Foodie Friday

Healthy Recipe of the Week

Veggie Egg Bites

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  • 6 large Eggs
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Dried Italian Herbs
  • 1/2 cup Milk (of choice)
  • 1 Red Bell Pepper (finely diced) (may substitute for chopped tomatoes)
  • 1 cup Kale (finely chopped) (may substitute for other leafy green)
  • 4 ounces Crumbled Feta Cheese (may substitute for shredded cheese of choice)


Preheat oven to 350°F. Whisk together eggs, salt, Italian herbs, and milk until well-combined. In a separate bowl, toss the kale (or other leafy green) and red bell pepper (or tomatoes). Generously grease a muffin tin with non-stick cooking spray. Fill each muffin cup about 2/3 full with vegetable mixture. Pour or ladle the egg mixture on top of the vegetables in each muffin cup until about 3/4 full. Sprinkle with feta cheese (or cheese of choice) in each muffin cup. Bake 20 – 25 minutes or until the egg has set. Carefully remove muffin tin from oven and allow it to cool for a few minutes. Run a knife around the edge of each egg bite to loosen it. Remove from muffin tin and enjoy!

Yields: 12 egg bites

Total Preparation Time: 30 minutes






YMCA of Greater Seattle. (2020, June 8). Recipe: Veggie egg bites. YMCA of Greater Seattle Blog.

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