ohmyveggies.com
Veggie Egg Bites
These make-ahead veggie egg bites are loaded with healthy veggies and plenty of protein. Make a batch once, and have breakfast ready to grab and go all week long.
Prep
10 min
Cook
20 min
Total
30 min
Serves
6
Instructions
- 01
Preheat oven to 350 degrees F.
- 02
Lightly spray the muffin tin with cooking spray.
- 03
Spray a non-stick skillet with cooking spray, and heat over medium-high heat. Add veggies and cook for 5-7 minutes, until just softened. Drain off any excess liquid, and set aside to cool.
- 04
Whisk the eggs, mustard, curry powder, smoked paprika, salt and pepper in a mixing bowl.
- 05
Divide the vegetables evenly among the 12 cups in the muffin tin. Top with cheddar cheese.
- 06
Carefully pour the egg mixture over the veggies and cheese, filling each cup evenly.
- 07
Bake for 18-20 minutes, until the eggs begin to puff up.
- 08
Allow the egg bites to cool. Then remove from the pan, and refrigerate for up to 5 days.
Nutrition
per serving · 2 egg bites
- Calories
- 227
- Protein
- 17g
- Carbs
- 6g
- Fat
- 15g
- Fiber
- 2g
- Sugar
- 4g
- Sat. fat
- 7g
- Sodium
- 459mg
- Cholesterol
- 347mg
Variations & swaps
Tips & Variations
- This recipes calls for 2 ½ cups of chopped veggies of your choice. You can use just about any veggies that you have on hand for the simple recipe.
- Here are some that I've tried and really loved:
- Red or Green Bell Peppers
- Sweet Yellow Onions
- Spinach
- Broccoli
- Scallions
- Artichoke Hearts (I used canned.)
- Roasted Red Peppers
- You can also add some extra flavor with fresh herbs such as basil or parsley. Get as creative as you like!
- For more make ahead breakfast ideas, check out these carrot muffins or these make-ahead breakfast quesadillas.
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