Make Ahead Egg Bites

Make egg bites over the weekend to have for breakfast-on-the-go during the week

recipe modified from @glucosegoddess
Glucose Revolution and Glucose Goddess Method books

use any combo of the following veggies- zucchini, red belpepper, baby spinach/kale, red onions, mushrooms
+
chives
shredded cheddar cheese
12 eggs

1. Preheat oven to 400. Spray muffin cup pan with PAM

2. Melt butter or olive oil in pan on medium heat. Add your chopped veggies, if using zucchini, grate it and set it on a paper towel to drain some of the moisture before cooking it with the other veggies, cook veggies for 4–5 minutes, or until softened. Set them aside to cool

3.  In a large bowl, whisk a dozen eggs, add salt and pepper

4. Add the cooled vegetables, shredded cheddar cheese, and chopped chives to the eggs, stir to combine. Spoon the mixture into the muffin cups

5. Bake the muffins in the oven for 15–17 minutes, or until a toothpick comes out clean when inserted into egg muffins

6. Make a bed of baby spinach and baby kale, add cracked black pepper and a little olive oil

7. Place egg bites on bed of salad greens, serve with salsa and avocado

8. Store extra egg bites in the fridge in an air-tight container to have for the rest of the week

9. Zap in microwave or place in oven to reheat, when reheating in oven, I topped mine with shredded cheddar and chives