Baked Spinach & Roasted Red Pepper Egg Bites

Start your day with these colorful egg bites featuring spinach and roasted red peppers. Packed with protein and eye-nourishing nutrients like lutein, zeaxanthin, and vitamin C, they’re a simple and delicious way to support healthy vision while enjoying a satisfying breakfast.

Ingredients

• 8 large eggs
• ⅓ cup milk
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 cup packed, fresh baby spinach, chopped
• 1 cup Monterey Jack cheese, shredded
• ⅔ cup chopped roasted red peppers (from jar)

Directions

1. Preheat oven to 350°F and prepare a 12-cup muffin tin with cooking spray.
2. Whisk together eggs, milk, salt and pepper together in a large bowl until it is frothy. Fold in cheese, spinach and roasted red peppers until combined.
3. Divide mixture among the prepared muffin cups (about 1/3 cup each).
4. Bake until the bites are puffy and eggs are set and light golden about 16 to 18 minutes. Remove from oven (the egg bites will deflate a bit) and let cool for 5 minutes before serving.

Tip: Egg bites can be refrigerated in an airtight container for up to 3 days. They can be reheated in the microwave on high for 30 seconds,. or for a crisper texture, broil in the oven, 8 inches from heat source for about 3 minutes.