Weekend Spinach and Cheese Egg Bites

Retrieve the 6 leftover spinach and Gruyere egg bites (prepared on Day 2) from the refrigerator.

Wash 1.5 cups of raw cherry tomatoes under cold running water and pat them completely dry with a paper towel to prevent them from making the egg bites damp.

If you prefer to eat the egg bites warm: Heat a cast-iron skillet over medium-low heat on the stovetop, add the 6 leftover egg bites, and warm them gently for 2 to 3 minutes per side. If eating cold or packing for travel, skip this warming step.

To pack for your camping trip, line the bottom of a leak-proof plastic or glass container with a clean paper towel to absorb any moisture released by the eggs.

Place the 6 egg bites into the lined container on one side, and nestle the 1.5 cups of dried cherry tomatoes on the other side.

Seal the container tightly and pack it immediately into an insulated cooler with ice packs to keep the egg bites safely chilled below 40°F until you are ready to enjoy them outdoors.