It’s a new year and I don’t know about you, but I’m ready to hit the ground running with some exciting things planned both personally and professionally. I know the month is going to be jammed packed so having quick meals and snacks on hand is a huge help when I need to grab something that fuels my body for long workdays. These egg bites are super simple and versatile—toss in whatever combo of veggies or cheese you have in the fridge. A certain major coffee shop chain makes theirs with kale and portabella mushrooms and another one with roasted red peppers, but you do you—the options are literally endless. I used Gruyère cheese leftover from the holidays and figured a combo of spinach and turkey bacon would go well together and they turned out great if I do say so myself!
One big tip here is to create a steam bath while you’re baking the eggs in the oven by setting a casserole dish of boiling water on the rack below the egg bites. It’s what gives these bites their soft, airy, fluffy texture. Another great idea is to make them in mini muffin tins so you can easily wrap and toss them in the freezer. Being bite-sized means they take no time to defrost and heat up. Have a couple in the morning with some fruit, a little green tea matcha and you’re off and running.
Other ingredient combos to try: