Veggie Egg Bites Recipe

Preheat and prepare pan

Preheat oven to 325°F (165°C). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray. If using a silicone mold or ramekins, proceed the same. Place a kettle on to boil water if you will use a water bath.

Prepare vegetables and cheese

Finely dice the red bell pepper and onion. Chop the spinach and cilantro. If using frozen corn, thaw and pat dry. Rinse and drain black beans. Shred the cheddar and lightly drain the salsa so it doesn't add excess liquid.

Heat a small nonstick skillet over medium heat and add 1 tsp olive oil (from the 1 tbs reserved). Add diced onion and bell pepper and sauté until softened, about 3–4 minutes. Add the jalapeño (if using), corn and black beans and cook another 1–2 minutes to warm through and evaporate excess moisture. Add chopped spinach and cook until wilted, about 1 minute. Remove from heat and let cool 2–3 minutes.

In a large bowl, whisk the 8 large eggs and 1 liquid egg (or an additional large egg) until blended. Whisk in the milk and Greek yogurt until smooth. Add salt, black pepper, garlic powder and smoked paprika and whisk again to combine.

Stir in the cooled sautéed vegetable mixture, shredded cheddar (reserve about 3 Tbsp for topping if desired), chopped cilantro, and salsa. Mix gently so ingredients are evenly distributed but do not overwork the eggs.

Using a 1/4-cup measuring cup or ladle, divide the egg mixture among the prepared 12 muffin cups, filling each about 3/4 full. Sprinkle the reserved shredded cheddar and cotija/feta on top of some cups if using.

If using a water bath (recommended for extra-creamy texture in a metal muffin tin), place the filled muffin tin on a rimmed baking sheet. Carefully pour about 1 cup of hot water into the baking sheet to come up around the tin about 1/4 inch, taking care not to splash into the cups.

Bake in the preheated oven for 18–24 minutes, or until the centers are just set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). Rotate the pan halfway through baking for even browning.

If using silicone or ramekins without a water bath, bake at the same temperature for 16–22 minutes; check early to avoid overcooking.

Remove the muffin tin from the oven and carefully lift out each egg bite with a small spoon or offset spatula. Let cool on a wire rack for 5 minutes so they set further.

Serve warm topped with extra salsa and cilantro. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individually wrapped for up to 2 months. Reheat from frozen in a 325°F (165°C) oven for 10–12 minutes or microwave on medium for 60–90 seconds until heated through.