Tomato Basil Egg Bites

We all want the same thing, don’t we? We want to lose weight, banish our sugar addiction, be healthy and strong, and able to accomplish anything we set our minds to without physical limitations.

But oh my goodness, how?

That’s what it comes down to, doesn’t it? How in the world do you do all these things when ice cream and donuts are delicious and stress eating is very, very real?

The answer? One bite at a time.

Get it? Bite? On a post about egg bites?

Ok, bad joke, I know. You don’t want to read pages of dialogue anyway, you just want the recipe, so I’ll keep this brief. The best way to curb sugar cravings is by balancing your blood sugar first thing in the morning, by eating a protein-rich breakfast. When you balance your blood sugar first thing in the morning, you will have an easier time keeping it balanced throughout the rest of the day. (Ever skipped lunch and then ate everything in sight for lunch with at least one dessert? That’s what I’m talking about.)

But mornings are so crazy and busy that taking the time to make a real breakfast seems impossible, right? That’s exactly why I’m handing you this recipe!

Make a batch on the weekend when you’re already in the kitchen making something else, then store the extras for a quick, yummy breakfast through the week. So easy!

These guys store for about 4 days in the fridge, and for 2-3 months in the freezer. If you do freeze them, throw them in the fridge the night before to thaw. Pop them in the microwave for 15-30 seconds right before you eat them and you’re good to go!

Tomato Basil Egg Bites
  • 12 large eggs
  • 2 tbsp onion, finely minced
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 2 tbsp heavy cream (optional, see notes)
  • ½ cup diced tomato
  • ½ cup chopped spinach
  • ¼ cup chopped basil
  • Freshly grated parmesan (optional, see notes)
  1. Preheat oven to 300 degrees
  2. Brush muffin tin cups with butter, or line with silicone baking cups
  3. Evenly distribute diced tomato, chopped spinach, and chopped basil between the baking cups
  4. In a large bowl, whisk together eggs, onion, salt, pepper, and cream (if using).
  5. Pour egg mixture evenly over vegetables in the baking cups
  6. Sprinkle tops with freshly grated parmesan cheese (if using).
  7. Bake for 25-30 minutes, until eggs are cooked through.
  8. Allow to cool completely before storing in fridge or freezer.
You can leave out the cream and cheese if you would like to be dairy-free, but make sure not to overcook the eggs. This will make the egg bites more likely to turn out rubbery. If you are storing them in the freezer, allow them to thaw before reheating in the microwave, also to avoid a rubbery texture.


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