Need a healthy, protein-packed breakfast on busy weekday mornings? Or are you a fan of Starbucks egg bites? You can easily make your own delicious and healthy egg and veggie breakfast to go! Incorporate any veggies you like, just be sure to mince add-ins to the same size for good incorporation. These are portable and flexible!
If you have time, making a double batch of these is ideal. Serve some for breakfast and freeze the rest for busy mornings. They’re a great way to start the day with a healthy and filling meal, especially if you’re always in a hurry.
*Store the bites in the freezer in an airtight container or freezer zip-top plastic bag for up to two months. Reheat in the microwave for 30-60 seconds.
Ingredients
- 1 teaspoon salted butter spray, for greasing the pan
- 9 large eggs
- 1/2 cup shredded pepper jack or cheddar cheese (leave out the cheese if you do not eat dairy)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1½ cups frozen chopped spinach
- 1/2 cup diced seeded red bell pepper
- try adding broccoli, onions, zucchini, and ham or bacon. This is a great base recipe, so don’t be afraid to change it up and get creative.
Preparation
1. Preheat the oven to 400°F. Grease a 12-cup muffin pan.
2. Combine the eggs, cheese, garlic powder, sea salt and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also thoroughly whisk the mixture in a large bowl if you do not have a blender.
3. Evenly distribute the spinach and bell pepper bits among the muffin cups. Pour the egg mixture over the veggies, filling each cup about three-fourths full. The egg will rise so you don’t want to fill them all the way.
4. Bake for 16-18 minutes, until the eggs set up and are cooked through. Transfer to a wire rack and cool for about 5 minutes. Run a butter knife around the edge of each cup and pop out the egg bites. Serve warm.
Excerpted from “Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes.” © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
