Serves: 4-6 These easy mini egg bites with fresh spinach and cheese are perfect savory appetizers or breakfast bites. Serve with some fresh salsa!
INGREDIENTS:
1 tsp avocado oil
½ medium white onion, chopped
3 cups spinach, chopped
8 eggs
Salt and black pepper to taste
1 cup Rizo Bros Queso Fresco Cheese, crumbled
PREPARATION:
Preheat the oven to 350 degrees Fahrenheit. Grease a 12 cup muffin pan with cooking spray or line with parchment paper or baking cups.
Heat a medium skillet over medium heat. Add the avocado oil. When the oil is hot, add the onion. Saute, stirring occasionally, until the onion is just tender, about 5 minutes.
Add the spinach and saute, stirring occasionally, until the spinach is wilted, about 2 minutes. Remove the skillet from heat and let cool for about 10 minutes.
In a medium bowl, whisk the eggs and season with salt and pepper. Add the crumbled queso fresco and spinach and onion mixture. Stir well to combine.
Use a ladle or a measuring cup with a spout to fill each cup of the muffin tin with the egg mixture. It should fill up each cup almost all the way.
Bake in the preheated oven for 20-25 minutes or until eggs are fully set and cooked through. Let cool for 5 minutes before removing egg bites from the muffin pan.
