Spinach & Red Pepper Egg Bites

Makes 12 egg bites

6 large eggs

4 oz cream cheese

6 basil leaves

½ teaspoon salt

2 ½ roasted red peppers, chopped

1 ½ cups frozen spinach

Olive oil for greasing

In a blender combine the eggs, cream cheese, basil, and salt. Puree until smooth. Let sit for 10-15 minutes to allow some of the bubbles to settle. 

Set up a steaming basket using a pan with an inch of water covered by a steamer basket or insert and a lid. Heat over medium-high until the water simmers and begins to steam.

Combine the chopped red pepper and frozen spinach.

Grease 12 silicone cupcake liners. Divide the vegetable mixture evenly between all of the liners. Pour in the egg base leaving about ¼ inch of room at the top. They will puff up but they shouldn’t overflow. 

Carefully place the cups into the steamer basket, cover with the lid, and steam for about 16 minutes until a toothpick comes out clean. You may have to work in batches depending on the size of your steamer basket.

Use tongs to remove the cups and let cool slightly before turning out onto a plate. Store in an airtight container or in the freezer.