Make Ahead Egg Bites
An incredibly easy make ahead breakfast that works for both babies, kids and adults. You'll add this to your Sunday agenda for the rest of time so you have easy breakfasts ready to go during the week.
Servings: 12 Bites
Ingredients
- 1 zucchini cut into a small dice
- ½ onion cut into a small dice
- 1 cup feta cheese
- 8 eggs beaten together
- 2 tablespoons chives
- salt and pepper to taste
- olive oil for drizzling
Instructions
- Preheat oven to 350° F. In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini and onion and saute for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sautéed vegetables to the bottom of a sprayed regular sized muffin pan.
- In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and feta. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.
Notes
These store in the fridge for a few days. Enjoy cold or quickly reheat in the microwave.
Nutrition
Calories: 80kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 189mg | Potassium: 99mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg