These egg bites are packed with healthy goodness like melty cheese, crunchy pepitas, and sturdy beans that provide not only nutrition but a variety of textures and flavors. To make these muffins, finely chop everything (in stages) in a food processor. You can also chop all the ingredients by hand, although there is no need to clean between each step.
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- yield:
- 12 1 serving
- total time:
- 45 minutes
- Calories/serve:
- 170
material
direction
- step 1Heat oven to 450°F. Line a 12-cup muffin tin with paper liners. Heat the oil in a large skillet over medium heat. Cook the onions and poblano;
Add 1/2 teaspoon salt and cook, stirring occasionally, until tender, 8 minutes. Transfer to a bowl. Mix corn and cumin. - step 2Pulse 1/2 cup pepitas in a food processor until finely chopped. Transfer to bowl with vegetables. Chop the coriander and sun-dried tomatoes. Transfer to vegetables. Pulse until beans are chopped but not pureed. Transfer to vegetables. Mix in the eggs. Transfer to vegetables. Stir in 2/3 cup cheese.
- step 3Divide mixture among muffin liners and top with remaining 2 tablespoons pepitas and 1/3 cup cheese. Bake for 14-17 minutes until golden brown and completely set. Let cool for 15 minutes before serving.
- step 1Heat oven to 450°F. Line a 12-cup muffin tin with paper liners. Heat the oil in a large skillet over medium heat. Cook the onions and poblano;
Preparation instructions: Wrap each muffin individually and freeze for up to 2 months. To reheat: Wrap frozen muffins in paper towels and microwave for 2 minutes at 50% power.
Nutritional information (per muffin): 170 cal, 10 g pro, 10 g carbohydrates, 4 g fiber, 2 g sugars (0 g added sugars), 10 g fat (3.5 g saturated fat), 116 mg cholic acid, 206 mg sodium
recipe developer
Christina Kleck (she) is a recipe developer for Hearst publications such as Good Housekeeping and Women’s Health and Prevention. She has been cooking professionally for nearly 30 years, commanding the kitchens of some of New York’s top restaurants, serving as a culinary producer, magazine food editor, cookbook co-author, food stylist, and private chef. I have been involved in many jobs. Although she considers herself to be somewhat of a jack of all trades in the kitchen, developing nutritious, delicious, and beautiful health-conscious recipes ignites her passion. When she’s not busy making the most delicious recipes possible, she can be found cuddling with her dog Nori, growing her vegetable garden and figuring out what seeds to plant next in the lower Hudson Valley…and, of course, , dreaming of what to cook with the harvest.