By leah jones
You don’t have to avoid these delicious, protein-packed egg bites if you don’t consume dairy. Here’s a recipe for dairy-free egg bites that make a super convenient snack or breakfast option.
8 large eggs 1/2 cup unsweetened almond milk (or other dairy-free option like coconut or oat milk) 1/2 teaspoon salt
1/4 teaspoon black pepper 1/4 cup nutritional yeast (optional, for a cheesy flavor) 1 cup finely chopped vegetables (e.g., bell peppers, spinach, mushrooms or zucchini)
1/2 cup cooked meat (optional, such as diced bacon, sausage or ham) 2 tablespoons chopped fresh herbs (e.g., parsley, chives or cilantro)
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with a non-stick spray or coconut oil.
In a large bowl, whisk together the eggs, almond milk, salt, pepper and nutritional yeast.
Divide the chopped vegetables, cooked meat and herbs evenly among the muffin tin cups.
Carefully pour the egg mixture into each muffin cup, filling about 3/4 full.
Place the muffin tin in the oven and bake for 20-25 minutes, or until the egg bites are set and lightly golden on top.
Let the egg bites cool for a few minutes before running a knife around the edges to release them.
Serve warm, or let them cool completely and store in an airtight container in the fridge for up to four days. You can also freeze them for up to a few months and reheat as needed.
Add your favorite spices like paprika, garlic powder or chili flakes for extra flavor. Use shredded dairy-free cheese for added creaminess.
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