gg bites are my weakness. When I was pregnant with my first, the amount of Starbucks bacon and gruyere egg bites consumed was over the top. I had to make a daily, sometimes more, stop for my fix. The Starbucks egg bite addiction is under control (thank goodness), but there is still a special place in my heart for them. However, I needed a healthier alternative. Enter these easy grab-and-go egg bites.
How These Egg Bites Came to Be
Every single weekend after our second baby was born, a girlfriend came over and delivered meals to us for the week. It was so unnecessary and entirely unexpected but so appreciated. She’s a big reason why we survived becoming parents of two. There were so many fabulous meals. Included in her repertoire of deliciousness was an easy Shakshuka. She took tomatoes, garlic, peppers, and onions, slowly cooked and caramelized them. It was so simple and insanely delicious. One weekend she came over and had just tested the Caraway muffin tin (which she said she was obsessed with just like me!). She told us that she made egg bites in the muffin tin using her Shakshuka base. It’s clear, she’s an absolute genius. Later that week, we also had Shakshuka on-the-go egg bites. There is a stash of them in the freezer for safekeeping/emergencies. I don’t know how any remain, because they are so good! So let me help you make them!
On-the-go Egg Bites Ingredients
- 1-pint tomatoes
- 1 red pepper, roughly chopped
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 12 eggs
On-the-go Egg Bites Instructions
1. Preheat the oven to 350° F.
2. Get a muffin tin out and line it or grease it (if you have the Caraway muffin tin, you don’t need to do either, these slid right out)
3. Over medium heat, sautee your veggies. They can all go into the same pan at the same time. You want to go low and slow until your tomatoes mush apart rather easily. I would give it 15+ minutes.
4. Once your veggies are fully cooked down and caramelized, evenly distribute them into the bottom of your muffin tin.
5. Whisk up your eggs and pour them evenly on top of your veggies.
6. Bake for 10-15 minutes until the top looks fully cooked (no more egg shine/runniness).
7. Enjoy warm or freeze to enjoy another day!
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