All right, so for me, breakfast is the most important meal of the deal. When I wake up, I basically want to eat my face off every morning. It doesn’t help by the time I get to work I’ve already been up for 4 hours and had a workout with an hour long commute plus a mile walk. So, when I finally sit at my desk, I need FOOD. I don’t want a freaking yogurt or piece of fruit. I want eggs and some vegetables or maybe turkey sausage. I want to chow down. For awhile I was making egg scramblers the night before, packing them for breakfast each morning. That got really annoying really fast. So, I started making Egg Bites or that’s at least what I call them. I’m gonna tell you how because it will shave time off your already too busy weekday life!
First, you gather ingredients, an extra large baking sheet covered in tin foil or parchment paper and a muffin tin – I prefer the silicon ones – you can find the one I have used here.
I just started using liquid eggs white within the last few weeks. I used to make them with regular eggs/egg whites but recently switched to liquid egg whites because I felt bad throwing out so many yolks. If you do not have health reasons for just using egg whites, then feel free to use the whole egg, yolk included.
Right now we have more peppers than you can possibly imagine from the garden and this mini zucchini. I am using those for this batch along with spinach for my filling. The best part about this is you can use WHATEVER veggies you want. I am a spinach freak and basically put it in everything. After that, I usually toss in some peppers, mushrooms, tomatoes, turkey breakfast sausage, WHATEVER lol. The pic below is of some more recent egg bites with spinach, more garden peppers, some garden broccoli, mushrooms and turkey sausage. I will caution on the water-based vegetables like the zucchini or frozen vegetables. They can leave the egg bites watery in the end. I kind of regretted making this batch with the zucchini because my bites were runny all week. My bro-in-law made them with frozen veggies once that came out soggy as well. Stick to harder veggies or leafy greens.
Spray your tin or silicon muffin pan with Pam or some kinda “grease-ing” agent. I use the Pam Olive Oil.
Always start with any leafy green you decide decide like spinach. Then put in turkey sausage and/or veggies next because they will way the leafy green down. Also, I am only making as many as I need for the week…I was working from home that Friday so I needed 8, which is 2 for each day. I do spray the whole pan in case something gets into the other compartments for easy clean up later. Feel free to season as you go – I didn’t really season this batch much besides salt and pepper because I had all the hot peppers and chives. When I don’t have that, I use crush red pepper, cayenne sometimes, maybe Italian seasoning. You can go bananas on seasoning.
And there you go! You have your breakfast for a whole week!
At min, you need a muffin tin, cookie sheet and tin foil or parchment paper as equipment.
- Pam or olive oil or something to grease the inside of the muffin tin
- 1 large carton of liquid egg whites OR a dozen eggs with yolk or 13 egg white plus 6 eggs with yolk (these are all the combos I have tried – the egg amounts are for the full dozen so adjust accordingly)
- Spinach – I just take small handfuls and rips them up and stick them into the holes after the pan is greased
- Veggies!!!! Really, I don’t want to limit you only this because it can be whatever you want! Cut some up and if you don’t use them all (you can really stuff a lot in there) save them for something else or eat cuz they are just veggies!
- Optional any fresh herbs you may want
- Optional cooked turkey sausage or chopped up turkey bacon
- Salt & Pepper to taste along with any other seasonsings
- Pre-heat over to 425º
- Grease muffin tin and place on covered cookie sheet
- Chop veggies (+herbs) and place a bowl, stir around with a spoon
- Tear up your leafy greens and place in the holes
- Add any turkey sausage if you made any (cook this ahead to instructions)
- Add in your veggie mixture (plus any chopped herbs)
- Season to taste with Salt ‘n Pep and/or any other seasonings
- SLOWLY pour in your egg mixture (if you are using real eggs – put them in a LARGE liquid measuring cup, stir with a fork and then it’s easy to pour from the large liquid measuring cup)
- Place in the oven and bake for 40 to 45 mins, checking after 40. I like mine a lil browner and crispier so I tend to leave them in for 45 min
- Let cool and place in baggies or whatever you want for work! I take two each morning – you can take more or less and adjust accordingly
When you are at work, use a microwave safe dish to heat up for like 50 seconds and enjoy!!
Hope this saves a lil time during your week, we all know we need more time!
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