There’s a reason Bethenny keeps coming back to her egg bites recipe. It’s one of those quick food fixes that’s actually as easy as it looks. No fancy equipment, no long ingredient list—just a quick mix, muffin tin, plus a few minutes in the oven, and you’ve got a nutritious grab-and-go breakfast that tastes way better than anything you’d buy pre-made. "So easy and imagine how much they charge for this at Starbucks,” she says.
It's also a great way to get rid of veggies taking up space in your fridge. Bethenny tosses in all her leftover greens and cheese, but you can also keep them totally simple and they still turn out great. And it doesn’t take long—these egg bites can be whipped together in minutes (Bethenny preps them the night before), so they're perfect for busy mornings. If you want something that feels a little healthier than a granola bar but doesn’t require time-intensive meal prep, it’s the perfect breakfast hack.
Ingredients:
- Chopped red onion
- Olive oil or nonstick spray
- Baby kale, baby spinach, mushroom, pepper, and any other toppings you’d like to add
- Salt and pepper, to taste
- Liquid egg white mixture
- Grated low-fat feta cheese
Instructions:
- Chop up some red onions.
- Put some olive oil or nonstick spray in a pan, and sauté the onions.
- Toss in some baby kale and baby spinach. You can also add mushrooms, pepper, or whatever other ingredients you have left over.
- Season everything to your liking with salt and other desired toppings.
- Spray a muffin pan with nonstick spray, then divide everything into a muffin pan.
- Pour in your liquid white egg mixture.
- Top with low-fat shredded cheese.
- Bake for around 15 minutes until they are fully cooked. Remove from oven and enjoy.
