Today I share a dairy-free gluten-free recipe for Mediterranean egg bites. Try this as a high protein meal preparation option!
Hey hey! How about this week? I hope you have something great for now! As always, I’m busy, but I look forward to enjoying the weekend with my crew. 🙂
In today’s post, I’m really looking forward to sharing recipes that we all have been enjoying lately: Mediterranean egg bites. I made a batch as part of my meal preparation and they made an amazing quick breakfast and lunchtime staple. (I also love them with sieto almond flour tortillas!) Plus, they freeze beautifully, and the kids love them too.
(I’m glad Maisey said he hadn’t tried any of these, but she may have stole one or four from the counter.)
When I have a breakfast filled with flavorful protein, I feel more satisfied throughout the morning and don’t feel like I’m craving too much sweets or sugar all day long. In fact, this is a great dietary idea for metabolism flexibility. And you can enjoy the egg bite first before heading out to fruit or oatmeal as a full breakfast.
Mediterranean Egg Bites – Gluten-Free and Dairy-Free
material:
– 3 cloves of chopped garlic
– 1/2 sweet onion, chopped
– 2 handfuls of fresh spinach
– 6 eggs
– 1/4 cup almond milk
– 1/4 cup gluten-free all-purpose flour
– 1/2 tsp baking powder
– 1/2 tsp garlic powder
– 1/3 cup of sun dried tomatoes, chopped
– 1/3 cup of kalamata olives
– 1/3 cup grated vegan parmesan (I love Violife)
– Avocado oil for oiling muffin cans
Manual:
Step 1:
Preheat the oven to 350 and then apply avocado oil to a 12 standard muffin can.
Step 2:
In a large bowl, whisk the eggs and then gently stir in the remaining ingredients.
Step 3:
Distribute the mix evenly across 12 muffin spots on the bread. Bake for 20 minutes or until golden brown.
Step 4:
It’ll be completely cool before serving. Otherwise, you’ll be trapped in the tin muffin.
Tips for Freezing Egg Muffins
– Make sure to cool completely before freezing. Once it reaches room temperature, gently remove the muffins from the tin and place them in a reimagined ziplock bag before freezing.
– To reheat, pop onto a glass plate and microwave for about 20 seconds.
How to customize egg bites
-This recipe is very flexible and very easy to customize according to family preferences.
– Then feel free to add basil, mushrooms, broccoli, peppers, or whatever you like! Make sure you have 2/3 cups of add-in ingredients. Otherwise, the egg-to-addin ratio will be turned off.
– If you don’t have Parmesan and want to use another cheese, try adding 1/3 cup feta. In this recipe, I didn’t use Violife Feta in this recipe, which tends to be a little watery when baked.
Another tip:
You can use muffin tin liners, but with egg bites, they tend to be a bit flooded. The best way I have tried is to use a greased muffin can and let it cool before serving.
So, if you want to give them a swirl, here’s the perfect recipe!
printing
Mediterranean egg bites (gluten-free and dairy free)
Share dairy-free gluten-free recipes for Mediterranean egg bites. Try this as a high protein meal preparation option!
– 3 cloves of chopped garlic
– 1/2 sweet onion, chopped
– 2 handfuls of fresh spinach
– 6 eggs
– 1/4 cup almond milk
– 1/4 cup Gluten-free All Purpose Flour Baking Powder
– 1/2 tsp baking powder
– 1/2 tsp garlic powder
– 1/3 cup of sun dried tomatoes, chopped
– 1/3 cup of kalamata olives
– 1/3 cup grated vegan parmesan (I love Violife)
– Avocado oil for oiling muffin cans
Step 1:
Preheat the oven to 350 and apply 12 standard muffin tin with avocado oil.
Step 2:
In a large bowl, whisk the eggs and then gently stir in the remaining ingredients.
Step 3:
Distribute the mix evenly across 12 muffin spots on the bread. Bake for 20 minutes or until golden brown.
Step 4:
It’ll be completely cool before serving. Otherwise, you’ll be trapped in the tin muffin.
xoxo
Gina
Details of my favorite spare breakfast options:
Original breakfast cookies! The girl and I had these for breakfast on weekdays last week and they were a huge hit. (That is, anything will hit if you have a chocolate chip smiley face.)
