Low-Carb Egg Bites
I'm a big fan of make-ahead breakfasts! Having breakfasts prepared can make all the difference when it comes to staying on-plan.
Some would argue that it's most important to make meals ahead in the busy fall and winter seasons when there are more activities – but I really believe that spring and summer are where we tend to get distracted with life and not follow through!
Imagine having a filling, delicious breakfast ready to grab and go – you could get your day off to a great THM start!
**SPECIAL NOTE** THM recommends 25 grams of protein with each meal or snack. As-written, two of these egg cups contains about 10 grams of protein. I would add a THM protein shake, some high-protein breakfast sausage (on-plan, of course) or another protein source to get to 25 grams.
If you aren't a fan of the texture of cottage cheese, just blend it up before you mix it in!
This recipe is so simple – just a little chopping, then add the ingredients to a muffin tin.
After the ingredients are in the pan, you add eggs and put the muffin tin in the oven – it's pretty easy!
Ingredients
Method
- Pre-heat oven to 375.
- Add eggs, nut milk, and salt and pepper to a mixing bowl and whisk well.
- Evenly distribute spinach and bell pepper into the twelve muffin cups.
- Pour egg mixture into each muffin tin until it is 1/2 full.
- Add a pinch of feta to each muffin tin.
- Bake on center oven rack for 20-25 minutes.
- Let cool before serving.
Notes
I can’t wait to try these! Only I’m going to use silicone cups and make them in my Instant Pot! 🤗🥰😊