheese
Preheat oven to 400.
In a medium mixing bowl, whisk eggs until well-blended.
Add milk, salt, and pepper. Whisk until thoroughly blended.
Add spinach and cheese. Mix together with a spoon.
Spray all 12 tins of a full-size muffin pan with cooking spray.
Using a ¾-cup measuring cup, scoop egg mixture into each muffin tin, making sure to scoop from the bottom of the bowl, as the cheese will want to settle.
Each tin should be not quite full, to allow eggs to expand while baking.
Put in oven and cook until golden brown on top and toothpick comes out clean, about 20 minutes.
Let sit for about 5 minutes to cool, then serve.
Store remaining egg bites in an airtight container in the refrigerator. Reheat in microwave for 30 seconds.