Egg bites

Directions

1. 1

   Preheat the oven to 325°F. Grease a muffin tin well; egg bites stick easily.

2. 2

   Blend the eggs, Greek yogurt, shredded cheese, salt, and pepper for 10 to 20 seconds, until smooth.

3. 3

   Prepare your vegetables. Cook mushrooms first and drain tomatoes well so the bites do not become watery.

4. 4

   Add about 1 tablespoon of vegetables to each muffin cup. Pour in the egg mixture, filling each cup about three-quarters full.

5. 5

   Bake for 18 to 22 minutes, until the centers are just set but not browned.

6. 6

   Cool for 5 minutes, then loosen the edges with a butter knife. Refrigerate for 4 to 5 days or freeze for up to 3 months.

Do not overload the cups. A little filling helps the centers set evenly.