I am all about these egg bites because they are a great way to not skip out on breakfast and they are so hearty. When I make these, I usually make them on Sunday evening and they last us through the whole week so there is no excuses for “I didn’t have time for breakfast”. I almost never make the same egg bites because you can put basically anything in these and they still taste great. Sometimes I’ll add cubed ham , ground sausage, or just veggies. My favorite veggies to use in these are spinach, kale, bell peppers, green onions, mushrooms, and zucchini.
These bites are high in protein, packed with fresh vegetables and make mornings so much more easier to get through. If you are planning a brunch, these would make a great addition.
Check out some of my other quick grab and go breakfast items that will make your life a whole lot easier!
Greek Yogurt Banana Muffins
Make a batch of these for the week and breakfast will be made every morning! These are a perfect grab and go!
8 ounces of ground turkey
1/2 tsp. garlic powder
1 tsp. olive oil
6 whole eggs
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. reduced fat milk
2 zucchinis; shredded
1/4 cup of shredded cheddar cheese
- In a medium pan on medium heat add oil, ground turkey and garlic powder. Cook for about 5-7 minutes until turkey is completely cooked and not pink.
- Pre-heat oven to 350 degrees F. In a large bowl, whisk the eggs, Italian seasoning, salt, pepper, milk, zucchini, and cheese. Spray a cupcake baking pan with non-stick spray. Pour about a 1/2 cup of egg mixture in each section. Distribute evenly until you run out of egg mixture.
- Bake for 20 minutes or until the egg cups are light golden brown.