Veggie-Packed Breakfast Egg Bites

These easy, protein-rich egg bites are perfect for busy mornings, school lunches, or post-workout snacks. Baked in a muffin tin and stored in your U-Konserve containers, they’re a convenient, waste-free breakfast that actually tastes good cold or reheated.

Ingredients (makes 12 bites):

• 10 large eggs
• 1/4 cup milk (any kind)
• 1/2 cup chopped bell pepper (any color)
• 1/2 cup chopped tomatoes
• 1 cup chopped spinach or mixed greens
• 1/4 tsp salt
• 1/4 tsp pepper
• Optional: shredded cheese, chopped onion, or herbs

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
2. Whisk the eggs and milk in a large bowl until well combined. Add salt and pepper.
3. Fold in chopped peppers, tomatoes, and greens. Mix until evenly distributed.
4. Pour the mixture into the muffin cups, filling each about ¾ full.
5. Bake for 18–22 minutes, or until the centers are set and slightly golden on top.
6. Cool completely before transferring to your U-Konserve stainless steel containers
7. Store in an airtight U-Konserve container in the fridge for up to 4 days. Reheat in the microwave for 20–30 seconds or enjoy cold on the go!