Quick and Easy, Autoimmune Friendly Breakfast Idea
Egg Bites are one of my favorite breakfast go-tos.
They are quick and easy to throw together. You can add just about whatever you want to switch up the flavor. Plus you can make them ahead of time and have plenty of leftovers for several days of already made meals.
Egg bites are truly a recipe you can get great at making and not get bored of!
I’m not a big fan of a long drawn out blog post going on and on about a lot of other stuff before you even hit the heart of the recipe, but if you have autoimmune you may have heard eggs aren’t good for you. If you want to explore eggs and autoimmune or have questions about which type of eggs are best to eat, pop over to this post for full blah-blah.
Back to Why You’re Here
Egg Bites
Ingredients
- 12 eggs
- 2 chicken sausages, diced (Al Fresco, Aidell’s and Applegate are good brands to try)
- 2 1/2 cups of chopped veggies of your choice (try one or a few- spinach, chopped broccoli, scallions, tomatoes, chopped sun-dried tomatoes, mushrooms, kale, zucchini)
- Salt and Pepper to taste (you can also add seasonings like paprika, garlic powder, onion powder, Italian seasoning or cayenne pepper to switch up the flavor in different batches. Add 1 teaspoon of any additional seasoning except in the case of spicy/hot spices like cayenne- use 1/4 teaspoon).
- Olive Oil or Avocado Oil (to grease the muffin tin)
- Optional- 1/2 cup shredded, dairy free cheese.
Directions
- Preheat your oven to 350 degrees.
- Lightly grease your muffin tins with oil so the eggs don’t stick.
- Cook veggies over medium heat for 5-8 minutes, or until they start to soften. Drain any extra liquid and set aside.
- Whisk together the eggs, salt and pepper and another seasonings in a mixing bowl.
- Place diced sausage, and veggies (and dairy free cheese if using) in the bottom of the muffin tin.
- Pour the egg mixture into each muffin cup, evenly and about 2/3 full.
- Bake at 350 for 20-25 minutes. Egg muffins will begin to puff and tops should slightly brown. You can check to see if centers are set with a toothpick.
- Allow to cool and enjoy!
And that’s it!
More Tips
Double Up- Double the recipe for extra leftovers and more easy mornings. Store in leftovers in an airtight container for 2-3 days, or freeze remaining egg bites for up to 3 months.
Mix It UP- These little egg muffins are super versatile. Swap the chicken sausage for turkey sausage, ground turkey or beef, use kale instead of spinach, or go for an egg bite “theme.” Try an “Egg McMuffin” with dairy free cheese and ham, make it Italian with some kale, sun dried tomatoes, Italian seasoning, Mediterranean with salmon, chives, and mushrooms, or a Mexican spin with bell peppers, onions and paprika. Whatever strikes your fancy, try it!
Enjoy With- Eat your egg bites with some fresh fruit, roasted potatoes or a cup of dairy free greek yogurt.
I hope you enjoy your egg bites as much as we do! Have fun with this recipe and make them your own. I’d love to hear what you put in your egg bites and what your favorite combination is! If you make them, leave a comment and share.
