This recipe courtesy of Kellogg’s Healthy Beginnings

Veggie Egg Bites

Southwestern Veggie Egg Bits with Corn Flakes

Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 12


  • 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


  • Heat oven to 350 . Generously spray twelve 2-1/2-inch muffin pan cups with cooking spray.
  • 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.
  • 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.
  • 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.


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