Chickpea & Salsa Egg Bites

Snacks
Written By Brittyn Coleman, MS, RDN/LD

Ingredients

  • 3 Eggs (large, whisked)

  • 1/4 cup Unsweetened Almond Milk

  • 1/4 cup Salsa

  • 2/3 cup Chickpeas (cooked, drained)

Directions

  1. Preheat the oven to 375ºF (190ºC). Line a muffin tray with liners or use a silicone muffin tray.

  2. Mix the eggs, milk, salsa, and chickpeas together. Divide the mixture evenly between the muffin cups. Bake for 25 minutes or until the muffins are firm to the touch. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is one muffin.

More Flavor: Add shredded cheese and/or hot sauce.

Additional Toppings: Chopped green onions.

Nutrition Facts

Makes 6 Servings

Nutrients per serving: Calories: 70 | Protein: 5 grams | Fiber: 2 grams | Carbohydrates: 6 grams | Fat: 3 grams | Sugar: 1 grams

Brittyn Coleman, MS, RDN/LD https://www.autismdietitian.com
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