Tomato Egg Bites
Fluffy, protein-packed egg bite filled with diced tomatoes and tender spinach, baked to perfection. A tasty, one-per-serving option that’s ideal fora balanced, grab-and-go school breakfast!
Equipment
- 1 gallon pitcher
- 1 large mixing bowl
- 1 whisk
- 1 #20 scoop
- silicone muffin cups
Ingredients
- 3 pounds Eggs, liquid thawed
- 1 cup Skim milk
- 2 tsp Kosher salt
- 2 tsp Black pepper
- 2 tsp Baking powder
- 1 #10 can Tomatoes canned, diced, drained
- 2 pounds Spinach frozen, thawed, drained
- 1 pound Cheese cheddar, shredded or Mozzarella
Instructions
- Preheat oven to 350°F.
- In a gallon pitcher, whisk together liquid eggs, milk, salt, pepper, and baking powder until well combined.
- In a large mixing bowl ,combine drained diced tomatoes, chopped spinach, and shredded cheese. Toss until evenly mixed.
- Using a #20 scoop, portion the vegetable and cheese mixture into each silicone muffin cup.● Note: Place silicone molds on sheet trays for stability.
- Carefully pour ¼ cup of the egg mixture into each filled cup.
- Bake for 18–22 minutes ,or until egg bites are fully set and reach an internal temperature of 160°F.
- Allow to cool slightly before removing from molds.
- Serve one egg bite per portion. CCP: Hot hold at 135°F or above until time of service. Serving Notes: serve with 1 oz grain for complete breakfast
Nutrition
Serving: 1eachCalories: 89kcalCarbohydrates: 4.2gProtein: 7.1gFat: 4.7gSaturated Fat: 2.2gCholesterol: 107.4mgSodium: 214.9mgFiber: 1.2gSugar: 1.8g
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