IE 11 is not supported. For an optimal experience visit our site on another browser.

Easy Egg Bite Muffins

YIELDS
makes 12 egg cups
RATE THIS RECIPE
(695)
Easy Egg Bites
Instant Loss CookbookGhazalle Badiozamani / Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds--Includes 100+ Recipes
YIELDS
makes 12 egg cups
RATE THIS RECIPE
(695)

Ingredients

  • 1 teaspoon salted butter or ghee, for greasing the pan
  • 9 large eggs
  • 1/2 cup shredded pepper Jack cheese (optional)
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • cups chopped baby spinach
  • 1/2 cup diced seeded red bell pepper

Chef notes

If you have time, making a double batch of these is ideal. Serve some for breakfast and freeze the rest for busy mornings. They're a great way to start the day with a healthy and filling meal, especially if you're always in a hurry.

Technique tip: Store the bites in the freezer in an airtight container or freezer zip-top plastic bag for up to 2 months. Reheat in the microwave for 30-60 seconds. 

Swap option: Leave out the cheese if you're ditching dairy. Try adding broccoli and ham or bacon. This is a great base recipe, so don't be afraid to change it up and get creative.

Preparation

1.

Preheat the oven to 400°F. Grease a 12-cup muffin pan.

2.

Combine the eggs, cheese, garlic powder, sea salt and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also thoroughly whisk the mixture in a large bowl if you do not have a blender.

3.

Evenly distribute the spinach and bell pepper bits among the muffin cups. Pour the egg mixture over the veggies, filling each cup about three-fourths full. The egg will rise so you don't want to fill them all the way. 

4.

Bake for 16-18 minutes, until the eggs set up and are cooked through. Transfer to a wire rack and cool for about 5 minutes. Run a butter knife around the edge of each cup and pop out the egg bites. Serve warm.

Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.