Breakfast Egg Bites

I am a huge fan of breakfast for dinner!  This recipe is hearty and delicious for breakfast or dinner.

8 large eggs

1/2 cup milk

1 tsp onion powder

1/2 tsp garlic powder

1/4 cup cooked bacon crumbled

1/4 cup sliced baby bella mushrooms

1/2 cup shredded hash browns

1/4 cup chopped fresh baby spinach

1/4 cup diced tomatoes

3 Tbsp shredded Parmesan cheese

1 Tbsp chopped fresh parsley

Preheat your oven to 325 degrees.  Grease a 12 cup muffin tin.  Fill a 9 x 11" baking dish half way with warm water, then set prepared muffin tin in water, allowing pan rims to overlap.

In a large bowl, whisk together eggs, milk, onion powder and garlic powder.  Season with salt and pepper.  Fill each muffin tin cup halfway with egg mixture.  Divide remaining ingredients among cups.  Bake until set 40 - 50 minutes.  

Remove from the oven and let cool 10 minutes.  Remove tray from water bath, then gently remove egg bites from cups.  Serve immediately.  To store, let egg bites cool completely in a refrigerator and then transfer to an airtight container.  They keep up to 5 days in the fridge or 2 months in the freezer.