Gluten-Free High-Protein Egg Bites

Written By Sydney Green

Ingredients:

  • 6 large eggs

  • 1/2 cup unsweetened almond milk

  • 1 cup spinach, chopped

  • 1/2 cup cherry tomatoes, diced

  • 1/4 cup feta cheese, crumbled (optional)

  • 1/4 cup cooked quinoa

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • Salt and pepper to taste

  • Cooking spray

Directions:

  1. Preheat your oven to 350°F (175°C).

  2. In a bowl, whisk together the eggs and almond milk until well combined.

  3. Add chopped spinach, diced cherry tomatoes, crumbled feta cheese, cooked quinoa, garlic powder, onion powder, salt, and pepper to the egg mixture. Stir until all ingredients are evenly distributed.

  4. Grease a muffin tin with cooking spray. Pour the egg mixture evenly into each muffin cup.

  5. Bake in the preheated oven for 20-25 minutes or until the egg bites are set and slightly golden on top.

  6. Allow the egg bites to cool for a few minutes before using a knife to loosen the edges and pop them out of the muffin tin.

  7. Serve warm and enjoy these gluten-free high-protein egg bites as a delicious and nutritious snack or breakfast option.

About the Author:

Nice to meet you! My name is Dr. Syd Green, ND and I am a Naturopathic Doctor in Victoria, BC, Canada. My clinical focus is on skin health, hormone health and aesthetic medicine. I currently offer Naturopathic Consults, Vitamin Shots and a variety of aesthetic treatments including Dermaplaning, Hydrabrasion Hydrafacials, Cosmetic Acupuncture Facials, Microneedling, AluimierMD Chemical Peels, Neuromodulators (botox), Platelet-Rich Plasma for Facial Rejuvenation and Platelet-Rich Plasma for Hair Restoration. I hope to be a part of your wellness journey. 

Sydney Green
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