These egg bites are so quick and easy to make—perfect for meal prepping, and they’re a fantastic grab-and-go breakfast. Plus, they’re an awesome way to use up any leftover veggies from the fridge!
The recipe:
Preheat the oven to 350°F.
In a frying pan, cook the onion and ground turkey over medium heat until the turkey is browned and cooked through.
Add the tomatoes and mushrooms (or any veggies you like) and cook for an additional 3-4 minutes, until softened.
In a large mixing bowl, crack the eggs and whisk until combined. Season with salt, pepper, and green onions.
Add the cooked turkey and veggie mixture to the eggs and stir to combine.
Spray a muffin tin with nonstick spray and divide the mixture evenly among the cups.
Bake for about 20 minutes, or until the tops are fully set and cooked through.
Protein Packed Egg Bites
Ingredients
- 6 eggs
- 1/2 lb ground turkey
- 1/2 onion chopped
- 1 cup chopped tomatoes
- 1 cup sliced mushrooms
- 1/4 cup chopped green onion
- Salt and pepper to taste
- Optional toppings: sliced avocado and everything but the bagel seasoning
Instructions
- Preheat the oven to 350°F.
- In a frying pan, cook the onion and ground turkey over medium heat until the turkey is browned and cooked through.
- Add the tomatoes and mushrooms (or any veggies you like) and cook for an additional 3-4 minutes, until softened.
- In a large mixing bowl, crack the eggs and whisk until combined. Season with salt, pepper, and green onions.
- Add the cooked turkey and veggie mixture to the eggs and stir to combine.
- Spray a muffin tin with nonstick spray and divide the mixture evenly among the cups.
- Bake for about 20 minutes, or until the tops are fully set and cooked through.
