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My biggest challenge when attempting to eat healthier is breakfast. I don’t have time to make anything, and I don’t really get hungry until about 9 or 10.

One eggy dish that has saved me are these Breakfast Egg Bites. You can basically pick any combination of add-ins, such as toppings you like in omelets or quiches, add eggs and bake.

I tried a couple variations this time:

  • Ham, Caramelized Onions and Cheddar
  • Broccoli, Caramelized Onions and Cheddar
  • Spinach, Bacon, Caramelized Onions and Feta


I used a non-stick muffin pan, and used a generous amount of cooking spray to make sure they didn’t stick.

For the ham ones, I put the ham in first to make a “cup.” For the rest I just filled the tins about halfway with toppings. (I steamed the broccoli first, but the spinach can be added raw.)

In a large bowl I whisked 7 eggs (with 2-3 tablespoons of water, you can use milk if you want) for 12 muffins, but the egg amount depends on your preferred ratio of eggs to add-ins. Remember to add salt and pepper to the egg mixture.

You can substitute egg whites for some of the whole eggs or use egg beaters, if you want to cut some calories. You can also omit the cheese if desired.

Pour in the egg to about 3/4 fullness in each cup and use a utensil (I use chopsticks for pretty much everything, very useful here) to move the ingredients around a bit and make sure the egg gets in everywhere. Do not fill to the top or they will overflow. Bake at 350 for 20 minutes. (I let them cool some after baking, then used a knife to run around the edge and loosen them before taking them out.)

img_7535I keep these in the fridge and grab a couple each morning. I’ve eaten them hot or cold, you could also put them in an English Muffin if carbs aren’t a consideration.

I have to say the spinach ones were my new favorite, but all of these were good.

Here are some recipes around the web if you want to get more ideas: