Egg bites are easy and protein packed.
The key to keeping them light and fluffly is adding water to your egg base and not over baking (they will continue to cook when you pull them out of oven). I added about a half cup of water but you can decide if you need to add more or less.
You can add whatever ingredients you have on hand to your egg bites. I just happened to have breakfast turkey sausage and spinach. I also added just one serving of sharp cheddar shredded for all 12 bites. Sharp cheese has a strong flavor, so a little goes a long way. I made twelve egg bites so we could have left overs – great for a couple days of meal prepping for the week!
Turkey Sausage & Spinach Baked Egg Bites
- 9 eggs
- 1/2 cup water (more or less)
- 8 breakfast turkey sausages cut into small pieces.
- 1 cup raw spinach – roughly chopped
- 1 ounce sharp cheese (size of your finger or 3 stacked dice) shredded
- Salt and pepper to taste
- Optional Toppings: salsa or sour cream
- Heat oven to 350 degrees.
- Spray muffin tin with olive oil spray.
- In a bowl, crack all eggs and beat egg beater for about 1 minute. Slowly incorporate the water while beating eggs.
- Add in the remainder of ingredients and mix.
- Use a measuring cup (1/2 cup) to place mixture into muffin tin. It’ll fill each cup about 3/4 of the way full.
- Place in oven for about 20 minutes on center rack. Pull out when mostly set.
- Let cool 5-10 minutes.
- Optional: top with salsa (my personal preference) or sour cream
*Based on individual egg bites.
- Servings: 12
- Calories: 89
- Fat: 5.8 g
- Carbs: 1 g
- Protein: 8 g
- Calcium: 4%
- Iron: 4.9%
- Vitamin A: 9.2%
*I ate 3 egg bites with an apple on the side for breakfast. So I would multiply each by 3 to get correct values.