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!
Servings 50 people
Calories 89 kcal
1 gallon pitcher
1 large mixing bowl
1 whisk
1 #20 scoop
silicone muffin cups
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 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
Serving: 1 each Calories: 89 kcal Carbohydrates: 4.2 g Protein: 7.1 g Fat: 4.7 g Saturated Fat: 2.2 g Cholesterol: 107.4 mg Sodium: 214.9 mg Fiber: 1.2 g Sugar: 1.8 g
Canned Product Foodservice Tomatoes, School Foodservice, Tomatoes