These SPINACH, EGG, AND CHEESE BREAKFAST BITES are such an easy breakfast and are a great meal when you are on the go!
I’m not a huge breakfast person. In fact, if I had it my way, I would eat cereal every morning and be totally happy about it. Buuut, that doesn’t get me very far in a day. I try to work out immediately after breakfast and I can tell when I ate cereal that day, versus when I ate something filling and substantial. Basically, my workout rocks on days when I eat something real. Cue these Spinach, Egg, and Cheese Breakfast Bites.
I knew they would be good, but guys. I wasn’t expecting them to be as good as they are. I’ve been in an egg rut lately and the thought of eating them isn’t very appealing. As I’m typing this though, I seriously can’t wait to stuff my face full of these Spinach, Egg, and Cheese Breakfast Bites tomorrow morning.
Also, in case you were wondering, they save great in the refrigerator in a ziploc bag or tupperware to be heated up in the microwave the next day!
- 7 eggs
- 1/4 tsp. salt
- 1/4 cup milk
- 1 cup grated cheddar cheese {I prefer mild}
- 1 cup roughly chopped spinach
- 3/4 cup Parmesan cheese
- Preheat the oven to 350ºF. Grease a 12-count muffin tin with cooking spray and set aside.
- In a medium bowl, whisk the eggs until smooth.
- Add the salt, milk, cheddar cheese, and spinach and mix well.
- Spoon the mixture into the muffin tins and fill about 2/3 of the way.
- Top with Parmesan cheese.
- Bake for 20-22 minutes, or until the edges become golden.
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Can these be frozen for another day?