Savory Microgreen Egg Bites

Microgreen Egg Bites

If you are looking for a yummy, portable and nutrient packed breakfast, look no further! These cheesy egg bites are a great make ahead breakfast option that reheats well and can be eaten on the go. Add your favorite diced veggies, cheese and microgreens for a satisfying start to your day.

What you will need

• Microgreens

  I used a mix of radish, mizuna and kale, but broccoli microgreens would be great in this recipes as well.

• Eggs

• Veggies

  Mushrooms, green onion, chopped zucchini, peppers, or any extra veggies you need to use up would work in these egg bites. This is a great opportunity to use up the odds and ends in your fridge.

• Cheese

  Feta, cheddar, gouda, monterey jack, or any other cheese. Pick your favorite!

• Salt and Pepper

Ingredients

• 3-4 eggs

• 1/2 cup chopped mushrooms, or other veggies

• 2 tblsp sliced green onion

• 1/4 cup cheese (shredded or crumbled depending on variety)

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/2 cup Broccoli, or other microgreens

Directions

1. Preheat oven to 350 degrees. Saute mushrooms, or other veggies in 1 tsp butter or oil until tender.

2. Grease muffin cups or use muffin liners. Fill each muffin cup 1/2 - 2/3rds full of veggies, cheese, and microgreens. I usually cut the microgreens into smaller sections to make it easier to fit them into the muffin cups.

3. Whisk egg, salt and pepper together with 1 tsp water. Spoon egg mixture into muffin cups until they are no more than 3/4 full.

4. Bake in oven for 15-18 minutes, or until the egg is set and no longer wet. Remove from muffins cups and devour!

To make your mornings easier, make these ahead of time and place in the fridge in a sealed container. When you are ready to eat them, reheat and enjoy! The recipe can easily be doubled or tripled depending on how many egg bites you want to make.

Makes 4 large egg bites or 8 mini egg bites.