  INGREDIENTS:
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These egg bites are an easy grab and go breakfast that can be made ahead of time. They freeze well, too!
This is the basic recipe, but you can change it up to your liking or dietary needs… get creative! Whatever veggies you have on hand will work, but if you use broccoli or other hard veggies, you can lightly sauté them in butter, tallow or avocado oil to slightly soften.
INGREDIENTS:
10 eggs (organic pasture-raise if you can)
8 slices of bacon (nitrate, nitrite free) OR sausage
1/2 medium onion, diced
1/2 medium bell pepper, diced
2 oz (or more) spinach, chopped
1/2 cup organic heavy whipping cream, half and half, milk, almond milk (consistency will change depending on what you use)
1/2 cup cottage cheese
1 cup shredded cheese of choice
1 tsp. GF Worcestershire sauce
1/2 tsp. pepper
1/2 tsp sea salt
Dash of nutmeg
1/2 tsp red pepper flakes (optional)
INSTRUCTIONS:
Preheat oven to 375 degrees.
Fry bacon and crumble.
Sauté onions and peppers in 1 Tbsp avocado oil or remaining bacon grease. You don't want the veggies to get overly oily.
Add chopped spinach at the end to wilt slightly.
Add veggies to a silicone muffin pan and put on top of a cookie sheet for stability.
Evenly add the bacon or sausage to the veggie mixture in the 12 muffin tins (silicon works great with out greasing).
In a blender, crack eggs, cream or milk, Worcestershire sauce, salt, pepper, nutmeg and (optional) red pepper flakes.
Blend well.
Pour egg mixture evenly over the veggies.
Top with cheese and parsley.
BAKE:
375 degrees for 20 - 25 minutes, until they start to brown, firm and a knife comes out mostly clean.
Ovens may vary. They will puff when you take them out and then sink a bit. That is normal.
OTHER OPTIONS TO TRY:
Experiment with different veggies such as: mushrooms or caramelized onions.
Add fresh herbs like chives, thyme, parsley, cayenne pepper, green chili’s or jalapeños for some heat.
STORE:
These keep well in a ziploc bag or glass container AFTER they are fully cooled. They will keep in the fridge for up to 1 week. They also freeze well and will last up to 6 weeks in the freezer. Thaw before reheating.
RE-HEAT:
Warm in a toaster oven on 350 for about 5 mins... and have breakfast on the go!
This is the basic recipe, but you can change it up to your liking or dietary needs… get creative! Whatever veggies you have on hand will work, but if you use broccoli or other hard veggies, you can lightly sauté them in butter, tallow or avocado oil to slightly soften.
INGREDIENTS:
10 eggs (organic pasture-raise if you can)
8 slices of bacon (nitrate, nitrite free) OR sausage
1/2 medium onion, diced
1/2 medium bell pepper, diced
2 oz (or more) spinach, chopped
1/2 cup organic heavy whipping cream, half and half, milk, almond milk (consistency will change depending on what you use)
1/2 cup cottage cheese
1 cup shredded cheese of choice
1 tsp. GF Worcestershire sauce
1/2 tsp. pepper
1/2 tsp sea salt
Dash of nutmeg
1/2 tsp red pepper flakes (optional)
INSTRUCTIONS:
Preheat oven to 375 degrees.
Fry bacon and crumble.
Sauté onions and peppers in 1 Tbsp avocado oil or remaining bacon grease. You don't want the veggies to get overly oily.
Add chopped spinach at the end to wilt slightly.
Add veggies to a silicone muffin pan and put on top of a cookie sheet for stability.
Evenly add the bacon or sausage to the veggie mixture in the 12 muffin tins (silicon works great with out greasing).
In a blender, crack eggs, cream or milk, Worcestershire sauce, salt, pepper, nutmeg and (optional) red pepper flakes.
Blend well.
Pour egg mixture evenly over the veggies.
Top with cheese and parsley.
BAKE:
375 degrees for 20 - 25 minutes, until they start to brown, firm and a knife comes out mostly clean.
Ovens may vary. They will puff when you take them out and then sink a bit. That is normal.
OTHER OPTIONS TO TRY:
Experiment with different veggies such as: mushrooms or caramelized onions.
Add fresh herbs like chives, thyme, parsley, cayenne pepper, green chili’s or jalapeños for some heat.
STORE:
These keep well in a ziploc bag or glass container AFTER they are fully cooled. They will keep in the fridge for up to 1 week. They also freeze well and will last up to 6 weeks in the freezer. Thaw before reheating.
RE-HEAT:
Warm in a toaster oven on 350 for about 5 mins... and have breakfast on the go!
* All recipes are GRAIN FREE
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