Recipe: Easy Egg Brekkie Bites

These eggy delights are a super simple way to make breakfast for a group or all for yourself to last several days! My friend Bridget and I made them recently for a camping trip and they were a big hit!

Ingredients:

6-8 Eggs

A Couple Handfuls of Spinach

A Couple Handfuls of Mushrooms

1 Bell Pepper

1/4 of an Onion

3 cloves of Garlic

Directions:

Preheat oven to 350 degrees.

For this one, chop everything up into small pieces. Add onion and garlic and sauté with a little bit of butter or avocado oil. When the onions get a little translucent, add the mushrooms. Sautés for a couple minutes then add the bell pepper. When everything else looks close to done, add the spinach (it doesn’t need very long).

Break 6-8 eggs into a bowl and mix with a whisk.

Spoon a little bit of the veggie mixture into each cup in a muffin tin* and then pour some eggs on top. Only fill about 2/3 of the way as they will expand as they cook.

** we tried both putting them directly in a greased muffin tin and putting them into cupcake paper cup thingamajigs. Both worked pretty well, mostly depends on how “non-stick” your muffin tin is.

Bake for about 10 minutes. You can poke the top to make sure they’re cooked. They look shiny on top even when they are all the way cooked, so don’t let them go too long!

They pair great with a good piece of toast and are quite enjoyable both hot and cold!

Buon apetito.

Originally posted March 8, 2022.