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Garden Peppers & Mushroom Breakfast Egg Bites

These Egg Bites are packed with vibrant peppers, savory mushrooms, fluffy eggs and melted cheese. They make for a delicious, filling start to the day.

1 hr 5 mins
6 Serving(s)
Garden Peppers & Mushroom Breakfast Egg Bites


  • 6 eggs
  • 3/4 cup Schnucks egg whites
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 cup sliced baby bella mushrooms
  • 1/2 cup frozen hash browns, thawed
  • 1/4 cup frozen spinach, thawed & dried
  • 1/4 cup red bell pepper, seeded & diced
  • 3 tbsp. grated low-fat Sartori Parmesan cheese
  • 1 tbsp. chopped fresh parsley


  1. Preheat oven to 325 degrees. Grease a 12-cup muffin pan. Fill a 9x11-inch baking dish halfway with warm water, then set prepared muffin pan in water, allowing pan rims to overlap.
  2. In a large bowl, whisk together eggs, onion powder and garlic powder, about 3 minutes. Season with salt and pepper, if desired. Fill each muffin cup halfway with egg mixture. Divide remaining ingredients among cups. Bake until set, 40–50 minutes.
  3. Remove from oven and let cool 10 minutes. Remove tray from water bath, then gently remove egg bites from cups. Serve immediately. To store, let egg bites cool completely in a refrigerator, then transfer to an airtight container. They keep up to 5 days chilled or up to 2 months frozen.

Nutrition Facts

142 Calories Per ServingFat: 8gSaturated Fat: 2gCholesterol: 188mgSodium: 204mgCarbohydrates: 7gFiber: 2gSugars: 2gProtein: 12g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe