Spinach Tomato Egg Bites with Ranch Dressing & Dip

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• 9 eggs
• 1/2 cup milk
• 2 cups grape tomatoes, halved
• 2 cloves garlic, minced
• 3 cups spinach, chopped
• 1 cup cheddar cheese, shredded
• 1 cup bacon, crumbled or bits
• Dried or fresh basil, chopped
• Salt and pepper, to taste
• Toby’s Ranch Dressing & Dip

Gather all ingredients. In a large bowl, add the eggs, milk, and whisk until mixed. Next, add chopped basil, minced garlic, and whisk thoroughly until combined. Heat the oven to 350 degrees F. 

Grease a muffin tin. In each space of the tin, layer in the spinach, grape tomatoes, shredded cheese, and bacon. Next, pour in the egg mixture evenly into each cup, leaving about half an inch of space from the top. 

Place the muffin tin of egg bites in the oven to bake for 20 minutes, or until the eggs are no longer runny. Remove from the oven and muffin tin to let them cool. 

Serve with a generous drizzle of Toby’s Dressing & Dip on top! These egg bites freeze well and will last up to 2 weeks. Just reheat up using your preferred method. Enjoy your Spinach Tomato Egg Bites!