Breakfast has never been one of my favorite meals. I like a good cup of coffee and a smoothie a couple of hours later. However, I know that I need some fuel before I go to the gym in the morning... something small and easy to get down. This is why I created these Egg Bites. They are easy for me to get some protein, veggies, and fat right away without having a large breakfast.
These are fun because you can add variety if you want, or keep it simple like me in the morning. They are easy to eat on the go and store really well in the fridge all week. We know how hectic mornings can get so simplicity is key for make-ahead breakfasts. You just heat them up for 30 seconds when you are ready to eat them and off you go! I also love them because they are really fast to make on a Sunday night and leave breakfast for everyone all week long. This leaves me feeling much less stressed in the mornings, starting my day off with a clear head.
Tips for Egg Bites recipe:
- A serving is 1-2, depending on how much you like in the morning. I also will have fruit or some fresh veggies to go along with this if I am feeling it.
- Add some spinach, bell peppers, or mushrooms for some added veggies.
- Silicone cupcake liners work the best, they can stick to the paper ones and don't really work in a non-lined pan.
- They will store in the fridge for up to 7 days.
- Feel free to use any kind of meat: bacon, chicken, chorizo, etc.
Egg Bites
Ingredients
- 12 Eggs
- 3 Pork Breakfast Sausage links
- 2 small or 1 large russet potatoes diced
- 1 tablespoon olive oil
- ½ white onion diced
- 1 tablespoon garlic
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400 degrees.
- Heat 1 tablespoon olive oil in a pan. Remove casing from breakfast sausage and cook in the pan until browned.
- Combine eggs, potatoes, onion, garlic, chili powder, salt and pepper in a bowl and whisk together.
- When sausage is browned, cool it for about 10 minutes so it doesn't cook the eggs in the bowl. Once cooled off, whisk it into the egg mixture.
- Line a muffin tin with baking cup liners- silicone works best, but paper ones work just fine! Spray liners with non-stick spray- I like avocado oil spray best.
- Fill each cup ¾ full- typically this is about ⅓ cup scoop and will fill 12 cups.
- Bake in the oven for 40 minutes.
- Store in the fridge for up to a week, 1-2 egg bites is a serving. Enjoy with some fruit in the morning.
Notes
- A serving is 1-2, depending on how much you like in the morning. I also will have fruit or some fresh veggies to go along with this if I am feeling it.
- Add some spinach, bell peppers, or mushrooms for some added veggies.
- Silicone cupcake liners work the best, they can stick to the paper ones and don't really work in a non-lined pan.
- They will store in the fridge for up to 7 days.
- Feel free to use any kind of meat: bacon, chicken, chorizo, etc.
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