Perfect for weekly meal-prep, these egg bites deliver additional protein thanks to the addition of Ellenos Plain Unsweetened yogurt. Customizable to suit individual flavor preferences and perfect for breakfast on the go, these egg bites are your perfect solution for a busy week ahead.
Ingredients:
- 10 large eggs (at room temperature)
- ½ cup Ellenos Plain Unsweetened yogurt (at room temperature)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sun-dried Tomato & Spinach:
- ½ cup crumbled feta cheese
- 2 cups spinach, chopped
- ½ cup sun-dried tomatoes, drained and chopped
Bacon & Gruyere:
- ¾ cup Gruyere cheese, shredded (or Swiss/White Cheddar)
- ½ cup crumbled bacon (approx. 6 slices, cooked & crumbled)
Equipment:
- 12-cup muffin pan
- Large mixing bowl
- Blender / Immersion Blender (or a whisk will do!)
| YIELD | PREP TIME | COOK TIME | TOTAL TIME |
| 6 servings (12 egg bites) |
10 minutes | 15 minutes | 25 minutes |
Instructions
- Preheat the oven to 325°F and spray a non-stick muffin pan with cooking spray.
- Prepare a water bath. Fill a baking dish halfway with water and place it on the bottom rack of the oven.
- Blend your base together. Using either a regular blender or a bowl with an immersion blender, blend the eggs, Ellenos yogurt, salt, and pepper together. (A whisk can also be used, but will take more muscle power. Whisk vigorously to help whip air into the mixture.)
- Pour egg mixture into the muffin pan. Fill each muffin well about ¾ of the way full.
- Add the desired mix-ins. To each muffin well, add desired vegetables, meats, and cheeses.
- Bake for 20-25 minutes, or until the egg is set. If a knife inserted comes out clean, the bites are fully cooked. Let cool slightly before running a knife around the edge of each muffin to carefully remove.
- Serve immediately or let cool and store in airtight containers. The egg bites can be kept in the refrigerator for up to 5 days and in the freezer for up to 2 months.
