Breakfast Prep: Omelet Bites
Hiii friends! I know it’s unusual for me to post a recipe as a blog but many of you requested this from my Instagram story, so here we are! For more meal ideas, click here!
Ingredients: the only exact measurement I have are the eggs, everything else is to your liking!
8 eggs
Cucumbers (diced)
Spinach (chopped)
Red onions (diced)
Bell peppers (sliced)
Seasonings: salt, pepper, onion & garlic (to taste)
Be mindful of the ingredients you use & how much they retain water. For example, zucchini contains 90% of water, so you may want to saute those a bit first!
Instructions:
Preheat oven to 350°F (175°C).
In a large bowl, whisk the eggs, then choose one of the following:
Option 1: Add all of your raw ingredients to the eggs
Option 2: Lightly sauté all veggies for 2-3 minutes to reduce water content. Set aside to cool slightly then add all ingredients to the eggs.
Pour the mixture evenly into a greased muffin tin or a silicone cupcake pan (my preference).
Bake for 18-20 minutes, or until the Omelet Bites are fully set.
Let them cool completely.
Store in an airtight container/bag then place them in the freezer!
To Serve:
From frozen: Reheat in the oven at 350°F for 15 minutes or microwave for about 2 minutes.
For an egg sandwich, throw that thang on top of a toasted bagel or English muffin!
Pat eggs with a napkin to remove any water.
That’s aaalll!
Enjoy your quick, protein-packed breakfast & send me pics!!!
xoJR
