Veggie Loaded Baked Egg Bites

This past weekend on Friday night we decided to visit our new property and take Grey camping on site! I purchased the hubs a blackout tent for Christmas and wanted to try it out before braving the true wilderness with a toddler.

I'm happy to report we all had a BLAST, invited some friends to boot and cooked our dinner, dessert and sunrise breakfast over an open flame.

Returning home smelling of smoke and the outdoors, we were craving a more fanciful breakfast come Sunday. We whipped up these little scrumptious Veggie Loaded Baked Egg Bites with some vegetables and fresh OJ and it was just the perfect return back into home life. 

Veggie Loaded Baked Egg Bites

INGREDIENTS:
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• avocado oil cooking spray
• 9 large organic eggs
• 1/4 teaspoon pink Himalayan salt
• black pepper
• 3 tablespoons thawed frozen kale, drained
• 3 tbsp diced organic tomatoes
• 3 tbsp diced onion
• 3 tbsp diced bell pepper

DIRECTIONS:

• Preheat the oven to 350F.
  
• Spray muffin tin with avocado oil cooking spray.
• In a large bowl whisk the eggs and season with salt and pepper.
  
• Mix in kale, tomatoes, onion and bell pepper. 
• Fill muffin tin cups and bake 20 to 25 minutes, until set.
• Serve with fresh juice, vegetables or breakfast sausage.