Easy Egg Bites

These easy egg bites are not only gluten-free, but they are also super tasty! These are great fresh out of the oven but also work great as meal prep for busy grab-n-go mornings! This recipe is more of a guideline, get creative with your add-ins! Leave a comment below and let me know what other variations you come up with 🙂

Preheat oven to 300*

Ingredients:

• 9 eggs ~ lightly beaten
• 1/2 cup cottage cheese
• 1/4 tsp salt

• spinach, small handful ~ chopped
• bacon, 4 slices ~ lightly cooked and chopped
• 1/4 bell pepper ~ chopped
• cheddar cheese, roughly 1/4 cup ~ shredded

Directions:

1. In a medium bowl lightly beat the eggs the mix in the cottage cheese and salt.
2. Place a 12 cup silicone muffin pan on a cookie sheet (if needed for stability) or use a metal muffin pan and lightly grease the cups.
3. Sprinkle about a teaspoon of chopped spinach, a few bits of bell, bacon and cheddar over the spinach. Then scoop the egg mixture evenly into each of the cups.
4. Bake at 300* for 30 minutes and take out immediately to cool. Store leftovers covered in the fridge for up to 5 days.

Quick Tip: Don’t have time to chop those veggies? Often I’m in a hurry and trying to get these ready before the kids head off to school if I haven’t prepared them ahead of time. I simply mix in 1/4 cup of Pico de Gallo salsa (Reser’s is our favorite!) with the egg mixture before spooning into the muffin cups.

Other mix in ideas we’ve tried: diced garlic, cilantro (3 leaves per muffin cup – DELICIOUS!!), Canadian bacon, chopped onion (not too much)… the options are endless! Comment below with other mix-in ideas 🙂

Try some of our other favorite gluten-free breakfasts: