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Chancleta Contessa here…
Want to ease the Sunday scaries especially about your meal plan for the upcoming week? Check your fridge for anything that is close to being tossed and repurpose them for snacks or easy meals to go.
“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller
I had 2 bell peppers and half onion that had a few days left in them. So I decided to make oven egg bites. I chopped up the veggies and sautéed them in olive oil and some of my favorite spices (paprika, salt & pepper, etc.)
Meanwhile, the oven was preheating to 350 degrees and I greased a muffin pan. Whisked 6-eggs and poured the mixture into the muffin pan (fill up about 2/3 of the way). I added the sautéed veggies to each egg cup and cooked in the oven for 15-minutes.
Oven Egg Bites
- Prep Time: 10 minutes
- Bake Time: 15 minutes
- Total Time: 25 minutes
- Difficulty: Easy
Ingredients
- 6 medium eggs
- ½ red bell pepper
- ½ green bell pepper
- ¼ medium spanish onion
- 1 tablespoon of olive oil
- Pinch of your favorite spices
You can add anything that you like in a traditional omelette into the egg bites from mushrooms to bacon. I definitely recommend sauteeing any ingredients prior to adding to the eggs so that are thoroughly cooked after baking. The oven egg bites can be stored in the fridge for up to one week and are easy to eat on the go or pop in the microwave for a hot minute. Silicone muffin liners are a lifesaver for baking and storing the egg bites.
What routine helps ease your Sunday scaries?
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