Veggie Egg Bites

Intro:
These egg bites are a fun way to start your morning or keep you going throughout the day. They are packed with protein and vegetables. The added cheese make them extra tasty. They are easy and quick to make and they are perfect for meal planning. You can bake a batch and they will last for a few days in the refrigerator. For a complete breakfast you can eat them with a side of fruits, toast, potatoes and/or a salad on the side.

Preparation time: 10 minutes
Cooking time: 15 minutes + 20 minutes cooling time
Portions: Makes 12 muffins (6 portions)

Ingredients:
8 eggs
1/4 cup milk
Salt
Pepper
Oregano
Paprika
3 mushrooms, chopped small
1 small red pepper, diced
1 small tomato, diced
1 handful of spinach, chopped
2 snake beans or 4-5 green beans, chopped small
A few leaves of fresh basil
Feta cheese or shredded mozzarella cheese (optional)

Procedure:
1. Grease a muffin baking pan for 12 muffins with non-stick spray or use muffin liners for easier clean up.
2. Preheat oven to 175C (350 F).
3. Chop all the vegetables in small pieces.
4. In a small bowl, whisk together eggs, milk, salt, pepper, oregano and paprika powder.
5. In a different bowl, mix together the vegetables and then divide them equally over the 12 tins.
6. Carefully pour the egg mixture over the vegetables until the tins are about 3/4 full.
7. Add some feta cheese or mozzarella as a topping on some of them if you like.
8. Bake for 15-18 minutes or until set.
9. Remove from the oven and let the pan cool for 15-20 minutes before carefully removing the egg bites.

Notes:
You can store the egg bites in the refrigerator for up to 4 days. Reheat them in the microwave or in the oven.
Feel free to swap the vegetables with different ones. Broccoli, kale, cauliflower, asparagus,... everything goes!