These Meal Prep Egg Bites are a deliciously healthy way to fuel your mornings or power through a busy day. Packed with protein from eggs and bacon, plus the nutritious boost of spinach and green onions, they’re both satisfying and full of flavor. Quick to whip up and easy to store, they’re ideal for busy individuals who want to stay on track with their health goals. Creamy, cheesy, and perfectly seasoned, these bites prove that healthy eating doesn’t have to be boring.
Ingredients
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped spinach
- 2 tbsp diced cooked bacon
- 1 tbsp chopped green onion
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 6-cup muffin tin or line with silicone muffin liners.
- In a medium bowl, crack the eggs and whisk them until well blended and slightly frothy.
- Add the heavy cream, garlic powder, salt, and pepper to the eggs. Whisk again until combined.
- Stir in the chopped spinach, shredded cheddar cheese, diced cooked bacon, and chopped green onion until evenly distributed.
- Use a ladle or measuring cup to pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Place the muffin tin in the oven and bake for 18–20 minutes, or until the egg bites are set in the center and lightly golden on top.
- Remove from the oven and let them cool in the pan for 5 minutes, then gently run a knife around the edges to release the egg bites if not using liners.
- Serve warm, or allow them to cool completely before storing for meal prep.
Nutritional Information
Calories: 220
Protein (g): 13
Fat (g): 18
Carbohydrates (g): 2
Fiber (g): 0
Sugar (g): 1
Sodium (mg): 370
Storage Instructions
Store any leftover egg bites in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them by placing the cooled egg bites in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag or container. They will keep well in the freezer for up to 2 months.
Reheating Instructions
To reheat refrigerated egg bites, microwave them on a microwave-safe plate for 30–45 seconds, or until warmed through. For reheating from frozen, microwave for 1–2 minutes, or thaw overnight in the fridge before reheating. For best texture, consider reheating in a toaster oven or conventional oven at 350°F (175°C) for 8–10 minutes.
Ingredient Swaps & Enhancements
To boost the nutrition while keeping the recipe paleo-friendly, try swapping the heavy cream with unsweetened almond milk or full-fat coconut milk. For more protein, add diced cooked chicken or chopped turkey sausage. To increase fiber and micronutrient content, incorporate chopped bell peppers, mushrooms, or zucchini. These veggie additions not only boost vitamins like C and potassium but also enhance the flavor and texture of the egg bites without adding non-paleo ingredients.
