Breakfast Egg Bites: These little guys are packed full of veggies and are the perfect way to fuel you to start your day. I am not a big egg person at all but these have been my go to breakfast before both of my half Ironman triathlons. They are a great way to fill you up in the morning and keep well in the fridge for several days. Plus they are so packed full of other yummy things that I can actually eat eggs for breakfast several days in a row and like it.
Breakfast Egg Bites
Ingredients
- 1/3 package chorizo
- 2 cups spinach
- 18 sweet potato tots
- 1/2 red bell pepper
- 4 eggs
- 2 Tbsp milk
- 1/2 cup shredded cheese
- sprinkle salt, pepper, and smoked paprika
Instructions
- Preheat oven to 350. Spray a muffin pan with nonstick spray. Put 2-3 sweet potato tots in 6 of the muffin cups. Bake tots for 15 minutes.
- Meanwhile heat a small skillet over medium heat. Cook the chorizo sausage. Add in spinach and cook until wilted.
- Add the chorizo, spinach, and diced red peppers evenly into the 6 muffin cups. You want to have enough room to still pour in the egg so don’t over fill.
- Crack 4 eggs and beat with the milk. Season with salt and pepper to your liking. Add the shredded cheese to your egg mixture.
- Pour egg mixture into each muffin cup so that the muffin cup is not entirely full. You need to leave a little space for the egg to expand.
- Bake the muffins for 25 minutes, making sure the egg is cooked all the way through.
- Allow to cool for a few minutes. Run a knife around the rim and then use either a small spatula or spoon to get the egg bites out. Getting them out is honestly the hardest part.
Tips:
-Makes 6 egg bites, I typically eat 2 at a time.
– Reheat in the microwave for 55 seconds
– You can freeze these but I’d recommend defrosting before reheating.
– You can mix up what you put in these egg bites. I’d suggest always cooking your protein first and then any vegetables that take longer to cook pre-cook before adding the egg mixture.
