Mediterranean eggs bites (gluten -free and dairy products)

Today I share a recipe without dairy and gluten -free for Mediterranean eggs. Try this as an option to prepare for high protein dining!

Hey, hey! How’s the week going? I hope you have a great one so far! He was busy as usual – but I look forward to having fun with the crew over the weekend. 🙂

For today’s post, I am so excited to share a recipe that we all enjoy lately: Mediterranean egg bites. I made a batch as part of eating and they made an incredible quick breakfast and staple for lunch. (I also love them in Siete Almond Flour tortillas!) They also freeze beautifully and the kids also love them.

(I will be glad to say that Maisey has not tried any of them, but she may have stolen one or four of the countertops.)

When I have a spicy and protein-packed breakfast, I feel more satisfied all morning and do not feel like longing sweets or sugar so much throughout the day. In fact, this is a great idea for eating for metabolic flexibility. And first you could enjoy the egg bites before you head to fruit or oatmeal as a full breakfast.

Mediterranean eggs bite-unleashed and dairy-free

Ingredients:

– 3 cloves of ground garlic

– 1/2 sweet onion, sliced

– 2 handfuls of fresh spinach

– 6 whole eggs

– 1/4 cup almond milk

-1/4 cup gluten -free baking flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon of garlic powder

-1/3 cup sun -dried tomatoes, cut

– 1/3 cup Kalama olives

– 1/3 cup grated vegan parmesan (I love Violif)

– Avocado oil to oil muffin tins

Instructions:

Step 1:

Preheat the oven to 350 and then grease 12-standard muffin tin with avocado oil.

Step 2:

In a large bowl, beat the eggs and then gently stir in the other ingredients.

Step 3:

Evenly distribute the mixture into 12 muffin spots in the pan. Bake for 20 minutes or until golden brown and place.

Step 4:

Cool completely before serving, otherwise they are stuck in a muffin tin.

Tips for freezing egg buns

– Remember to let them cool completely before freezing. Once they reach room temperature, carefully remove them from the muffin tin and place in the Ziploc deposit bag before freezing.

– To warm up, just put them on a glass plate and then the microwave for about 20 seconds.

How to customize egg bites

– This recipe is super flexible and so easy to customize, depending on your family’s preferences.

– Then don’t hesitate to add in basil, mushrooms, broccoli, peppers or something you like! Just make sure you have a 2/3 cup supplement for additives-otherwise the egg-to-add ratio will be turned off.

– If you do not have parmesan and want to use another cheese, try adding 1/3 cup feta. I did not use Violife Fet in this recipe before tending to become a little watery when baked.

Another advice:

You can use tin muffins, but I find that egg bites tend to make them a little wet. The best method I tried is to use greased tin muffins and let them cool before serving.

So, here’s the full recipe if you want to give them a whirlwind!

Print

xoxo

Gina

More than my favorite breakfast options for advance preparation:

The original breakfast cookie! The girls and I had breakfast last week and they were a huge hit. (I mean everything is a hit when there is a chocolate chip smile.)