Let’s face it; a satisfying breakfast can make or break the start of our day. But not all of us have the luxury of leisurely flipping pancakes or whipping up omelets. If you’re like me, you need something quick, easy, and portable. Egg bites are the answer. These savory, bite-sized treats are not only delicious but also incredibly convenient. It’s like a breakfast revolution that keeps up with your busy pace, and I’m here to share the secret recipe with you. With a little weekend meal prepping, you’ll have breakfast to grab-and-go all week long! So, roll up your sleeves, turn on your oven, and let’s make mornings a whole lot tastier, one egg bite at a time.
– 2 cups of Egg Whites
– 1 cup Bell Peppers: Green, Red, Yellow and Orange (chopped)
– ½ cup Cherry Tomatoes (diced)
– 1-2 cups Baby Spinach (chopped)
– ½ cup Scallions (chopped)
– 1 Fresh Basil Leaf
– Cheese (We used Pepper Jack!)
– ¾ tsp Sea Salt
– ¼ tsp Black Pepper
1. Preheat oven to 350°F.
2. Heat olive oil in a non-stick frying pan over medium-high heat.
3. Add the bell pepper and onion and sauté for 2 to 3 minutes.
4. Stir in the spinach, basil, and tomatoes and cook an additional 2 minutes. If you’re adding meat, add now!
5. While veggies and meat cook, generously spray a non-stick or silicone muffin tin with nonstick cooking spray.
6. Place 1 heaping tablespoon of the mix into each muffin cup.
7. Next whisk the egg whites into a medium-sized bowl.
8. Stir in the salt and pepper, then pour over the veggie/meat mixture in the muffin tin, leaving 1/4″ from the top. If you want to add cheese, mix in 1/4-1/2 cup before baking!
9. If you’re using a mini muffin pan, bake between 10-12 minutes, and for a standard muffin pan 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
10. Run a knife around the edges to pop the egg muffins out. Enjoy while hot. Add some extra tomatoes, a little salsa or hot sauce for a kick if desired!
The beauty of these is you can make them with any filling combo you want! Add different veggies, meats, or cheese, or keep them as simple as you want. These last up to five days stored in an airtight container in the fridge and can be stored up to 3 months in the freezer! Just allow egg muffins to completely cool and then place in an airtight container or Ziploc bag.
For reheating, just pop them in the microwave for 20-30 seconds, or until warm throughout. If frozen, use a damp paper towel to cover the egg bites so they stay moist during reheating, and reheat them on medium heat for 60-90 seconds.
I hope this easy, delicious, power breakfast transforms your morning routine like it has mine! What are your favorite ingredients to add into egg bites? Share with us on Instagram on my latest @AskHeatherMariannaBlog post!