These delicious bites are perfect for breakfast. I froze the leftover ones and then popped them into the toaster oven for 20 minutes (350°) and they were delicious. For those really busy mornings, pull 3 or 4 of the bites out of the freezer and package up for your work lunch. Heat up when you get hungry. Can't get any easier.
1 X 6 cup muffin pan, well greased
6 eggs
1/2 cup broccoli
1/2 cup of spinach
6 pieces of cheese ( flavor of your choice)
cottage cheese or cream (optional)
salt & pepper to taste
Clean & chop the broccoli and spinach.
Spray the muffin tin well with cooking spray.
Divide the spinach and broccoli evenly between the 6 muffin cups.
Add cheese & cottage cheese (approx. 1 tsp each), salt & pepper.
Crack one egg into each muffin cup. With a sharp knife break the yolk and stir slightly.
Bake at 400° for 15-20 minutes until the eggs are set.
Half way through the baking process use your sharp knife to puncture the top of each egg muffin bite.
I am using my toaster oven as this method takes less time.
Serve hot and if there are leftovers freeze or store in the fridge for tomorrow.
Prep ahead:
prep the egg muffin bites ahead of time but store in the fridge until it is time to bake. In the morning, preheat your oven too 400°and bake for a fresh, hot breakfast treat.
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