Veggie Egg Bites

Made these healthy and delicious bites from ingredients I have at home. Now is most certainly not a time to waste anything. It is, however, a time to take extra good care of ourselves. This virus is a collective call for awakening, no doubt. We are being called to cleanse all our systems. Quality of life must be the goal, and that most definitely includes putting clean food into our incredible bodies.
Eat these for any meal or healthy snack. They make a bunch and freeze well. Use your favorite on hand ingredients. Play around with cheeses, vegetables, and seasonings. Fresh herbs are lovely too. Making two different kinds for a brunch is a gorgeous, impressive dish. Egg substitute can probably be used for vegans too!

Ingredients:
4 whole eggs
8 egg whites
A diced white onion
A cup and a half each of chopped asparagus, zucchini, and cherry tomatoes
Two cups cooked spinach
2 tsp salt
1 tsp each garlic powder, dried dill, and dried basil
3/4 tsp pepper

Preheat oven to 350. Spray a dozen muffin tin well with non stick spray. Sauté the spinach in a pan with some olive oil. Sauté the other vegetables in a separate pan. Add some vegetable stock by the tbsp as the pan dries up. I gave the onion a 2-3 minute head start. In a large bowl mix the eggs and egg whites. Play around with your desired ratio of yellows to whites. Whisk well. Add seasonings and combine. Add the vegetables after they’ve cooled for several minutes. Ladle into the muffin holes until the top. Bake for 20 to 30 minutes, depending on your oven. Check regularly after 20 minutes. Use a spoon to jimmy the egg bites out of the tin after they’ve cooled a bit. Freeze extras in an airtight container and heat as needed🥚🥦🧅🧄.