Egg-cellent Back-to-School Breakfast Bites Recipe


  • 6 large eggs
  • 1/8 teaspoon Celtic Sea Salt®
  • 1/8 teaspoon black pepper, ground
  • ¾ C. spinach (can also use broccoli)
  • ½ small onion, chopped
  • 1 oz. Goat/sheep’s milk cheese
  • ¼ C. nut milk of your choice


  1. Spray muffin tin with avocado cooking spray and set aside. Preheat oven to 375 degrees.
  2. Whisk the eggs and nut milk together in a bowl. Season with salt and pepper.
  3. Dice the bell pepper and onion into small pieces. Chiffonade spinach leaves.
  4. Add the peppers, spinach, onions and cheese to the egg mixture.
  5. Fill muffin cups ¾ full and bake for 20-25 minutes until centers are set and no longer runny.
  6. Allow to cool slightly before serving.


Makes six servings.