Roasted Red Pepper and Spinach Egg Bites

Roasted Red Pepper and Spinach Egg Bites

Makes: 6 servings

Active time: 10 minutes

Total time: 35 minutes

8 large eggs

1/3 cup whole milk

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 cup shredded Monterey Jack cheese

1 cup packed baby spinach, chopped

2/3 cup chopped roasted red peppers

1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray.

2. Whisk eggs, milk, salt and pepper together in a large bowl until well combined and frothy. Fold in cheese, spinach and roasted red peppers until combined. Divide the mixture among the prepared muffin cups (about 1/3 cup each).

3. Bake until puffed, set and light golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.

Make ahead: Refrigerate in an airtight container for up to three days. Reheat in the microwave on high for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.

Recipe nutrition per serving: 185 calories, total fat: 13 g, saturated fat: 6 g, cholesterol: 266 mg, carbohydrates: 2 g, total sugars: 2 g, protein: 14 g, sodium: 480 mg, potassium: 128 mg, phosphorus: 228 mg, iron: 2 mg, folate: 36 mcg, calcium: 201 mg, vitamin A: 987 IU, vitamin C: 2 mg, vitamin D: 66 IU