Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 tablespoon butter
1/2 cup diced red bell pepper
1/4 cup diced yellow onion
2 teaspoons taco seasoning mix
7 eggs
2 tablespoons reduced fat (2%) milk
1/4 teaspoon salt
1/2 cup Hunt's® Petite Diced Tomatoes (from a 14.5 oz can), drained well
1 cup shredded Cheddar or taco blend cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 175 mg | 17% |
| Carbohydrate | 4 g | 1% |
| Cholesterol | 242 mg | 81% |
| Total Fat | 15 g | 23% |
| Iron | 1 mg | 5% |
| Calories | 201 kcal | 10% |
| Sodium | 405 mg | 17% |
| Protein | 12 g | 24% |
| Saturated Fat | 7 g | 34% |
| Sugars | 2 g | 0 |
| Vitamin C | 22 mg | 37% |
Preheat oven to 350°F. Spray a 24 count mini muffin tin with cooking spray.
Melt butter in a large skillet over medium heat. Add bell pepper and onion and cook 7 to 8 minutes, until soft. Stir in taco seasoning and set aside.
Whisk together eggs, milk and salt in large liquid measuring cup.
Divide peppers, onions, tomatoes and 1/2 cup cheese evenly into each muffin cup. Pour egg mixture over, filling it nearly full. Top each muffin cup with remaining cheese.
Bake for 17 to 20 minutes, until egg bites are puffed up. Let cool 5 minutes and serve. Egg bites can be frozen and reheated later on.
Fiesta Egg Bites
