We're excited to share a new recipe that's perfect for breakfast, brunch, or anytime you're craving a savory bite: Shiitake & Spinach Tortilla Egg Bites. Packed with protein, veggies, and cheesy goodness, these bite-sized delights are sure to become a new favorite in your meal rotation. Let's dive into the ingredients and instructions to get started!
Ingredients:
- Tortillas (mini or larger tortillas cut to fit into muffin pan)
- 6 fresh eggs
- 4 ounces of fresh or reconstituted shiitake mushrooms, de-stemmed and chopped
- 1/2 cup of fresh spinach, chopped
- 1/3 cup cottage cheese
- 1 cup of Mozzarella Cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350 degrees Fahrenheit and lightly grease a muffin pan.
- Line each muffin cup with a tortilla, pressing gently to fit.
- In a medium bowl, whisk together the eggs and cottage cheese until well combined.
- Add the chopped shiitake mushrooms and spinach to the egg mixture, and season with salt and pepper to taste.
- Carefully pour the egg and vegetable mixture into each tortilla-lined muffin cup, filling each one about three-quarters full.
- Sprinkle shredded Mozzarella cheese on top of each egg bite, ensuring even coverage.
- Bake in the preheated oven for 20-25 minutes, or until the egg bites are set and the cheese is melted and golden brown.
- Remove from the oven and allow the egg bites to cool slightly before serving. Enjoy warm or at room temperature!
With just a few simple ingredients and minimal prep time, these Shiitake & Spinach Tortilla Egg Bites are a fantastic way to start your day on a delicious note. Whether you're whipping up a batch for a quick weekday breakfast or serving them as part of a leisurely weekend brunch, they're sure to impress. Feel free to customize the recipe with your favorite veggies or cheese for endless flavor possibilities. Give them a try and let us know what you think!
