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Cheddar Spinach Egg Bites

Written by Lindsey Arevalos, MHA, MS on in Health & Wellness

With just six ingredients, these fast-and-easy egg bites are great not only for breakfast but for lunch or snacks any time. You can even try serving them alongside a salad or bowl of soup for dinner.

With just six ingredients, these fast-and-easy egg bites are great not only for breakfast but for lunch or snacks any time. You can even try serving them alongside a salad or bowl of soup for dinner.

Ingredients

  • 1 tsp olive oil
  • 2 small garlic cloves, minced (about ½ tsp)
  • 3 cups baby spinach leaves
  • 6 eggs
  • 2 tbs milk
  • 4 ounces of Cabot Vermont Sharp Cheddar, shredded (about 1 cup)

Directions

  1. Preheat oven to 350 degrees
  2. Spray a 9x13 baking dish or jellyroll pan with cooking spray and set aside.
  3. Add olive oil to a medium saute pan, on medium heat. Add garlic and saute for 30 seconds or until fragrant. Place spinach in the pan and cook until wilted, about 3-4 minutes.
  4. Combine eggs and milk in a bowl, whisking until completely blended. Add cooked spinach and shredded cheddar cheese and mix to combine.
  5. Pour egg mixture into the pan and spread out evenly. Bake for 15 minutes.
  6. Cool for 1-2 minutes when cooked and use cookie cutters to cut shapes out of the prepared egg dish. 

Nutrition Facts

  • Calories: 160/ % Daily Value
  • Total Fat: 12g/18%
  • Saturated Fat: 5g/25%
  • Cholesterol: 205mg/68%
  • Sodium: 220mg/9%
  • Carbohydrates: 3g/1%
  • Dietary Fiber: 1g/4%
  • Protein: 12g
  • Calcium: 198mg/20%

You can learn more calcium-rich recipes at the “Calcium Challenge” at LVMC from 5:30 to 7 p.m. on March 27. This recipe courtesy of Cabot Cheese Cooperative.

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Author: Lindsey Arevalos, MHA, MS, PRIME Project Coordinator

Lindsey Arevalos is Lompoc Valley Medical Center’s Director of Food and Nutrition Services and PRIME Project Coordinator, managing federal funding opportunities and coordinating multiple projects to improve the health care delivery system under the Affordable Care Act. She earned a bachelor of science degree in nutrition, with a minor in psychology, from California Polytechnic State University at San Luis Obispo. She also holds a Master’s of Science in Agriculture with a specialization in food science and nutrition and a Master’s of Health Administration in Operations from Cal Poly.