Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Hunt's Petite Diced Tomatoes (from a 14.5 oz can)
  • 1 TBSP butter
  • 1/2 cup diced sweet peppers
  • 1/4 cup diced yellow onion
  • 2 tsp taco seasoning
  • 7 large eggs
  • 2 TBSP milk
  • 1 cup grated cheddar or taco blend cheese

Instruction

  • Preheat oven to 350 degrees F. Spray a mini muffin tin with Pam Baking Spray.
  • Pour half the can of diced tomatoes into a strainer and let sit to remove liquid.
  • Place butter in a small saucepan over medium heat. Melt, then add peppers and onion and cook for 7-8 minutes, until soft. Stir in taco seasoning and set aside.
  • While peppers are cooking, whisk together eggs and milk thoroughly. Add in half the grated cheese and whisk again.
  • Spoon a small amount of peppers into each muffin cup. (About 1/2 teaspoon)
  • Measure out 1/2 cup cup tomatoes from the drained portion. Spoon a small amount of diced tomatoes into each muffin cup. (about 1 teaspoon)
  • Whisk egg mixture once more, then pour until each muffin cup, filling it nearly full. Top each muffin cup with remaining cheese.
  • Bake for 17-20 minutes, until egg bites are puffed up. Remove from heat. Let cool 5 minutes, then remove each egg bite from the muffin tin, using a slim knife run around the edges, if needed.
  • Enjoy! Store leftovers in an airtight container. Egg Bites can be frozen and reheated later on.