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High-protein breakfast that’s actually easy? Say less.
These homemade egg bites are perfect for GLP-1 meal prep: nutrient-dense, customizable, and ready to grab on busy mornings. Just mix your favorite fillings, bake, and you’re set for the week.
Pair with fresh berries for a balanced breakfast that keeps you satisfied and on track with your goals.
Homemade egg bites with berries
Ingredients
For the egg bites:
- 6 large eggs (preferably organic cage-free)
- ½ cup liquid egg whites
- 1 cup fresh spinach, chopped
- ½ cup shredded reduced-fat cheese (Mexican blend or mozzarella)
- Salt and pepper to taste
- Optional add-ins: diced bell peppers, cooked turkey sausage, mushrooms, cherry tomatoes
To serve:
- 1 cup mixed berries
Directions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or spray with cooking spray.
- Prepare the spinach: If using fresh spinach, roughly chop it.
- Mix the eggs: In a large bowl, whisk together the whole eggs and liquid egg whites until well combined. Season with salt and pepper.
- Add fillings: Stir in the chopped spinach, optional add-ins (we like to mix and match) and cheese.
- Fill the muffin cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Place in the oven and bake for 20-25 minutes, until the eggs are set and slightly golden on top. A toothpick inserted in the center should come out clean.
- Cool and store: Let the egg bites cool in the pan for 5 minutes, then remove and transfer to a wire rack. Once completely cooled, store in an airtight container in the refrigerator for up to 5 days.
- Serve: Reheat 3 egg bites in the microwave for 30-45 seconds and serve alongside fresh berries.
Meal prep tip: Make a batch on Sunday, and you’ll have grab-and-go breakfasts all week!
Macro breakdown
- Calories: ~220-250 cal
- Protein: ~26-29 g
- Carbohydrates: ~4-6 g
- Fat: ~11-14 gFiber: ~1-2 g
This content has been reviewed by a licensed dietitian for educational purposes. It is not a substitute for medical advice.
