Vegetable Egg Bites

Vegetable Egg Bites

There were two good things that came out of a tiring 46 hour travel “day” from Australia:  I adjusted very quickly to the Eastern time zone, and I got inspiration for these egg bites.  After three flights and 36 hours of being in planes and airports, I was craving a shower like never before, running on two hours of sleep, deliriously tired, and just so ready to be home. 

However, my last flight, from Miami to Detroit, got delayed… and it kept getting delayed.  I just wanted to break down and cry, and eventually, I did let some tears out.  Once it got pushed back to a 3:30am arrival, I decided I had had enough.

So, the gate agent kindly rescheduled my ticket to a morning flight, booked a hotel room, and as an extra bonus (perhaps my extremely distressed and emotional facial expression helped), gave me a meal voucher.  Thankfully, I was able to clean up and get a few much-needed hours of shut eye before flying home in the morning.  Plus, I got a free and deliciously satisfying breakfast from Starbucks.

 

Yay for a good breakfast on the plane – thanks to Starbucks and the airline meal voucher

 

Of course, I ordered my usual breakfast of oatmeal with raisins, but I also decided to try the sous vide egg white bites – and wow, what a pleasant surprise!  The warm combination of sharp cheese with red peppers, spinach, and egg whites was much better than I even expected, and I felt good choosing a protein packed, healthy option.

After enjoying my oats and egg bites on the plane, I felt like I should recreate some egg bite goodness in my own kitchen.  I just love the idea of a veggie filled omelet that you don’t have to flip!  This is by no means a copycat recipe, but it does include most of the simple ingredients found in the Starbucks snack with a personal twist. 

They are super easy to make and can easily be altered to fit your dietary and taste preferences.  Feel free to play with the spices (I love adding a bit of oregano and chili powder) or switch up the type of cheese.  You can also adjust the eggs to all whole eggs, all egg whites, or a mixture of each – you just want about 1 1/2 cups total.  

Starring spinach, red pepper, and carrots, these little egg cups taste just like a satisfying omelet, and they are great for making in large batches.  Store extras in the fridge or freezer and reheat for a quick and healthy breakfast.  Enjoy!

 

Yields12 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 large eggs
 1 cup egg whites
 salt and pepper to taste
 1 bell pepper
 2 large handfuls spinach
 large handful baby carrots
 ½ cup shredded pepper jack cheese

1

Preheat oven to 350 degrees Fahrenheit and grease a muffin tin with cooking oil.

2

Combine eggs and egg whites in a bowl and sprinkle in salt and pepper. Beat with a fork.

3

Grate red peppers, spinach, and carrots in a chopper or food processor.

4

Stir vegetables and cheese into the egg mixture.

5

Divide between baking cups, filling each about halfway full. Using a 1/4 cup for scooping works well.

6

Bake for about 20 minutes, until set.

7

Remove from oven, transfer to a plate or wire rack, and let cool. Enjoy!

Ingredients

 2 large eggs
 1 cup egg whites
 salt and pepper to taste
 1 bell pepper
 2 large handfuls spinach
 large handful baby carrots
 ½ cup shredded pepper jack cheese

Directions

1

Preheat oven to 350 degrees Fahrenheit and grease a muffin tin with cooking oil.

2

Combine eggs and egg whites in a bowl and sprinkle in salt and pepper. Beat with a fork.

3

Grate red peppers, spinach, and carrots in a chopper or food processor.

4

Stir vegetables and cheese into the egg mixture.

5

Divide between baking cups, filling each about halfway full. Using a 1/4 cup for scooping works well.

6

Bake for about 20 minutes, until set.

7

Remove from oven, transfer to a plate or wire rack, and let cool. Enjoy!

Vegetable Egg Bites



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