Preconception · Breakfast
Spinach & Sun-Dried Tomato Egg Bites
Little baked egg cups with spinach, sun-dried tomato and cheddar - make a tray, eat them warm or cold for three mornings.
Per serving (approx.): 370 kcal · 26 g protein · 7 g carbs · 26 g fat · 2 g fiber
Ingredients
for 2 people
- 6large eggs
- 100 gbaby spinach, chopped
- 60 gsun-dried tomatoes, chopped
- 80 gcheddar, grated
- 3 tbspwhole milk
- 1 tspolive oil, for the tin
- a pinch ofblack pepper
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Mix. Heat the oven to 180C and oil 8 holes of a muffin tin. Whisk eggs with milk and pepper, then stir in spinach, tomatoes and most of the cheddar.
- Bake. Divide between the holes, top with remaining cheddar, and bake 18-20 minutes until puffed and set in the middle.
- Keep. Cool 5 minutes before lifting out. Fridge for 3 days; 20 seconds in the microwave brings them back.
Worth knowingEgg bites are the meal-prep answer to the choline question - four per person is a genuinely useful breakfast.
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