Egg Bites

Egg Bites! At least that’s what we’re calling these yummy egg creations! Great for breakfast, lunch, dinner, or anything in-between. This batch has peppers, spinach, and cheese but you can add anything you like, you’re only limited by your imagination! They freeze well so these are great for lunch meal-prep… in fact, these are part of our School Lunch Ideas Series, check it out for all kinds of lunch ideas!

Instructions

1. Preheat the oven to 375°F.
2. Prepare a 12 muffin tin by adding a small amount of oil to each of the muffin cups. Note, I strongly recommend a silicone muffin mold for these!
3. Shred potatoes. Drain or press out the excess liquid from the shredded potatoes.
4. In a small bowl, whisk 1 egg, add the potatoes and flour, then season to taste with salt and pepper.
5. Divide shredded potatoes equally into the 12 cups, and press the mixture down evenly.
6. Bake for 10-15 minutes.
7. Meanwhile, shred cheese, dice pepper, and cut spinach into bite sized pieces.
8. In a large bowl, whisk the remaining 8 eggs and season to taste with salt and pepper.
9. Remove the muffin pan and let cool for 5-10 minutes.
10. Add ¼ cup of the whisked eggs to each muffin cup.
11. Add equal amounts of cheese, spinach, and pepper to each cup.
12. With a fork, stir the ingredients in the cup.
13. Return to the oven for 15 minutes or until the center is firm to the touch.
14. Remove, let cool and serve right away or freeze for later.

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