Dairy-Free Egg Bites

Easy to customize and pack with protein these dairy-free egg bites are a make ahead breakfast recipe the whole house can get on board with.

Course Breakfast

Cuisine American

Keyword dairy-free breakfast

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 180kcal

Author Shelby Stover

Equipment

Ingredients

4 Eggs
½ cup Dairy-free milk
1 Red bell pepper finely chopped
⅛ cup Sweet onion finely chopped
¼ cup Baby spinach finely chopped
¼ cup Roma tomato finely chopped
½ cup Gluten-free sausage cooked
5 slices Bacon cooked and crumbled
⅓ cup Vegan shredded cheese optional

Instructions

Preheat the oven to 350 degrees.
Chop the vegetables and cook the bacon and sausage in separate skillets; drain the grease.
Add the eggs and milk to a bowl and whisk them.
Mix in the remaining ingredients or separate the eggs and ingredients into multiple bowls to make different flavors.
Portion the mixture into a lined muffin tin.
Transfer the muffin tin to the oven and bake for 12-14 minutes, until the eggs are cooked through.

Notes

In place of greasing a muffin tin, use silicone molds. This creates less mess, dishes, and stress

If using larger molds, you’d need to adjust the cooking time as well so keep a close eye.

Know that you can mix and match the mini omelets; they don’t have to all be the same. To do this, after you’ve whisked the eggs and milk, divide the mixture evenly into other bowls and then add in your “fixings”. Maybe veggies in one and a savory meat and cheese in the other. Whichever way you want to split them.

The recipe makes 12 mini muffins but the nutritional breakdown is based off of 3 muffins per serving.

Nutrition