These easy egg bites are made with feta, spinach, pesto, and red peppers. Bake these egg "muffins" for quick grab-and-go breakfasts and healthy snacks throughout the week.
Cook veggies: Melt butter in a skillet over medium high heat. Add onion, cook until softened, about 3 minutes. Add mushrooms and red pepper. Cook until onion is golden brown and mushrooms are softened, about 5 minutes. Stir in spinach, cook until it begins to wilt, about 1 minute. Remove from heat.
Whisk eggs: Meanwhile, in a large bowl, whisk together eggs, milk, pesto, salt and pepper.
Assemble: Lightly spray a muffin pan or line with paper muffin cups (see note 1). Divide veggies into the cups, then sprinkle with feta. Pour egg mixture on top.
Bake: Bake until the eggs are set in the middle, about 18 minutes. Let cool slightly, then lift from pan. Cover and refrigerate extras (see note 2).
Notes
Paper muffin cups: If you prefer to line the muffin pan (rather than spray it), choose parchment / nonstick muffin cups so the paper doesn't stick to the eggs.
Storage tips: If you used paper muffin cups, peel them off before refrigerating (otherwise they can accumulate moisture). Refrigerate egg muffins in an airtight container, for 3 to 4 days. Reheat in the microwave, oven, or eat cold.
Nutritional estimate based on one egg muffin. I'd usually eat multiple for breakfast.