Pizza-Style Egg Bites
Packed with protein from Eggland's Best eggs, this nourishing make-ahead snack is perfect for active, busy families. Keep a batch in the fridge and you’ll always have a quick, energizing bite ready—even on the busiest days.
Ingredients
10 Eggland’s Best Large Eggs
1 tablespoon extra-virgin olive oil
2 cups frozen spinach or kale
2 cloves garlic, minced
Sea salt and black pepper
1/2 cup jarred no-added-sugar marinara sauce
1/2 cup shredded mozzarella cheese
Optional: 12 pieces uncured turkey pepperoni
Preparation
- Preheat oven to 350º F and prepare muffin tin with 12 liners.
- In a skillet over medium heat, add oil, spinach, and garlic, and cook until heated through, about 5 minutes. Set aside and let cool.
- In a large bowl, whisk Eggland’s Best Eggs with salt, pepper, and cooled spinach.
- Pour egg mixture evenly into the muffin liners, place in oven, and cook for 15 minutes.
- Remove from oven, top each muffin evenly with marinara, cheese, and optional pepperoni.
- Return to oven for another 5 minutes, until eggs are cooked and cheese is melted.
- Eat immediately or store leftovers covered in fridge for up to 4 days or freezer up to 3 months.
- Pro tip: Reusable silicone muffin pan liners work well for this recipe.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 egg bite |
|---|---|
| Calories | 100 |
| Fat | 6g |
| Saturated Fat | 1.5g |
| Cholesterol | 150mg |
| Sodium | 160mg |
| Carbohydrates | 2g |
| Dietary Fiber | 1g |
| Protein | 7g |
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