1. Preheat oven to 375°F (190°C).
2. In skillet set over medium heat, heat oil. Cook red pepper, stirring occasionally, for 3 to 5 minutes or until softened and tender. Add spinach, salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes or until wilted. Let cool slightly and squeeze out any excess moisture. Divide spinach mixture among 12 greased mini silicone muffin cups.
3. In medium bowl, whisk together eggs, milk, 1/3 cup (75 mL) Kraft Grated Parmesan Cheese and chives. Pour egg mixture evenly into cups over spinach mixture.
4. Bake egg bites for 12 to 15 minutes or until puffed and set. Sprinkle with remaining Parmesan. Let cool for 5 minutes. Remove from pan and serve warm.

TIP:

To make ahead, let egg bites cool completely. Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks. Reheat egg bites in microwave oven for 1 to 2 minutes until warmed through or serve at room temperature.