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SAVORY GARDEN EGG BITES

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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.

****This article is for informational and educational purposes only. It does not constitute medical advice, diagnosis, or treatment, and is not a substitute for a conversation with a qualified healthcare provider. Individual health needs vary. If you have questions about your health, we invite you to schedule a consultation with one of our providers.