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Ham and Veggie Egg Bites

Ham and Veggie Egg Bites

Baked egg cups with cheddar, spinach, bell pepper, onion, and diced ham.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 176 kcal

Equipment

  • 12-cup muffin tin
  • Large mixing bowl
  • Whisk
  • nonstick spray

Ingredients
  

Main Ingredients

  • 6 large eggs
  • ⅓ cup milk dairy or plant milk
  • 1 cup shredded cheddar cheese
  • 1 cup fresh spinach chopped
  • ½ cup bell pepper diced
  • ½ cup onion diced
  • ½ cup cooked ham diced
  • ¼ tsp black pepper

Instructions
 

Cooking

  • Heat. Heat the oven to 350 degrees F and grease a 12 cup muffin tin.
  • Whisk. Whisk the eggs, milk, and pepper until smooth.
  • Mix. Stir in the cheese, spinach, bell pepper, onion, and ham.
  • Fill. Spoon into the muffin cups, about three quarters full.
  • Bake. Bake about 18 minutes until puffed and set and 160 F in the center, then cool a few minutes before removing.

Notes

Substitutions: Cooked sausage replaces the ham, and plant milk replaces the milk.
Tips: Grease the tin well and pat the vegetables dry.
Storage: Refrigerate for up to 4 days or freeze for up to 2 months.
Nutrition is calculated for 2 bites.
Keyword Cheddar Cheese, Cooked Ham, Fresh Spinach, Ham and Veggie Egg Bites, Large Eggs