Vegetarian Bacon and Gruyere Egg Bites
Elevate your breakfast game with these irresistible Vegetarian Bacon and Gruyere Egg Bites, a protein-packed, flavor-filled delight that’s perfect for busy mornings or leisurely brunches. Featuring a blend of fluffy eggs, nutty shredded Gruyere cheese, and smoky vegetarian bacon, these egg bites are complemented by vibrant red bell peppers, nutrient-dense baby spinach, and a touch of fresh green onions for a burst of color and flavor in every bite. Thoughtfully crafted to be baked in a convenient muffin tin, they’re easy to prepare, ready in just 40 minutes, and perfectly portioned for on-the-go meals. Whether you serve them warm from the oven, as a make-ahead meal option, or freeze them for later, these versatile egg bites are a crowd-pleasing, vegetarian twist on a classic.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 pieces large eggs
- 1 cup gruyere cheese, shredded
- 4 strips vegetarian bacon, chopped
- 0.5 cup red bell pepper, diced
- 1 cup baby spinach, chopped
- 2 tablespoons green onions, chopped
- 0.5 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 as needed non-stick cooking spray
Directions
Step 1
Preheat your oven to 325°F (160°C) and grease a 12-cup muffin tin with non-stick cooking spray.
Step 2
In a skillet over medium heat, cook the chopped vegetarian bacon until it's crisp. Remove from the skillet and set aside.
Step 3
In the same skillet, add the diced red bell pepper and cook for about 3-4 minutes until tender. Add the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
Step 4
In a large mixing bowl, whisk together the eggs and milk until fully combined.
Step 5
Add the shredded gruyere cheese, cooked vegetarian bacon, bell pepper, spinach, green onions, salt, and black pepper to the egg mixture. Stir well to combine.
Step 6
Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 7
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are set and lightly golden on top.
Step 8
Remove from the oven and let them cool in the muffin tin for a few minutes before transferring them to a cooling rack.
Step 9
Serve warm or at room temperature. These egg bites can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.
Nutrition Facts
| Serving size | (804.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1207.7 |
| Total Fat 85.3g | 0% |
| Saturated Fat 32.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1247.0mg | 0% |
| Sodium 3500.8mg | 0% |
| Total Carbohydrate 28.2g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 9.4g | |
| Protein 94.9g | 0% |
| Vitamin D 317.7IU | 0% |
| Calcium 1559.2mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1615.7mg | 0% |
Source of Calories