spinach artichoke egg bites
before eggs costed an asston of money, we'd have problems finishing off a half-a-dozen-ish eggs before they'd expire, so we'd whip up some of these. nowadays, enjoy this absolute delicacy that is egg bites that used to be less than $5 at CC's Coffee.
ingredients
- 7 eggs, whipped
- 1/2 to 3/4 cup spinach artichoke dip
- Salt and pepper to taste
instructions
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Preheat oven: Set oven to 350°F (175°C).
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Mix the base: Mix the spinach artichoke dip into your whipped eggs until well combined.
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Season carefully: Add salt and pepper to taste. Go easy on the salt since the dip is likely already well-seasoned.
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Prepare muffin tin: Spray a standard 12-cup muffin tin with cooking spray or line with silicone liners for easy removal.
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Fill cups: Pour the egg mixture into each cup, filling about 3/4 full to allow room for expansion.
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Bake until set: Bake for 20-25 minutes until the centers are set and edges are lightly golden.
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Cool before removing: Let cool for 5 minutes before removing from the tin. This helps them hold their shape.
notes
- The egg bites will puff up dramatically while baking and settle down as they cool - this is completely normal!
- Use good quality spinach artichoke dip for best flavor, Costco sells a pretty good brand that worked wonders for this
- They're done when a toothpick inserted in the center comes out clean
- Can be made in silicone muffin cups for super easy release
- Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
- Reheat in microwave for 30-45 seconds from refrigerated, or 1-2 minutes from frozen. Use an air fryer for best results.
- Add shredded cheese on top before baking, or substitute with buffalo chicken dip for a spicy version
nutrition information
this is probably the only thing I've ever meal prepped, aside from some chicken recipes I found on instagram.