Broccoli, Onion and Mozzarella Egg Bites
If you’re anything like me, mornings are go-go-go. These egg bites have become a weekly staple in our house—and for good reason. They’re packed with protein, easy to prep ahead, and endlessly customizable.
This version features broccoli, onion, and mozzarella cheese for that perfect balance of comfort and nutrition. Whether you’re running out the door, recovering after a Pilates class, or just need a mid-day snack that won’t weigh you down, these bites are a perfect idea.
They’re freezer-friendly, meal-prep approved, and perfect for kids and grown-ups alike. Make a batch on Sunday and thank yourself all week long.
Ingredients
6-8 large eggs
2 cups onion, chopped
2 cups broccoli, chopped
1 cup shredded mozzarella cheese
Salt and pepper
Directions
Preheat oven to 350°F (175°C) and coat muffin tin with olive oil.
In a medium pan over medium heat add olive oil, onion, and broccoli and cook until tender. While this is cooking scramble 6-8 eggs in a mason jar (So easy to pour into tins!)
Fill muffin tins with vegetables and add some cheese. Pour scrambled eggs over top and add more cheese.
Bake for 15-25 minutes, or until centers are set and tops are lightly golden. Let cool slightly before removing. Enjoy warm, or store in the fridge for up to 4 days!
