No-carb egg bites
Anybody who knows me well knows that I love to start the day with eggs. They’re the perfect thing to eat for breakfast – savory, filling and packed with protein. Normally I just boil or scramble them, but that quickly becomes boring and predictable. Not only that, but having to whip out a pan and stand by the stove every morning can be really burdensome when you’re itching to get other things done.
So I wanted a way to make eggs a little exciting, as well as a recipe that could be prepared in advance and eaten on the go. Cue egg bites! These tasty little morsels are packed with protein and vegetables and contain no flour or other carbs. They also rise nicely on their own without any sort of raising agent.
The good thing about this recipe is that it is really flexible depending on your preferences. If you’re looking for something even lighter in calories, use only egg whites and hold the cheese. For a vegetarian option, just don’t add ham. Mix and match vegetables to your hearts content – just be sure not to use large amounts of veggies like zucchini (courgette) or tomato, as the high water content will stop your bites from setting.
Let me know if you end up trying this out – post a comment or pics below 🙂
15 MINS PREPARATION TIME
25 MINS BAKING TIME
2 tbsp milk
2 tbsp grated cheese
1/2 cup ham cut into small cubes
1/2 cup green capsicum (bell pepper)
1/2 cup red capsicum (bell pepper)
1/2 regular size brown (sweet yellow) onion (or 1/4 jumbo size)
1/2 cup mushrooms
1/2 cup tomatoes
Dash olive oil spray
Salt and pepper
1/4 bunch parsley
- Spray fry pan with olive oil and saute onion, mushroom and ham, until onion is translucent
- In a bowl whisk together eggs, milk and cheese. Add above ingredients as well as capsicum and tomatoes. Add salt and pepper to taste.
- Spray 12 muffin pans with olive oil. Fill each pan evenly. Make sure that each pan is not completely full and close to overflowing. Garnish with parsley.
- Bake at 350°F for 25 minutes or until firm to touch.