Easy breakfast eggbites recipe

Looking for a nutritious and delicious breakfast option that's both gluten-free and vegetarian? These flavorful egg bites are the answer! Packed with veggies, protein-rich goat cheese, and filled with flavor, they're perfect for a satisfying morning meal or a quick snack on the go. Plus, with just 35 minutes of prep and cook time, they're a breeze to whip up. 

Add some healthy carbs or a serving of fresh fruit to make it a more satisfying breakfast.  

Bon appetit! 

• Glutenfree
• Vegetarian 
• Servings: 8
• Time: 35 minutes 

Ingredients: 

• Nonstick cooking spray 
• 6 eggs, beaten 
• 1/4 cup unsweetened plain almond milk 
• 1 red bell pepper, diced 
• 1 cup chopped spinach 
• 1/4 cup crumbled goat cheese 
• 1/2 cup sliced sun-dried tomatoes 
• Salt 
• Freshly ground pepper 

Preparation: 

1. Preheat the oven to 350°F. Spray eight muffin cups of a 12-cup muffin tin with nonstick cooking spray. Set aside. 
2. In a large mixing bowl, combine the eggs, aloud milk, bell pepper, spinach, goat cheese, mushrooms, and tomatoes. Season with salt and pepper. 
3. Fill the prepared muffin cups three-fourths full with the egg mixture. Bake for 20 to 25 minutes until the eggs are set. Let it cool slightly and remove the egg bites from the muffin tin. 
4. Serve warm, or store in an airtight container for up to 5 days or in the freezer for up to one month. 

Nutrition facts per serving: 

• Calories: 67
• Total fat: 4g
• Protein: 6g
• Carbs: 3g
• Sugars: 2g
• Fiber: 1g 
• Sodium: 127 mg

Looking for additional breakfast choices? Learn more here.