Southwestern Veggie Egg Bites with Kellogg’s Corn Flakes®

Southwestern Veggie Egg Bites with Kellogg’s Corn Flakes®

Prep Time 15 minutes
Total Time 29 minutes
Course Breakfast
Servings 12


  • 3 ½ cups Kellogg’s Corn Flakes® cereal, crushed
  • 2 tbsp unsalted butter or margarine, melted
  • 4 large eggs
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup finely shredded Colby-Jack cheese
  • 1/2 cup frozen chopped peppers and onions
  • Prepared salsa (optional)


  • Heat oven to 350F. Generously spray twelve 2-1/2-inch muffin pan cups with cooking spray.
  • In medium bowl, mix crushed KELLOGG’S CORN FLAKES® cereal and butter. Divide crumb mixture evenly among muffin cups. Using a small spoon, lightly press crumb mixture against bottom and up the sides of cups.
  • In second medium bowl, whisk eggs, milk, salt, and pepper until blended. Add cheese, and peppers and onions; mix well. Spoon into muffin cups, dividing evenly.
  • Bake in 350F oven for 13 to 14 minutes or until centers are just set. Cool in pan on wire rack 5 minutes. Loosen egg bites from sides of muffin cups with a thin knife. Remove from cups. Serve with salsa, if desired.
Keyword Kellogg’s
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