Prep Time:
15 minutes
Cook Time:
40 minutes
Yields:
6 servings
Nutrition Profile:
Free from sesame
Free from nuts
Free from soy
Suitable for vegetarians
Gluten-free
Ingredients:
- 8 large eggs
- 1/3 cup whole milk
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 3/4 cup crumbled feta cheese
- 2/3 cup chopped oil-packed sun-dried tomatoes, drained
- 1/3 cup chopped scallions
Directions:
1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2. In a large bowl, whisk together the eggs, milk, oregano, garlic powder, pepper, and salt until well combined and frothy.
3. Divide the mixture evenly among the prepared muffin cups, approximately 1/3 cup in each cup. Bake until the egg bites are puffed, set, and golden, for about 16 to 18 minutes. (Note: The egg bites will deflate once removed from the oven.)
4. Let cool in the muffin tin for 5 minutes before serving.
To make ahead:
Refrigerate the egg bites in an airtight container for up to 3 days. To reheat, microwave on High for 30 seconds. For a crispy texture, broil the egg bites 8 inches from the heat source until crispy and lightly golden brown, about 3 minutes.
Equipment needed:
- 12-cup muffin tin
Nutrition Information:
Serving Size: 2 egg bites
Calories: 182
Fat: 12g
Saturated Fat: 5g
Cholesterol: 266mg
Carbohydrates: 6g
Total Sugars: 2g
Added Sugars: 0g
Protein: 12g
Fiber: 1g
Sodium: 402mg
Potassium: 332mg
