SAVORY GARDEN EGG BITES

INGREDIENTS

10 large eggs
8 oz dairy-free cream cheese (Kite Hill recommended; if using Violife, add ½ tsp salt)
1 cup dairy-free shredded cheese or other mix-ins of choice
1 cup finely chopped vegetables (of your choice, lightly sauteeing beforehand can provide additional flavor)
Avocado oil spray

DIRECTIONS

Preheat the oven to 325°F. In a small pot or kettle, heat about 3 cups of water until simmering.
Lightly spray two 7-cup silicone muffin molds with avocado oil and place them on a sheet pan.
In a high-speed blender, combine the eggs and dairy-free cream cheese (and salt, if using Violife). Blend until completely smooth and the cream cheese is fully incorporated.
Divide the dairy-free shredded cheese and chopped vegetables evenly among the muffin cups.
Pour the egg mixture over the mix-ins, filling each cup about ¾ full.
Carefully pour the hot water around the molds on the sheet pan to create a gentle water bath (this helps produce a softer, more custardy texture).
Bake for 25–30 minutes, or until the egg bites are just set in the center.

Let rest for 5 minutes, then gently remove from the molds and serve.