Name: Blender Egg Bites
Prep time: 5 min
Cook time: 15 min
Ingredients: 12 Eggs; 3/4 Cup Goat Cheese; 1 Handful Spinach (fresh or frozen); Extras (onion, peppers, veggies, meats, sun dried tomatoes, sausage, herbs, etc.)

My life is constantly busy, therefore, I need to have food on hand that is willing to help me out! These egg bites are made in your blender, can easily be loaded with your favorite veggies and will be eaten as quickly as you made them. I make these weekly since they are so convenient and filling (but I will still down 6 at least in one sitting!). Let’s begin…

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Even as a stay at home mama, I find myself always on the go or short on time! Whether I am picking up or dropping off kids or getting ready for the day, these egg bites serve me as the perfect snack and fuel no matter what! I also know that those Starbucks egg bites can be so tempting, but trust me, these are yummier, better for you and a fraction of the cost!

My little ones also love these for their mornings paired alongside some fruit and yogurt.

Table of Contents

Why You Should Try These Egg Bites

Naturally gluten free
Simple blender recipe
Filling and satisfying
Super yummy!
Easily made to your preference
Picky eater approved!
Good protein

TIP:

Open up your fridge or freezer and grab some of those veggies that need to be eaten and put them in here. I love having frozen veggies like onions and peppers on hand and frozen herbs and greens too. Throw them in the blender, it will taste amazing!

Egg Bites Ingredients

Eggs: We use local eggs for the farm down the road.
Goat Cheese: Any soft or crumbly cheese will work. I like the flavour and texture goat cheese gives these bites.
Spinach: Use fresh or frozen. Kale works too!
Herbs/Veggies/Meats: This is where it gets fun! Add in any extras to the mix! We have been enjoying sun-dried tomatoes with green peppers and ham.

To make and store this recipe, I use these tools. Click the text to shop:

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How To Make Egg Bites

First, grab your blender and all your ingredients. This goes by quickly, just a few minutes to combine and blend the egg batter! If you don’t have a stand up blender, a hand blender works well too OR simply whisk the eggs and chop the veggies and mix!

I like using a small silicone muffin mold for these. They are the perfect size and easily pop out after baking!

STEP 1: MAKE THE BATTER

In a blender, add in your eggs and goat cheese. Blend until fluffy.

Add in your spinach, herbs, meats or any other extras you like. Blend once more.

STEP 2: BAKE

In a small silicone muffin pan, greased well with butter or oil, pour in your egg batter. I like to put my egg batter into a bowl and scoop it out using a spoon or measuring cup, pulling from the bottom of the bowl to make sure I get heavier ingredients that sink to the bottom in the egg bites.

Bake for 15 minutes. The egg bites will get noticeably very puffy.

STEP 3: ENJOY

Let cool a few minutes before transferring them to a cooling rack.

Enjoy these warm!

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How To Store

Keeps for 10 days in an airtight container in the fridge.

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!