Healthy Egg Bites
Favorite meal prep ALERT!! These healthy egg bites are packed with protein and so much flavor that they will quickly become apart of your meal prep roundup. Heat these up for breakfast or whenever you need a quick bite.
Ingredients
- 9 whole organic eggs
- 1/2 cup full-fat organic cottage cheese (if dairy-free, sub for 3/4 cup of plain coconut yogurt — we love Culina brand)
- 1/2 cup crumbled feta cheese (omit if dairy-free)
- 1/2 tsp Mineral Salt
- Few turns of fresh cracked pepper
- 1/3 cup diced jarred roasted red bell peppers drained chopped and placed on a paper towel to get out all of the moisture
- 1 handful of fresh spinach finely chopped
- 1 tbsp avocado oil
- 2 leeks, green ends only thinly sliced
- 1 pkg spicy breakfast sausage sliced in half lengthwise then into half-moons (we love Penderson Farms brand!)
Instructions
- Preheat your oven to 350 degrees. Spray a silicone muffin pan with olive oil or avocado oil spray. Set on top of a rimmed baking sheet and set aside while you prep the filling.
- In a medium sauté pan, heat the avocado oil over medium high heat. Add both the leeks and sausage and sauté for about 10 minutes until caramelized. Set aside.
- Chop up the spinach and well drained peppers, set aside.
- In a blender, combine the eggs, cottage cheese, feta, salt and pepper and blend for 30 seconds until the mixture is smooth.
- To fill your muffin pans, evenly distribute the sausage mixture then the spinach and red peppers to each cup. Fill each muffin pan with the egg mixture.
- Place the baking sheet on the middle rack in the oven. Before closing the door, fill the baking sheet with hot water until reaching about 1/2 way up the muffin pan. I use the hottest water setting from my sink.
- Bake for 35 minutes. Carefully remove from the oven and let the egg bites cool for about 10 minutes before removing from the molds.
Notes
Store:
Once the eggs are completely cooled, store them in an airtight container in the refrigerator for up to 5 days.
Reheat:
Place the bites on a microwave-safe dish and heat for 45 seconds until warm.
Optional ingredient swaps:
If you are dairy-free, cut the cottage cheese and feta from the recipe and swap with 3/4 cup of plain coconut yogurt. This keeps the creamy texture we want for the eggs.