Thursday, June 6, 2013

Recipe Share: Mini Egg Bites

I have a slight addiction.  Actually, a massively slight addiction (is that even a thing?).  Something to the tune of not understanding that I don’t have a college sized football team to feed but rather a family of four.  One of whom is under the age of one.  Does that even count in the “number of mouths to feed” equation? Me thinks probably not.  But I also have the most amazingly well-behaved fur baby on the face of the planet who loves nothing more in life than to jump on the table/counter/children under 36 inches in a desperate attempt to find food.  Bump my “mouths to feed” tally back up to four. 

On one of my most recent Costco runs I grabbed not one but TWO of these bad boys:

Let’s see here.  One container has 24 eggs.  I bought two.  I already had a dozen eggs at home. 24 + two + one dozen + an expiration date in a matter of weeks that I happened to overlook (details shmedetails) = desperate need for freezer egg meals. 

Enter my good ol’ standby—mini egg bites.  Not only are they scrumptious (word of the day from Sesame Street, thankyouverymuch), but they freeze well, making it a really easy morning meal.  Hubs likes them. Parker likes them, though she does question the edibility of the green foreign objects (spinach), and I like them.  Winning all around.

Perhaps my favorite thing about these bites is the ability to make them your own.  Throw in whatever you have on hand—artichokes, red peppers, kale, bacon (!!!)—and see what taste combo you like best.  Enjoy!

Mini Egg Bites
Adapted from Weelicious

·         6 large eggs
·         4 tablespoons milk
·         4 tablespoons parmesan, grated
·         1/4 cup spinach, chopped
1.    1. Preheat the oven 375 degrees.
2.    2. Spray or grease mini muffin tins with oil or butter.
3.    3. Whisk the eggs and milk together. Add the cheese and spinach
4.    4. Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
5.    5. Bake for 12-14 minutes.
6.    6. Cool and serve.

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