As someone who thrives on being a busy body, I often forget to eat or worse, go after items high in carbs and sugar as a way to sustain my energy and curb my cravings. Knowing this, I decided to make some delicious, healthy, grab and go egg bites that I can batch make and store in the fridge for easy access throughout the week. This has totally helped me choose better snacking foods and its super easy to just warm up quickly in the microwave before I head out the door. I love them in the morning or after a workout and they are packed full of protein and veggies so you can have two or three completely guilt free!
Hope you like them!
INGREDIENTS:
- Makes 12 Servings -
Butter to Greece Baking Sheet
!2 Large Eggs
1 Small Sweet Onion - chopped roughly
Salt and Pepper To Taste
- For 6 Muffins Italian Style -
1/4 Cup of Freshly Grated Mozerella
5-6 Cherry Tomatoes, Sliced
3-4 Strips of Prosciutto
- For 6 Muffins Greek Vegetarian Style -
1/4 Cup of Grated Halloumi
1/4 Cup of Crumbled Feta Cheese
A handful of Freshly Washed Spinach
DIRECTIONS:
Preheat oven to 350.
Greece baking tray wel.
Mix eggs, onion, salt and pepper in a large bowl and whip together.
Pour mixture into baking tray till each muffin cup is 1/2 way full.
Add in ingredients for both the Italian and Greek style.
Bake for 25-30 minutes until the tops brown slightly.
Remove and let sit for 10 minutes before trying to remove them from the tray.
Enjoy!
P.s You can store these eggs muffins in the fridge for 3-4 days in a ziplock bag or sealed container and warm up in the microwave for an easy grab and go snack!!
If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!
