Meal Prep Garden Vegetable Egg Bites

Last week was "Success Week" in the StressLess Lifestyle

and of course I ran out of my protein powder on day two. During Success Week we try and reset our minds and bodies but eliminating as much sugar as possible from our diets and keeping our carbs low. Now this doesn't necessarily mean that carbs are bad. They aren't! Success week is just a way to learn or re-learn how to track your foods, reset your mindset, get through any cravings or insulin spikes/crashes, and to help regulate hormones through healthy fats.

These egg bites are packed with protein, healthy fats, and veggies! Each one is the perfect snack to have on the go, or have 2 or 3 for a quick breakfast on a busy morning! Without my protein powder, it was hard some days when on the go to get in enough protein, so I made these egg bites one night while I was also prepping dinner. They are super easy to make even easier to reheat and snack on! Even my oldest stole a few from my stash as an after school snack and my youngest (my macro thief) wanted a bite of my own today.

You can modify the recipe to just egg whites if your prefer, but just know that the egg bites won't "fluff" as well while cooking. Some yummy toppings that I have used this week on them that I did not include in the recipe below were avocado spread, Everything But the Bagel Seasoning from Trader Joes, gluten free and dairy free Bitchin' Sauce Chipotle flavor from Costco (but you can get it at other stores as well), and chopped fresh cilantro!

I hope you enjoy these egg bites as much and I (and my kids) do for on the go mornings or quick afternoon snacks when you need to get in some extra protein. These egg bites are perfect for those high fat, low carb days in the carb cycling days of StressLess Lifestyle as well as if you are doing Keto, Paleo or Whole30 too!

Garden Vegetable Egg Bites

Author: Britt from Stressless Lifestyle

Prep Time 5-10 minutes

Total Time 25-30 minutes

Meal Prep, Makes 12 egg bites

Ingredients

• 12 Eggs

• ½ chopped Zucchini

• ½ cup chopped Mushrooms

• ¼ cup chopped onion

• Optional: ⅓ cup shredded cheese

• Optional toppings: Tabasco, salsa, and/or microgreens

Instructions

1. Preheat oven to 375 degrees and spray each cup of a 12 cup muffin tray with non-stick cooking spray.

2. Over medium heat, saute the chopped mushrooms, zucchini, and onion for 3-5 minutes.

3. While the veggies are sauteing, crack one egg into each muffin cup and then pierce the yolk and scramble for a few seconds with a fork.

4. Once the veggies are done, lightly add them to each egg mixture so they do not sink completely to the bottom.

5. Optional. Sprinkle a little bit of shredded cheese over each egg and veggie mixture for a Stressless Lifestyle high fats day.

6. Bake for 18-20 minutes at 375 degrees.

7. Once removed from the oven, remove egg bites from the tin with a spatula and place on a cooking rack.

8. Optional toppings: Hot sauce, salsa, and/or microgreens

Notes

Feel free to consume while still warm or you can keep them refrigerated and reheated for up to 5-7 days.