Egg Bites
These little egg bites are a great way to start your day. They’re quick to mix up, healthy, and easy to make ahead so breakfast is ready when you are. Packed with veggies, cheese, and a spoonful of our Habanero Salsa for a kick, they’re perfect for busy mornings or as a protein-packed snack later in the day.
Serves: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
- 12 eggs
- ½ cup New Canaan Farms Habanero Salsa
- 3 scallions, chopped
- 1 cup fresh baby spinach, chopped
- 1 red pepper, diced
- ½ tsp cumin (optional)
- ½ tsp salt, plus a pinch of black pepper
- ½ cup crumbled feta or goat cheese
Serve With: Steamed vegetables or a green salad
Directions
- Preheat the oven to 350°F and grease a mini muffin pan (a silicone pan works best).
- Whisk the eggs in a large bowl. Stir in peppers, scallions, salsa, spinach, and cheese. Add seasonings to taste.
- Ladle mixture into muffin cups, filling almost to the top but leaving a small gap.
- Bake for 20–25 minutes, until puffy and set.
- Let cool for a few minutes, then run a knife around the edges to remove.
- Serve warm, or store and reheat for quick breakfasts and snacks.
Other Variations: Use Demon Salsa for extra spice or try Verde Chili Salsa with cherry tomatoes or shredded chicken for added texture.