Garden Peppers & Mushroom Breakfast Egg Bites
These Egg Bites are packed with vibrant peppers, savory mushrooms, fluffy eggs and melted cheese. They make for a delicious, filling start to the day.
1 hr 5 mins
6 Serving(s)
Ingredients
- 6 eggs
- 3/4 cup Schnucks egg whites
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 cup sliced baby bella mushrooms
- 1/2 cup frozen hash browns, thawed
- 1/4 cup frozen spinach, thawed & dried
- 1/4 cup red bell pepper, seeded & diced
- 3 tbsp. grated low-fat Sartori Parmesan cheese
- 1 tbsp. chopped fresh parsley
Instructions
- Preheat oven to 325 degrees. Grease a 12-cup muffin pan. Fill a 9x11-inch baking dish halfway with warm water, then set prepared muffin pan in water, allowing pan rims to overlap.
- In a large bowl, whisk together eggs, onion powder and garlic powder, about 3 minutes. Season with salt and pepper, if desired. Fill each muffin cup halfway with egg mixture. Divide remaining ingredients among cups. Bake until set, 40–50 minutes.
- Remove from oven and let cool 10 minutes. Remove tray from water bath, then gently remove egg bites from cups. Serve immediately. To store, let egg bites cool completely in a refrigerator, then transfer to an airtight container. They keep up to 5 days chilled or up to 2 months frozen.
Nutrition Facts
142 Calories Per ServingFat: 8gSaturated Fat: 2gCholesterol: 188mgSodium: 204mgCarbohydrates: 7gFiber: 2gSugars: 2gProtein: 12gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe