Veggie Egg Bites

Veggie Egg Bites

INGREDIENTS

• 10 eggs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp pepper
• 1 tsp salt
• ½ cup roughly chopped bell peppers (can be fresh or frozen)
• 1 cup frozen Stahlbush Island Farms Broccoli Florets 
• 1 cup frozen Stahlbush Island Farms Butternut Squash
• ½ cup frozen Stahlbush Island Farms Spinach

Note: You can swap out your choice of frozen veggies depending on your preference

INSTRUCTIONS

• Preheat oven to 350F degrees. 
• Grease muffin tins really well with butter to prevent the egg bites from sticking. 
• Place all of your veggies in a medium sauté pan to defrost the frozen veggies for roughly a minute or so, season with salt and pepper. 
• Evenly fill your muffin tins with the veggie mixture.
• Whisk together the 10 eggs with the spices and carefully fill each muffin cup ¾ of the way full with the egg mixture.
• Bake in the oven at 350F for roughly 15-25 minutes (depending on your oven) until cooked all the way through. The bites will puff up a bit, but will deflate back down once out of the oven.
• Let stand for a few minutes and loosen from the sides of the pan while still warm.
• These can be frozen and stored in an air-tight container/bag in the freezer and reheated for up to a month.