Spinach, Mushroom, and Cheddar Cheese Egg Bites Recipe

6 servings | serving size: 2 egg bites

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash whole, fresh produce by rinsing spinach and gently rubbing mushrooms under cold, running water. Prewashed, packaged items do not require further washing.

Ingredients

• Nonstick cooking spray
• 6 large eggs
• 1½ cups fresh chopped mushrooms
• Ground black pepper, to taste
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 3 cups fresh baby spinach, packed
• ⅔ cup reduced-fat shredded cheddar cheese

Directions

1. Preheat oven to 400°F (204.5°C). Using a standard-sized, 12-cup muffin pan, spray each muffin well with nonstick cooking spray and set aside.
2. Break the eggs into a medium bowl, whisk, and set aside. Rewash hands with soap and water.
3. Coat a medium skillet with nonstick cooking spray and heat to medium-high heat. Add the mushrooms and sauté for 2 minutes. Stir in the pepper, garlic powder, and salt.
4. Mix the spinach into the skillet and cook until it wilts down to half its volume, about 2–3 minutes.
5. Add the spinach and mushroom mixture to each well in the muffin pan and sprinkle each with cheese. Slowly pour the eggs equally into each muffin well, leaving at least an inch of space between the egg liquid and the top of the muffin well. Rewash hands with soap and water.
6. Place the muffin pan in the oven and bake until the internal temperature reaches 160°F (71°C) on a food thermometer, about 15–20 minutes.

Tips

• Place a baking sheet under the muffin pan to catch any spills.
• Use or freeze egg bites within 4 days of making the recipe.
• When reheating egg bites, heat until the internal temperature reaches 165℉ (74°C) on a food thermometer.

Recipe adapted from Donangelo K. 2021. "Egg White Bites Recipe (Mushroom and Spinach)."