This week has been a whirlwind of a week and these Simply Made Paleo Egg Bites truly saved me! I haven’t been the best about prepping breakfasts this school year but I’m getting myself back on track. It definitely makes a huge difference when I take the time to prep.
Back In The Day
I used to make breakfasts fresh, every single morning. I’m sure if you follow me on IG, you saw my breakfasts posts with the big ol’ golden bubble, almost daily. My husband didn’t have to leave for work until about 10am, so I would make us breakfast & we’d eat together. I would leave for work soon after and he would do the breakfast dishes! #teamwork
In July, my husband started a new job and it requires him to leave before I do. So, I found it hard to do all the things that my morning ritual ‘likes to do’ and go in and make breakfast before he leaves. I wake up at 5am – I like to grab a cup of coffee, work on Beautycounter, take the dog for a run/walk & then get ready for work (…..making breakfast usually took place after all that). Well, now – I’d have to throw in the ‘making breakfast’, somewhere in between Beautycounter work & getting outside with my pup. AND then I would have to do the clean up because my husband would then have to be on his way. Simply Made Paleo Egg Bites are saving us because the freshly made breakfasts, certainly aren’t happening on a daily basis.
Breakfast Prep
I don’t mind eating paleo granola, chia pudding or even an RxBar for that matter. But I was missing my warm savory eggs and I’m finding that prepping has to start happening again. I would love to say that I’ll get in and make a fresh breakfast a couple of times during the work week but I can’t rely on that. There’s a few things that I have on my blog that I can most certainly prep. This last weekend, I got in the kitchen to use up some leftover ground beef and I just tossed it in with eggs ….and voilá – our breakfast turned into a prep. I simply double batched and we were able to eat it another few times this last week. So prepping doesn’t have to be over thought or complicated. And while these Simply Made Paleo Egg Bites can be on your prep list, they won’t keep you from Sunday Funday because they come together quickly and easily.
This Vanilla Chia Pudding can be an easy prep too. I like to make this up on Sunday and it’s ready to go for the week. It takes 5 minutes max! So to call it a “prep” is a little overstated. Having this on hand as well as an egg prep, assures you to be ready for a busy weekday morning.
These Simply Made Paleo Egg Bites are easy to eat on the go as well. I use Canadian bacon, which kind of-ish serves as the bowl. It was a last minute decision to line the muffin tin with the bacon instead of dicing it up. I’m glad I ended up using them in that way because they do make them easier to hold, if need be.
I’m pretty certain they will turn out just fine if you decide to dice the bacon up instead. To each their own. I always say that recipes are just an inspiration and you should definitely make adjustments where you see fit. But if you’re looking for simple and quick – just follow this recipe and you’ll be good to go!
Simply Made Egg Bites
Notes
*Take out of fridge to let get to room temp or simply microwave the called for amount, for 20 seconds to soften.
**The paper towel helps to keep the condensation off of them, therefore they will maintain the original structure.
Ingredients
- 12 large eggs
- 12 pieces of canadian bacon
- 1/4 cup dairy free (or traditional) cream “cheese” (I use Kite Hill)*
- 2 tbsp finely diced chives
- 1/4 cup cashew milk
- 1/2 tsp salt (the canadian bacon provides salt but feel free to add a bit more if you prefer)
- 1/4 tsp pepper
- avocado oil (or preferred grease for pan)
Instructions
- Preheat oven to 375 degrees.
- In a mixing bowl, crack all eggs and whip with handheld mixer. Add in the cashew milk and cream “cheese”. Whip up until well incorporated.
- Spray a muffin tin with avocado oil (alternatively, wipe with paper towel), making sure to get bottom and sides. Carefully, line each muffin tin with a piece of the canadian bacon.
- Using a 1/3 measuring cup, add the egg mixture to each muffin tin. Once each tin is filled, take the remaining egg mixture and divide evenly among the cups. You may have a bit of egg leftover. (I just scrambled it up in a pan while waiting for the egg bites to cook.)
- Place a large rimmed baking sheet on the middle rack of oven. Make sure the rack is pulled out – then carefully add water to the pan, You want to cover entire bottom of pan and go about 1/4 way up. (Remember ….once you set your muffin tin on this pan, the water will rise – so don’t over fill). Sprinkle the chives onto each egg mixture, evenly.
- Set your muffin tin in the pan with water and carefully push back the rack, into the oven. Put your timer on for 30 minutes!
- Once done, let it cool on cooling rack. The egg bites come out easier if cooled. Take a silicone spatula or butter knife and carefully release the egg bites from each tin, setting back on rack if still warm.
- Eat! Or wait until the are fully cooled and place into a container with a paper towel** on top of them, seal and store in the refrigerator. Good for up to one week in fridge!
Why do you put the pan of water under the egg bites? I’ve made something similar, a little simpler, but I’d like to please know how the pan of water is useful. Thanks!
Hi Lisa! I agree….I actually have a recipe or 2 making something similar but without the water pan. I actually tried this method because I wanted to make them in my Instant Pot but my Instant Pot was acting up – so I opted to just go with a water pan in the oven. It just creates even cooking because the water is basically a barrier between heat and food. In turn, it gives the egg bites a fluffier consistency. Thanks for asking 🙂