Egg Bites with Tomato and Spinach
Breakfast - it's the most important meal of the day, right? I firmly believe this to be true. If I do not eat enough protein in the morning, I tend to get hungry and never feel fully satisfied for the rest of the day. These egg bites were my solution to a problem of needing protein that was fast to reheat since I work from 8 - 5 and do not always have time to make myself a fancy breakfast in the morning. Since I started researching about paleo and Whole 30, I found a recipe for egg bites and made them my own. You'll see other versions of this down the road on Meg's Paleo Living, but this version with spinach and chopped fresh tomatoes is my favorite, plus I start my day by sneaking some veggies into my breakfast.
Makes 12 egg bites
7 - 9 medium eggs, scrambled (this can change depending on the size of the eggs)
3 -4 cups of fresh spinach, coarsely chopped
3 fresh Roma tomatoes, diced
salt and pepper to taste
Muffin pan, well sprayed with cooking spray*
Preheat the oven to 375 degrees. While it's heating up, crack and scramble your eggs, adding salt and pepper to your desired taste. Set aside and have them ready to go. If you wanted to add some garlic salt instead of regular salt, please do so at this point.
*MEG'S TIP: For these egg bites, you need to spray the muffin pan/ muffin cups VERY well so they do not stick. Meg learned a hard lesson that day, not spraying enough cooking spray enough means your breakfast is smaller than anticipated and you have a lot more muffin pan cleaning to do. I put my muffin cups into the pan, open the dishwasher, spray them in there and then close the dishwasher. That way I do not have to clean rogue cooking spray off my counter, and they next time you run your dishwasher it get cleaned.
Chop up your spinach and tomatoes. While the oven is preheating, I add the spinach first to all of my cups in the pan to make sure they are all equal. It is going to cook down, so it may look like a lot in the cup at first.
Repeat with the tomatoes as you divide them up. If you feel like you want more or less tomatoes or spinach, feel free to add or remove them from the muffin pan. I like the visual of a layered egg bite, but if you wanted to mix them together you're more than welcome to do that. I tend to add more veggies than egg, but if you have a personal preference, please feel free to change the amount of veggies.
Next, scoop your scrambled egg mixture into the pan and divide equally. Fill them up to about 3/4 of the way full. They will bake like a souffle and puff up in the over, then deflate when you take them out to cool.
Once the oven is at temperature, place the muffin pan into the oven. Bake for 15 minutes; pull out, turn the pan around and bake for another 7-10 minutes. Take the pan out of the oven and let cool before eating.
Meg's Afterthoughts: I often make my egg bites on Sunday and eat two a day for the rest of the week. The refrigerate well, travel well, and are tasty either warm or cold. I reheat them for about 35 seconds in the microwave, then top them off with a dash of hot sauce. I make everyone at work jealous early in the morning with my egg bites.