Spinach and Sun-Dried Tomato Egg Bites

Name: Spinach and Sun-Dried Tomato Egg Bites
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 pieces Large eggs; 0.5 cup Unsweetened soy milk; 1 tbsp Tapioca starch; 1 tbsp Nutritional yeast; 2 cup Fresh baby spinach; 4 pieces Sun-dried tomatoes (oil-free, dry-packed); 0.25 tsp Garlic powder; 0.75 tsp Salt; 0.25 tsp Black pepper; 1 tsp Lemon juice; 1 tsp Olive oil; 3 cup Hot water (for water bath)

American · 45 mins

Soft egg bites with spinach, sun-dried tomatoes, and dairy-free plant milk, gently baked in a water bath.

H By hbexten

Servings

6 pieces Large eggs
0.5 cup Unsweetened soy milk
1 tbsp Tapioca starch
1 tbsp Nutritional yeast
2 cup Fresh baby spinach
4 pieces Sun-dried tomatoes (oil-free, dry-packed)
0.25 tsp Garlic powder
0.75 tsp Salt
0.25 tsp Black pepper
1 tsp Lemon juice
1 tsp Olive oil
3 cup Hot water (for water bath)

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Prep

1. Heat the oven to 160°C (325°F) and place a rack in the center. Brush a 12-cup silicone or metal muffin tin lightly with olive oil, using only about half of it. Boil water for the water bath.

0.5 tsp Olive oil, 3 cup Hot water (for water bath)
2. Soak the sun-dried tomatoes in a little of the hot water for 5 minutes, then drain and finely chop. Chop the baby spinach finely.

2 cup Fresh baby spinach, 4 pieces Sun-dried tomatoes (oil-free, dry-packed), 3 cup Hot water (for water bath)
3. Warm the remaining olive oil in a skillet over medium heat, then cook the spinach for 1 to 2 minutes until wilted. Squeeze out excess moisture with a clean towel and stir in the lemon juice.

2 cup Fresh baby spinach, 1 tsp Lemon juice, 0.5 tsp Olive oil
Egg Mixture

4. Blend the eggs, soy milk, tapioca starch, nutritional yeast, garlic powder, salt and black pepper for 30 seconds until completely smooth and slightly frothy.

6 pieces Large eggs, 0.5 cup Unsweetened soy milk, 1 tbsp Tapioca starch, 1 tbsp Nutritional yeast, 0.2 tsp Garlic powder, 0.8 tsp Salt, 0.2 tsp Black pepper
5. Divide the spinach and sun-dried tomatoes evenly among 12 muffin cups, then pour in the egg mixture until each cup is about three-quarters full.

2 cup Fresh baby spinach, 4 pieces Sun-dried tomatoes (oil-free, dry-packed)
Bake

6. Set the muffin tin inside a large roasting pan and carefully pour hot water into the pan until it reaches halfway up the sides of the tin. Cover the muffin tin tightly with foil.

3 cup Hot water (for water bath)
7. Bake for 25 to 30 minutes at 160°C (325°F) until the centers are just set with a gentle jiggle. Remove from the water bath and rest for 5 minutes, then run a knife around the edges and lift out. Serve warm.

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