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scallions fresh parsley baby spinach large eggs cornstarch salt pepper milk shredded cheese
Preheat the oven to 350°F. Coat two 24-cup nonstick mini-muffin pans with cooking spray. Place mini muffin pans on foil-lined baking sheets. Add green onions, parsley, and spinach to the bottom of each cup.
Whisk eggs, cornstarch, shredded cheese, and salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout (like a glass measure) and fill each muffin cup with egg mixture. Top each cup with a pinch of shredded cheese.
Bake until egg bites are puffed and browned on top, about 25 to 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.
Cool in the pan for a minute or two. Run a spoon around the edges of each egg bite to loosen and then scoop the bite out onto a wire rack to cool. Serve warm or at room temperature.
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