This recipe is from the #CSCleanse. Click here for the entire week’s menu!
Breakfast can be tough. I often end up skipping it altogether, hoping my coffee tides me over until lunch, or I’ll demolish breakfast tacos then feel weighed down most of the day.
My newest solution to the breakfast conundrum? These healthy, satisfying, totally make-ahead breakfast egg bites.
These egg bites are packed with the powerful nutrients of super greens (kale, chard, and spinach). And the egg and goat cheese bring the protein and healthy fat to make mid-morning hunger pangs a thing of the past. On top of all that, they’re incredibly simple to make. Prep them before the week starts, then pop in the fridge and you’re armed with the perfect grab-and-go breakfast for the week.
- 3/4 cup onion, chopped
- 1 cup mushrooms, chopped
- 1 1/2 tablespoon olive oil
- 1 garlic clove, minced
- 1 1/2 cups dark leafy greens (kale, chard, spinach), chopped
- 8 eggs
- 1/2 cup milk (or nut milk or oat milk)
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup goat cheese, crumbled
- Preheat oven to 400 degrees. Generously grease a muffin tin or place silicone muffin liners in tin.
- Warm olive oil in a skillet over medium heat, then sauté onions and mushrooms until translucent, about 10 minutes.
- Add the minced garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- In a medium bowl, whisk together eggs, milk, remaining salt and pepper, and power greens. Whisk in onion mixture.
- Divide evenly among muffin tin, filling each cup about 3/4 of the way.
- Add goat cheese to the top of each egg muffin, pressing down a bit, so that the cheese sits in the egg instead of on top.
- Bake for 10-15 minutes or until fully cooked and golden on the edges.
*Egg bites keep up to 5 days in the fridge - just rewarm gently in the oven or at half power in the microwave.
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