Spicy Red Pepper Egg Bites
These mini spicy egg bites are packed with protein and can be eaten fresh or reheated for easy meal prep for new moms or kids looking for a healthy breakfast or afternoon snack option.
Equipment
- mini muffin pan
Ingredients
- 6 large eggs
- 1 cup fresh red pepper (finely chopped)
- ⅛-¼ tsp red pepper flakes
- salt & pepper
Instructions
- Preheat oven to 400º F. Use a cooking spray to coat mini muffin pan.
- Whisk the eggs in a bowl. Finely chop the red pepper, about 1 cup. Add the chopped red pepper, the red pepper flakes, and desired salt & pepper. Divide and pour the egg mixture into the 24 cups of a greased mini muffin pan.
- Bake for 15 minutes or until eggs are set. Carefully remove the muffin pan from the oven, as it will be hot, and cool for 5 minutes. If needed, run a knife around the edge of each of the egg cups to remove. Serve warm or cooled. Store egg bites in the refrigerator in a sealed container for up to 3 days.
Notes
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- Use a silicone muffin pan for easy removal.
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- Store egg bites in refrigerator in a sealed container for up to 3 days.
Alternate Recipe Ingredients:
- Dijon Ham Egg Bites: Use finely chopped ham, ⅛ cup of chopped green onions and 1 Tbsp of Dijon Mustard.
Nutrition
Calories: 17kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 16mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 257IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 0.2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
