Grab and Go Veggie Egg Bites
If you’re anything like me - you don’t like to be in a rush in the mornings…
I really like to make sure I wake up with everything organized & ready to go.
That’s why I love meal prepping these grab & go veggie egg bites for a high protein, veggie packed easy breakfast.
Here’s why I like this recipe…
It only calls for 10 ingredients, and out of those ingredients, almost all of them are pantry staples.
It makes 12 muffins so if you want to count 2x/day thats 6 days of meal prepped food!
It takes less than 10 minutes to whip everything up and 18 minutes to bake in the oven. So enjoy yourself a shower or quick meditation while they are baking!
It is packed with protein!
The toppings ideas are endless (avocado, hot sauce, salsa etc.)
It is basically like having an omelette or frittata in the mornings, except without the work of actually making the food…
It’s very affordable!
It’s high protein, gluten free, can easily be dairy free, soy free and nut free!
Let’s talk about the ingredients:
Eggs:
I personally consider eggs a pantry staple.
We always have eggs in our fridge. I love the pasture raised eggs, they have so much room to roam and the egg yolks are vibrant in color!
This recipe calls for 8 large eggs, but listen - if you don’t have 8 eggs and you wanted to make a smaller batch of these, then that’s great! Use however many eggs you have. You can’t screw this up. It’s easy to make!
Water:
I always add water when scrambling eggs, it tends to add volume and a bit of fluff to the eggs.
Alternatively, you can use any sort of plant based milk (non-flavored), milk, cream or even cottage cheese. It’s up to you and what you have on hand.
Veggies:
I kept it simple and used bell pepper, red onion and spinach. These were just what I had in my fridge.
But the possibilities are endless! You can use whatever you have in your fridge.
Here are some other options:
Kale, mushrooms and onions.
Bacon and cheddar cheese.
Ham, peppers and cheddar cheese.
Broccoli, leftover chicken and cheddar cheese.
Breakfast sausage, kale and peppers.
Mushrooms, spinach and Swiss cheese.
Plain eggs and cheese.
Cheese:
This to me is necessary. But it doesn’t mean it needs to be a dairy cheese…
You can use a dairy free cheese too!
I like using a shredded cheese like cheddar or mozzarella.
Feta cheese or goats cheese would also be really lovely!
Spices:
I used salt, basil, oregano and pepper.
There are no rules on w hat you can/can’t use.
If you like paprika, use that!
If you like things spicy, add some red pepper flakes.
If you like more herbs in your eggs, add parsley and basil (fresh or dried).
If you love everything but the bagel seasoning, then use that!
See what I mean? There are so many options!
Here’s what you’ll need:
1x cutting board
1x chefs knife or an easy veggie cutter
1x blender, whisk or hand blender
1x muffin tin
Measuring cups and spoons
Step 1: Chop those veggies!
You’ll start by chopping up your veggies!
I have this new veggie chopper I am absolutely loving, it’s incredible for creating perfectly sliced veggies & saves you about 50% of the time in your kitchen!
Basically, you just throw your veggies on the blade, press down and it’s all cut! I’ll show you how easy it is to use!
Grab yourself a veggie chopper here!
Step 2: Whisk those eggs
Crack your eggs in a bowl and whisk them all together.
I prefer to use a hand blender/immersion blender because (again) it saves me so much time. As you can see, I like to save time in the kitchen.
I recently bought this one and I am really happy with it!
Step 3: Fill your muffins
If you’re using a true non-stick muffin pan, you won’t need to spray it.
But if you have a muffin pan that sticks, it’s crucial to spray your muffin pan!
You don’t want the eggs to stick & for it to be impossible to clean.
I have a non-stick I am really happy with. You don’t need to spray it with anything!
I highly recommend it - Grab the muffin tin.
Layer everything into a muffin tin, in no particular order! Just make sure you don’t fill the eggs to the very top, just about 2/3 way full is great!
Finish with the cheese and they are ready for the oven!
Step 4: Bake
Bake these babies in the oven!
Don’t be alarmed if you open your oven and they have doubled or tripled in size! This is totally normal and they will deflate within 5 minutes of taking them out of the oven.
Let them cool, then enjoy or store them in an airtight container!
Step 5: Storage
They can be stored in the fridge or freezer!
If you are storing them in the fridge, they will be fresh up to 4 days.
You can also freeze these in a baggie, it will stay fresh for up to 3 months!
When you are ready to eat, just pop them into the microwave for 30 seconds - 60 seconds or air fryer for 3 minutes.
Top them with hot sauce, salsa or avocado!
Grab & Go Veggie Egg Bites
Ingredients
- 8 large eggs
- 1/4 cup water
- 1 bell pepper, diced
- 1 small red onion, diced
- 2 cups spinach or kale, thinly sliced
- 1 cup shredded cheese
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/8 teaspoon pepper
Instructions
- Preheat your oven to 350 degrees fahrenheit.
- Begin by dicing 1 bell pepper, 1 small red onion and chop 2 cups of spinach. Set aside.
- Whisk together the 8 pasture raised eggs with ¼ cup water. Add the 1 teaspoon of salt, 1 teaspoon basil, 1 teaspoon oregano and ¼ teaspoon of pepper into the egg mixture.
- Use a hand blender or whisk to whisk everything together well.
- Grease 12 muffin cups with avocado oil, olive oil or butter. If you are using a true non-stick muffin pan, you won’t need to grease and you can skip this step.
- Add about 1 tablespoon of diced onion into each muffin up, followed by 1 tablespoon of diced bell pepper and 1–2 tablespoons of spinach.
- Add the whisked egg on top of the veggies, about ⅔ of the way full.
- Finish with a sprinkle of cheese on each muffin cup. You can add more or less depending on how cheesy you like it.
- Place the muffins into the oven for 18 minutes.
- The egg muffins will come out puffy when they are pulled out of the oven, but then deflate a few minutes later. This is totally normal.
- Let them cool for about 5-10 minutes.
- Finish with an optional salsa, hot sauce or avocado!
Notes
Storage
- They can be eaten cold or warm (pop in the microwave for 30 seconds)!
- Store in the fridge for up to 4 days.
- Freeze these in between parchment paper for up to 3 months, thaw them in the fridge week by week!
PIN FOR LATER:
Drop any questions or feedback below! I can’t wait to hear from you!
