Egg Bites

These bites are not only simple to make, but they also save you time in the kitchen without compromising on quality or taste. They can be prepared in advance and stored in the refrigerator until ready to serve. Additionally, they are easy to transport, making them a convenient option for snacks at work or outdoor gatherings.

• 1/2 red onion, diced
  
• 1 red bell pepper, diced
• Maison Orphée Virgin Canola Oil
• Salt
• 12 eggs
• 15 ml (1 tbsp.) Dijon Mustard
• A small bunch of fresh dill, chopped
• 1/2 cup spinach, coarsely chopped
• 120 ml (1/2 cup) crumbled feta cheese

INSTRUCTIONS

1. Preheat oven to 425°F (220°C).

2. Place peppers and onions on a baking sheet lined with parchment paper. Drizzle with Virgin Canola Oil and season with salt and pepper. Bake for 12 to 15 minutes, until vegetables are tender.

3. In a bowl, combine eggs, Dijon mustard and dill. Season with salt and pepper and whisk well.

4. Preheat oven to 325°F (165°C).

5. Lightly brush a silicone muffin tin* with Virgin Canola Oil. Evenly divide the roasted vegetables, chopped spinach and crumbled feta among the muffin cups.
   

6. Pour the egg mixture over.
   

7. Place a large dish containing water on the lower oven rack (to create humidity).

8. Place muffin tin on middle oven rack and bake for 25-30 minutes, or until bites are cooked through and slightly puffed.

9. Gently unmould and serve!
    

Note 

• You can use a regular muffin tin. However, the eggs might stick and be harder to unmould. 

Recipe sourced from: Maison Orphée: Olive Oils, Virgin Oils & Condiments – La Maison Orphée