The special ingredient in these egg bites is an ultra-convenient bag of frozen mixed vegetables — the confetti-like medley of corn, carrots, peas and green beans, with a playful, retro vibe and nutrition that’s comparable to its fresh, cooked counterpart. Quickly defrosted in a skillet with sauteed onion, then mixed with beaten eggs, cheddar cheese and baked in a muffin tin, the vegetables add vibrant color and nuggets of sweet flavor to the tender, savory egg, for an easy, nourishing breakfast or snack.
Storage: Refrigerate in an airtight container for up to 4 days. Rewarm or let come to room temperature before serving.
Ingredients
Servings: 6 (makes 12 egg bites)
Directions
Active:
20 mins|
Total: 1 hour
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Step 1
Position a rack in the middle of the oven and preheat to 375 degrees. Brush a 12-well nonstick muffin pan with oil.
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Step 2
In a large skillet over medium heat, heat 1 tablespoon of oil until shimmering. Add the onion and cook, stirring occasionally, until just softened, about 3 minutes. Add the frozen vegetables and cook, stirring occasionally, until just thawed, 2 to 3 minutes. Remove from the heat and let cool for 15 minutes.
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Step 3
In a medium bowl, whisk together the eggs and milk. Stir in 1/4 cup (1 ounce) of the cheese, the vegetables, salt and pepper.
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Step 4
Distribute the mixture evenly among the muffin pan cups, filling each about three-quarters of the way. Top with the remaining 1/4 cup (1 ounce) of cheese. Bake for 18 to 20 minutes, or until set in the center. Let rest in the pan for 5 minutes before removing; you may need to run a butter knife or offset spatula around the edges if they don’t slide out easily. Serve warm or let cool completely.
Substitutions
No cheddar? >> Use another grated cheese.
Dairy-free? >> Use a nondairy cheese, and a neutral-tasting plant-based milk, such as oatmeal, will work here also.
