The last thing I want to do in the mornings is to figure out what to eat for breakfast. I’m trying to fast for 14 hours after dinner the night before, so by the time I get in my morning workout, I’m STARVING. Don’t go near me until I’ve eaten or I’ll cut you.
I used to find myself getting the egg white bites from Starbucks until I realized I can just make it at home. Breakfast on the go is SO easy.
Total prep & cook time: 25-30 minutes.
Lazy Girl In The Kitchen fail: I originally used 2 whole eggs and 4 egg whites. As you can see below, it wasn’t enough so here are the proper measurements.
By the way, you can totally make this vegan by using an egg substitute!
- 3 whole eggs (if you don’t want to do yolks at all, do 6-7 egg whites)
- 5 egg whites
- 1/4th of a red onion finely chopped
- 4 stems of broccoli finely chopped
- 1/2 of a bell pepper finely chopped
(You can also do this with other veggies of your choice. I used whatever I had)
Preheat your oven to bake 350F.
Spray your muffin tray with avocado oil really well.
Mix your egg whites and whole eggs into a bowl and whisk until smooth. Add turmeric and paprika – I put as much as I want because I love both, but if you’re a newbie to this then just put a few pinches. Turmeric and paprika are SO good for your body so I pile them in my foods always. Add a pinch of salt and some pepper once you’ve blended with turmeric and paprika. Set aside for a second.
Put your veggies in your muffin tray. Note: If you’re using spinach, put your spinach in first!
Set your timer for 12 minutes and check on your eggs. I needed 18 minutes to cook my eggs through.
Let it cool and BOOM. You have 12-16 egg bites to take with you on the go for breakfast or for snacks! Due to my Lazy Girl fail, I only had enough for 2 days and they were so good.