These egg bites are so easy to make and I truly can’t believe how good they are! They were a hit amongst my friends and most importantly my kids. I made them in less than 30 minutes and stored them for the week ahead. Everyone easily grabbed them for breakfast and it kept them full throughout the day. I used healthier ingredients for these egg bites, but you could truly use whatever you want!
The video below has a dairy free egg bite version without milk, regular sausage, green pepper and mushrooms added.
Here’s how you make them:
First, you spray a muffin tin pan with some cooking spray. Feel free to use any size you want depending on how big you want your egg bites to come out. Then you want to cut up whatever veggies you want to include and a protein or the assortment of meats you want to include. I did: spinach, onions, peppers and turkey sausage.
Preheat your oven to 350.
Next, you want t0 add all your veggies and meats to the muffin tin.
Then, scramble your eggs up- I typically use 6 but, it depends on how many you are making. Then add in some cream or milk to your eggs or keep them dairy-free. This is the key to making them super fluffy. I do about a 1/4 cup. Season with salt, pepper and. garlic powder to taste.
Then you simply pour the egg mixture on top of each muffin cup and top with shredded cheese of your choice.
Place these in your oven for 20 minutes and let the egg bites sit for 5 minutes before eating and you can store these for up to 6 days.
Pro Tip: If you make the dairy-free version like the video below: Place a pan of water under the egg bites while they bake, it will make them moist and fluffy.
Enjoy!!
