Easy Breakfast Egg Bites

I really do not love eggs an a meal by it​self. My issue is more with the smell of them when the cook, especially when fried. But those little egg bites from Starbucks? I can do those. I know the protein is good, and they don't have too many calories. So I set off on a quest to make my own at home.

After trying numerous recipes, this one is a mash-up of my favorite things from a few different ones. I make 12 at a time, and freeze half of them for later.

Alternatively, you could easily cut the recipe in half and use a half-sized muffin tin as well.

Easy Breakfast Egg Bites

INGREDIENTS
8 large eggs
⅓ cup whole milk
½ teaspoon salt
½ teaspoon ground pepper
1 cup shredded Monterey Jack cheese 1 cup packed fresh (not frozen) spinach, chopped ⅔ cup chopped roasted red peppers
Optional: ½ tsp tabasco or other hot sauce
(Other possible flavor combinations/options: I love spinach and peppers but they can be replaced by, or mixed with, sauteed kale, sauteed asparagus, and/or bacon.)

PREPARATION
Step 1:  Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Step 2:  Whisk eggs, milk, salt and pepper together in a large bowl until well combined and frothy. Fold in cheese, spinach and roasted red peppers until combined.
Step 3: Divide the mixture among the prepared muffin cups (about 1/3 cup each).
Step 4:  Bake until puffed, set and lightly golden, and starting to pull away from the sides of the pan – between 16 to 18 minutes. Let cool in the pan for 5 minutes before serving.
Storage: Once the Egg Bites have fully cooled, you can store them in an airtight container in the freeze for up to 2 days.
To Freeze: Once the Egg Bites have fully cooled, you can store them in an airtight container in the freeze for up to 3 months. Defrost them in the refrigerator overnight, and warm them up in the microwave in the morning.