Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
power greens egg bites

Power Greens Breakfast Egg Bites


  • Author: Camille Styles

Ingredients

Units Scale
  • 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

Instructions

  1. Preheat oven to 400 degrees. Generously grease a muffin tin or place silicone muffin liners in tin.
  2. Warm olive oil in a skillet over medium heat, then sauté onions and mushrooms until translucent, about 10 minutes.
  3. Add the minced garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  4. In a medium bowl, whisk together eggs, milk, remaining salt and pepper, and power greens. Whisk in onion mixture.
  5. Divide evenly among muffin tin, filling each cup about 3/4 of the way.
  6. 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.
  7. Bake for 10-15 minutes or until fully cooked and golden on the edges.

Notes

*Egg bites keep up to 5 days in the fridge – just rewarm gently in the oven or at half power in the microwave.