Veggie-Packed Egg Bites ft. 3MB

March 24, 2025 | by EASTON GILOWSKI

A go-to breakfast or snack that’s healthy, hearty, and full of flavour! These Veggie Egg Bites are packed with sautéed peppers, mushrooms, onions, and spinach, along with a touch of Greek yogurt or cottage cheese for a satisfying protein boost.

INGREDIENTS

• 10 eggs
• 1½ cups diced red & green peppers
• 1½ cups diced mushrooms
• 1 yellow onion, diced
• 1 cup packed spinach, finely chopped
• ⅓ cup Greek yogurt or cottage cheese (optional for added protein)
• 1 tsp Eversio 3 Mushroom Blend
• Salt & pepper, to taste
• Olive oil for sautéing

Makes approx. 18–20 egg bites

DIRECTIONS

1. Preheat your oven to 350°F (175°C).
2. Dice all your veggies and the onion.
3. In a skillet over medium heat, sauté the diced onion with a little olive oil, salt, and pepper until soft and translucent.
4. Add in the diced peppers and mushrooms. Season again and cook until veggies are softened and moisture has cooked off.
5. Stir in 1 tsp of Eversio 3 Mushroom Blend, give it one last toss, and remove from heat. Let cool slightly.
6. In a separate bowl, crack the eggs and whisk them. Add your Greek yogurt or cottage cheese for a creamy, protein-rich texture.
7. Grease or line a muffin tin. Into each muffin cup, add a spoonful of your sautéed veggie mix, then top with a sprinkle of chopped spinach.
8. Pour the egg mixture over each muffin cup, filling almost to the top. Sprinkle with a touch more salt and pepper if desired.
9. Bake for 22 minutes or until the tops are set and golden brown.
10. Let cool, then store in the fridge for up to 4 days or freeze for up to 1 month.