Paleo Savory Egg Bites
Elevate your breakfast game with Paleo Savory Egg Bites, a protein-packed, veggie-loaded recipe that's perfect for busy mornings or meal prep! These wholesome egg bites combine fluffy eggs and creamy coconut milk with vibrant spinach, juicy cherry tomatoes, sweet red bell peppers, and aromatic garlic, all delicately seasoned with fresh basil, salt, and black pepper. Baked to perfection in a muffin tin, they are dairy-free, gluten-free, and paleo-friendly, making them an excellent choice for those seeking a healthy and satisfying start to the day. Enjoy them warm out of the oven or refrigerate for grab-and-go convenience throughout the week—ideal for a nurturing breakfast, snack, or addition to brunch spreads!
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cup coconut milk
- 1 tablespoon coconut oil
- 1 cup spinach, finely chopped
- 0.5 cup red bell pepper, diced
- 0.25 cup onion, finely chopped
- 0.5 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil, chopped
Instructions
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin with coconut oil to prevent sticking.
In a large skillet over medium heat, melt the coconut oil. Add the chopped onion, red bell pepper, and garlic, and sauté for about 5 minutes or until the vegetables are softened.
Stir in the chopped spinach and halved cherry tomatoes, and cook for another 2 minutes until the spinach is wilted. Remove the skillet from heat and let the vegetable mixture cool slightly.
In a large bowl, whisk together the eggs, coconut milk, salt, and black pepper until well combined.
Add the sautéed vegetables to the egg mixture, along with the chopped fresh basil. Stir to combine all ingredients evenly.
Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until the egg bites are set and slightly golden on top.
Remove from the oven and let cool in the muffin tin for a few minutes before carefully removing the egg bites.
Serve warm, or let cool completely and store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.0 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 517 mg | 40% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
