Dairy Free Egg Bites
Dairy free egg bites are a great, low-effort breakfast. They're versatile, filling, and are a perfect make-ahead meal. The whole family will love this homemade version.
Ingredients
- olive oil
- 3 cups fresh baby spinach
- 8 large eggs
- 2 tablespoons non dairy milk of choice
- 1 teaspoon nutritional yeast
- 1 teaspoon Italian seasoning
- ½ teaspoon diamond crystal kosher salt use ¼ teaspoon if using anything else
- freshly ground black pepper
- ½ cup oil packed sun dried tomatoes roughly chopped
- ½ cup diced bell pepper color of choice
Garnish
- chopped chives optional
Instructions
- Prep. Preheat oven 350ºF and spray a 12-cup muffin pan (or silicone mold muffin cups) with avocado oil or cooking spray.
- Cook spinach. Heat a little olive oil in a large skillet over medium heat. Cook the spinach until wilted, stirring occasionally. Remove from the pan, and roughly chop.
- Whisk. In a large bowl, whisk eggs, non dairy milk, nutritional yeast, Italian seasoning, kosher salt, and a few cracks of black pepper until well combined then stir in the chopped cooked spinach, sun dried tomatoes, and bell pepper until evenly distributed.
- Bake. Pour egg mixture into the prepared pan, and evenly divide between the muffin tin, filling them ¾ of the way full. Bake for 18-20 minutes or until the eggs are set. Let cool for 5 minutes before removing from the pan. Enjoy!
Notes
See the blog post for step by step photos, helpful tips, storage, and recipe FAQs.