Easy Egg Bites

Chef notes

It’s not always easy to fit a nutrient-dense breakfast into your day, especially when you’re on the go. Granola bars are great, but have you ever tried easy egg bites? These cupcake-shaped breakfast eats are packed with protein and can be loaded with even more nutritious mix-ins.

Chop up veggies like peppers or spinach, fold in feta or ricotta cheeses, or crumble fully-cooked bacon and sausage (whether you opt for hot or sweet is up to you). This is a great base recipe, so feel free to treat it like a blank canvas and get creative! The more color you add by way of veggies, the more enticing these become for kids.

Egg bites are the perfect make-ahead food. Whip up an entire batch or two on meal prep day and keep them stored in your freezer for those mornings when you don’t have the time or energy to cook eggs to order. It’s easy to reheat these hand-held treats, too: just pop them in the microwave (more on that below).

While this recipe makes 12 full-sized egg bites, you can also use a mini-muffin tin for twice the amount in smaller sizes — reduce the cook time by about half to prevent a dry and rubbery texture.

Technique Tip: Store the egg bites in the refrigerator for three to five days, or in an airtight container or zip-top bag in the freezer for up to two months. Reheat from frozen in the microwave for 30 to 60 seconds.

Swap Option: You can leave out the cheese altogether to make these dairy-free.

Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.