Egg-celent Egg Bites 


Baking sheet
Cutting board
Handstand Kitchen serrated knife (parent supervision!)


Large (2 cup size or larger) liquid measuring cup

Handstand Kitchen silicone cupcake mold

Oven mitt


5 large eggs
Splash of whole milk (a little less than 1/4 cup) 
Shredded cheese (your choice of flavors!)
Fresh spinach leaves, chopped 
Fresh tomatoes, chopped 
Salt and pepper, to taste
(NOTE: * Add or substitute any of your favorite ingredients!)



1. Preheat oven to 350°F.
2. Using knife and cutting board, carefully chop the fresh tomatoes and fresh spinach (or add any other fresh chopped vegetables or meats that you like!).
3. Whisk the eggs and milk together in the large measuring cup.
4. Whisk in some salt and pepper (to taste ) to the egg mixture. Stir the fresh chopped vegetables into the egg mixture.
5. Place the cupcake mold onto a baking sheet and carefully pour the egg mixture into each cupcake cavity.
6. Bake in the oven for 20-30 minutes.
7. Using oven mitt, carefully remove and place mold on cooling rack. Allow to cool for 5-10 minutes. Carefully flip over to unmold...and enjoy an egg-cellent breakfast adventure!
June 22, 2020 — Handstand Kitchen