The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Egg bites, egg muffins, egg cups – whatever you call them, they’re one of my favorite prep-ahead breakfasts. Think of these egg bites as portable frittatas. They’re customizable and a delicious way to incorporate vegetables into breakfast. Plus, they’re full of protein to keep you feeling full through the morning hours.
For convenience, I used Heinen’s cage free liquid egg whites. You can substitute a dozen large eggs, if you prefer.
Prepare a batch or double batch of egg white bites, then store them in the fridge for up to 4 days, or in the freezer for up to a month. In the morning, simply reheat in the microwave until steaming.
- Cook time:
- Prep time:
- Total time:
- 12 egg bites
- ½ Tbsp. Heinen's olive oil
- 8 oz. package fresh mushrooms, sliced
- 2 cups Heinen’s organic baby spinach (about half of a 5 oz. container)
- ¾ cup Heinen’s fancy shredded Colby Jack cheese
- 2 ½ cups Heinen’s cage free liquid egg whites
- Kosher salt
- Black pepper
- Preheat the oven to 325°F. Liberally oil a 12-count muffin tin.
- In a nonstick skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for 5-6 minutes, or until they reduce by half and turn lightly golden brown. Stir in the spinach and cook for 1-2 more minutes, or until the spinach wilts. Season the vegetables to taste with salt and pepper. Set aside to cool slightly.
- Divide the spinach and mushrooms between the 12 muffin tins and top each with 1 Tbsp. of shredded cheese.
- Pour the egg whites over the vegetables and cheese, filling each cup ¾ full. Season the tops with salt and pepper to taste.
- Bake in the preheated oven for 20-25 minutes, or until the eggs are just set. Allow the egg bites to stand for 3-5 minutes before removing from the pan.
Note: Egg bites can be refrigerated in an airtight container for up to 4 days, or frozen for up to a month. To reheat, microwave until steaming.