Southwestern Veggie Egg Bites With Corn Flakes

This recipe courtesy of Kellogg’s Healthy Beginnings

Veggie Egg Bites

Southwestern Veggie Egg Bits with Corn Flakes

5 from 1 vote
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 3-1/2 cups corn flakes cereal crushed
  • 2 tablespoons unsalted butter or margarine melted
  • 4 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup finely shredded Colby-Jack cheese
  • 1/2 cup frozen chopped peppers and onions
  • Prepared salsa optional

Method
 

  1. Heat oven to 350 . Generously spray twelve 2-1/2-inch muffin pan cups with cooking spray.
  2. In medium bowl, mix crushed cereal and butter. Divide crumb mixture evenly among muffin cups. Using a small spoon, lightly press crumb mixture against bottom and up the sides of cups.
  3. In second medium bowl, whisk eggs, milk, salt, and pepper until blended. Add cheese, and peppers and onions; mix well. Spoon into muffin cups, dividing evenly.
  4. Bake in 350 oven for 13 to 14 minutes or until centers are just set. Cool in pan on wire rack 5 minutes. Loosen egg bites from sides of muffin cups with a thin knife. Remove from cups. Serve with salsa, if desired.

Notes

This recipe can be made in a mini muffin pan. Reduce baking time to 12 to 13 minutes. Makes 24 mini egg bites.