Whisked eggs mixed with spinach and sun-dried tomato are baked in mini molds to make these bite-sized egg bites, dairy-free and suitable for a lactose-free diet. Freeze them individually and reheat as needed for a party platter or a packed lunch.
Whisk the eggs and mix in the chopped spinach, sun-dried tomato, salt and pepper.
Divide the mixture evenly among olive-oil-greased mini muffin molds.
Bake in an oven preheated to 160°C for 12 minutes, until fully set and lightly puffed.
If you do not grease the molds well, the egg bites can break when unmolding. Allergens: contains egg.
If you do not drain the sun-dried tomato oil well, the mixture can stay too wet and fail to puff up.
Admin DadaGastro · verified in test kitchenFırında 12 dakika pişirdikten sonra ortası hâlâ hafif akışkan kaldı, kalıp boyutuna göre süreyi uzatmam mı gerekiyor yoksa fırın sıcaklığını mı artırmalıyım, yoksa kalıpları değiştirmem mi lazım?
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