Are you wanting to start your day with something that truly nourishes your body? These bites are easy to make and store well in the fridge.
I love having something ready to eat quickly that tastes great and gives me enough protein to feel satisfied until lunch. These egg bites are endlessly customizable and you can make several pans, so breakfast this week can be faster than stopping by the local coffee shop for that pricey treat that won't fuel you well.
Ingredients. [Makes 12 egg bites.]
12 eggs
6 slices bacon, or turkey bacon
feta cheese, crumbled
salt & pepper
Method.
Heat oven to 375 degrees.
Place 6 slices of bacon, cut in half on a sheet pan.
Bake for 12 minutes until bacon is cooked but pliable.
Remove from oven to drain on a paper towel.
Reduce oven to 350 degrees.
Spray silicone muffin cups with avocado oil.
Line each cup with 1/2 slice of bacon.
Crumble 1 tsp. feta cheese over bacon.
Crack 1 egg into each cup and stir gently with a fork.
Sprinkle a little feta on top, add salt & pepper.
Bake egg cups for 10-12 minutes, or until egg is set.
Remove muffin pan from oven and run a knife around eggs.
Place eggs on a wire rack to cool.
Enjoy 2-3 cups per person, and store leftovers in fridge.
Consider doubling the recipe!
Notes.
Change up the cheese. Try parmesean, cheddar, or pepper jack.
Use proscuitto instead of bacon. No need to pre-cook, just create wells in each muffin cup.
Add mushroom, spinach or peppers to egg cups.
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