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Are you addicted to the Starbucks egg bites? Then you’ll love this recipe! I added lots of veggies for more flavor and it helps keep you full longer! I don’t know about you, but it’s always a struggle to get a good breakfast in. I am always in a rush! I intermittent fast 5x a week, so these loaded breakfast egg bites are the perfect meal to break my fast!
The chopping of the veggies takes some time but once that is done, these egg bits are easy to make! They freeze really well too so once fully cooled, I wrap two egg bites in foil and throw them in the freezer. This makes it SO convenient to grab from freezer, throw it in the smart oven (or microwave, just take out of foil) and head out the door.
The nice part about these is you can totally customize them to your taste. I added green & purple onion, red pepper and mushrooms. Feel free to switch it up!
1/4 large purple onion
2 green onion
1 small red bell pepper (or whichever color you prefer)
1 cup of shredded cheese
1 tsp TJ 21 seasoning blend
S&P to taste
2 1/2 – 3 cups of egg whites
Preheat oven to 350
Wash & chop all veggies. Pour egg whites in a large bowl then add the chopped veggies, cheese and seasoning. Combine well with whisk.
Spray muffin tin really well (sides too) and use a small ladle to evenly distribute the mixture.
Bake for 20-25 min until egg whites is set. Make sure they are completely cool before freezing.
As I mentioned above, I freeze them in 2’s so that it’s super easy to grab and go in the morning! If you are doing WW, you can input this exact recipe into your app and it’ll give you the points per serving.
omit the cheese if dairy free or sub vegan and/or dairy free cheese
To add protein like bacon or sausage, just use 1/4 less veggies
Drizzle with sriracha right before serving for extra flavor
I always carve out 1-2 hours every Sunday evening for meal prep. It has helped SO much in making less trips to the drive thru window and an instrumental part in my weight loss journey. If you haven’ read my story yet, you can do so here!