Whole30 Egg Bites (Paleo, gluten-free)

Healthy egg muffins in muffin liners on a cooling rack.

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Whole30 Egg Bites (Paleo, gluten-free)

These easy Whole30 Egg Bits are a fun, healthy, portable breakfast! They're also great for meal prep. See the notes below for lots of ways to customize them. And they're gluten-free, dairy-free and Paleo friendly.

Prep Time20

Cook Time40

cooling time15

Total Time1 15

Course: Breakfast

Cuisine: American

Servings: bites

Calories: 79kcal

Author: Don Baiocchi

Ingredients

boiling water
cooking spray such as avocado or olive oil spray
15 large eggs
1 teaspoon fine sea salt
½ teaspoon black pepper

Instructions

Heat the oven to 325°.
Fill a tea kettle almost completely full with water and bring to a boil. If it reaches a boil before you're ready to use it, set it aside.
Line a 12-cup muffin pan with muffin liners. Grease the muffin liners.
If adding any mix-ins, prepare them now (chop and cook vegetables, cook and crumble sausage or bacon, etc.; see ideas in the Notes below). Add the mix-ins (if using) to the muffin cups.
Into a large bowl, crack the eggs and add the salt and pepper. Whisk until fully blended. For easy pouring, I like to transfer the egg mixture to a large measuring glass (4-cup or larger). The spout makes filling the muffin liners easier. Pour the egg mixture into the muffin cups, filling almost to the top.
Pull the oven rack out halfway and place a roasting pan or other large pan on the rack. Place the muffin pan in the roasting pan. Carefully fill the roasting pan with the water from the kettle until about halfway up the muffin pan. (See Notes below for alternative method.)
Push the rack and roasting pan into the oven, close the door and let bake for 35-40 minutes, just until the tops of the egg bites are set.
Remove the roasting pan from the oven. Let the muffin pan cool in the roasting pan for 5 minutes, then remove the muffin pan to a cooling rack. Let cool for another 10 minutes, then enjoy.

Notes

Nutrition note: The nutritional info does not include any mix-ins.

Cooking note: No roasting pan large enough in which to fit your muffin pan? No problem! Place the muffin pan directly on the upper oven rack. On the lower rack, place any large pan or baking sheet, then fill about halfway with boiling water. This will create the same steamy environment for the egg bites to cook perfectly.

Optional add-ins:

breakfast sausage, cooked and crumbled (check ingredients to make sure it's Whole30 compatible)
bacon, cooked and crumbled and chopped (check ingredients to make sure it's Whole30 compatible, like this Whole30 bacon)
chopped fresh herbs like thyme, parsley, basil or mint
uncooked vegetables like sliced green onions, diced tomatoes, halved or quartered cherry or grape tomatoes, or diced bell peppers
cooked vegetables like diced onions, chopped broccoli, chopped asparagus, diced mushrooms, chopped kale, diced potatoes or sweet potatoes
nutritional yeast for a "cheesy" flavor

Storing in the fridge

Once they've cooled completely, you can store them in the fridge for up to 5 days.

To reheat, place on a baking sheet in a low oven until warm, or heat up in the microwave for 30-60 seconds.

Freezing the egg bites

Once the bites have cooled completely, remove the muffin liners. Wrap each bite in plastic wrap. Place them all in an airtight container and freeze for up to 3 months.

Thaw overnight in the fridge.

To reheat, place on a baking sheet in a low oven until warm, or heat up in the microwave for 30-60 seconds.

Nutrition