Spinach Queso Fresco Egg Bites
WHAT YOU NEED
- 1 tsp Olive Oil
- ½ Medium White Onion, chopped
- 3 cups Spinach, chopped
- 10 Large Eggs
- Salt and Black Pepper to taste
- 1 cup Cacique® Ranchero® Queso Fresco, crumbled
HOW TO MAKE IT
- Preheat the oven to 350ºF. Grease a muffin pan with cooking spray.
- Heat a medium skillet over medium heat. Add the olive oil. When the oil is hot, add the onion. Sauté, stirring occasionally, until the onion is just tender, about 5 minutes.
- Add the spinach and sauté, stirring occasionally, until the spinach is wilted, about 2 minutes. Remove the skillet from heat and let cool for about 10 minutes.
- In a medium bowl, whisk the eggs and season with salt and pepper. Add the crumbled Queso Fresco and spinach and onion mixture. Stir well to combine.
- Use a ladle or a measuring cup with a spout to fill each cup of the muffin tin with the egg mixture. It should fill up each cup almost all the way.
- Bake in the preheated oven for 20-25 minutes or until eggs are fully set and cooked through. Let cool for 5 minutes before removing egg bites from the muffin pan.
