Breakfast can be a challenge. I often skip it entirely, relying on coffee to get me through until lunch, or I'll indulge in breakfast tacos, which leave me feeling sluggish for hours.
My latest answer to the breakfast dilemma? These delicious, nutritious, make-ahead egg bites.
These tasty bites are loaded with nutritious super greens like kale, chard, and spinach. Combined with eggs and goat cheese, they provide the protein and healthy fats to keep hunger at bay. Plus, they're a breeze to prepare. Make them ahead of time, store in the fridge, and you'll have a convenient grab-and-go breakfast all week long.
Ingredients
- 3/4 cup chopped onion
- 1 cup chopped mushrooms
- 1 1/2 tablespoons olive oil
- 1 minced garlic clove
- 1 1/2 cups chopped dark leafy greens (kale, chard, spinach)
- 8 eggs
- 1/2 cup milk (or nut milk or oat milk)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3/4 cup crumbled goat cheese
Instructions
- Preheat your oven to 400°F and generously grease a muffin tin or use silicone muffin liners.
- Heat olive oil in a skillet over medium heat. Sauté onions and mushrooms until soft, about 10 minutes.
- Add minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- In a bowl, whisk together eggs, milk, remaining salt and pepper, and chopped greens. Then mix in the onion mixture.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Top each egg bite with goat cheese, pressing it slightly into the egg mixture.
- Bake for 10-15 minutes until fully set and slightly golden around the edges.
Notes
*These egg bites can be stored in the fridge for up to 5 days. Reheat gently in the oven or microwave.
