Mediterranean egg bites (gluten-free and dairy-free)

Sharing a dairy-free and gluten-free recipe for Mediterranean egg bites. Do this as a high-protein meal prep choice!

Hey hey! How’s the week going? I hope you’re having an important one to this point! It’s been busy as ordinary – numerous superb discovery requires our new diet program – however I’m trying ahead to some weekend enjoyable with the crew. 🙂 

For immediately’s submit, I’m excited to share a recipe that we’ve all been having fun with recently: Mediterranean egg bites. I made a batch as a part of meal prep and so they made superb fast breakfast and lunchtime staples. (I really like them in a Siete almond flour tortilla!) They freeze fantastically and the children beloved them, too.

(I might be comfortable to say that Maisey didn’t strive any of those, however she may need stolen one or 4 from the countertop.) 

When I’ve a savory and protein-packed breakfast, I really feel extra glad all through the morning and don’t really feel like I crave sweets or sugar as a lot all through the day. It is a nice meal concept for metabolic flexibility and you would simply benefit from the egg bites first earlier than heading into fruit or oatmeal as a full breakfast. 

 Mediterranean egg bites (gluten-free and dairy-free)

Components:

– 3 cloves of minced garlic

– 1/2 candy onion, chopped

– 2 handfuls of recent spinach

– 6 complete eggs

– 1/4 cup almond milk

– 1/4 cup gluten-free all function baking flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon garlic powder

– 1/3 cup sun-dried tomatoes, chopped

– 1/3 cup kalamata olives

– 1/3 cup grated vegan parmesan (I LOVE Violife) 

– Avocado oil for greasing the muffin tins

Directions:

Step 1:

Preheat the oven to 350 and grease a 12 normal muffin tin with avocado oil. 

Step 2:

In a big bowl, whisk the eggs after which gently stir within the remaining components.

Step 3:

Evenly distribute the combination into the 12 muffin spots within the pan. Bake for 20 minutes or till golden brown and set.

Step 4:

Cool fully earlier than serving, in any other case they get caught within the muffin tin. 

Ideas for freezing egg muffins:

– Ensure to allow them to cool fully earlier than freezing. As soon as they attain room temperature, gently take away from the muffin tin and place right into a resealable Ziploc bag earlier than freezing.

– To reheat, simply pop them onto a glass plate and microwave for about 20 seconds.

The best way to customise egg bites:

– This recipe is tremendous versatile and straightforward to customise relying on your loved ones’s preferences. 

– Be happy so as to add in basil, mushrooms, broccoli, bell peppers, something you want! Simply made certain that you’ve 2/3 cup add-in components – in any other case the egg to add-in ratio can be off. 

– For those who don’t have parmesan and need to use one other cheese, strive including in 1/3 cup feta. I didn’t use the Violife feta to this recipe earlier than it tends to get slightly watery when it bakes.

One other tip:

You CAN use muffin tin liners however I discover that with egg bites, it tends to make them slightly soggy. The perfect technique I’ve tried is to make use of a greased muffin tin and allow them to cool earlier than serving. 

Right here’s the complete recipe when you’d like to provide them a whirl!

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xoxo

Gina

Extra of my favourite prep-ahead breakfast choices:

 The unique breakfast cookie! The ladies and I had these for weekday breakfasts final week and so they had been an enormous hit. (I imply, something is a success when it has a chocolate chip smiley face.)

Make-ahead breakfast burritos

Candy potato, turkey bacon, and goat cheese casserole

Pumpkin oatmeal bake

20 wholesome on-the-go breakfasts