By JODIE FITZ
Bring flavor back to your breakfast with these quick and easy egg bites that can be made ahead, frozen and reheated on those hectic weekday mornings.
Invite children to help out with the prep. They will love cracking the eggs and whisking them. For older kids, it can be a lesson in dicing ingredients, oven safety and food storage.
Try using a Whoopie pie pan (typically found in craft store baking aisles), but a regular muffin pan can work in a pinch.
Coat your baking pan with nonstick cooking spray.
Preheat the oven to 375 degrees.
Evenly distribute the tomatoes, onions and peppers into the bottom of each of the baking cups on the pan.
In a bowl, whisk together the eggs, milk, salt and pepper.
Evenly distribute the egg mixture by pouring it over the top of the vegetables.
Bake for 15 minutes.
If serving immediately: Remove them from the pan with a mini spatula. Add a slice of cheese to the top and let it melt. Top off the eggs with slices of avocadoes.
If preparing in advance: Let the egg rounds cool completely. Separate them with cut parchment paper. You can store them in the refrigerator for several days. Or, you can wrap each cooled egg round individually with parchment paper and place them in the freezer in a freezer bag or an airtight container.
Heating frozen egg bites: Heat on a microwave-friendly dish in the microwave for 1 to 2 minutes; until hot.
Note: If you use a mini muffin pan or Whoopie pie pan, this recipe yields 12 egg bites. If you use a regular sized muffin tin pan, this recipe will yield 6 egg bites.