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Magnificent Mini Egg Bites

With all the hustle and bustle of the week, meal prep is essential. My morning routine typically goes a little something like this -- *alarm goes off at 5:40 AM* wake up, hit snooze, wake up again, read my verse of the day, wait to hear the little one's alarm go off, and then start my day.

Once I finally emerge from our bedroom, I head over to our little one's room and wake her up. Mind you, she has her own alarm clock through Alexa but every morning I hear "Alexa, STOP!" coming from her room and then she goes right back to bed. Once she's up and mobile, we brush her teeth and face her face, get her dressed, and then eventually we make our way downstairs.

At this point, it is usually somewhere around 6:20 AM. I still have to make/assemble our lunches, make her breakfast, find a way to make myself a halfway decent breakfast, and get out of the house by 6:40-ish so we don't miss our window of opportunity to avoid the school traffic. Thankfully one of the teens walks the dogs in the morning because I don't know how we would ever get out on time. If one good thing came from this Hillsborough County Schools time change, it's the fact that high school starts later and that gives me a little cushion.

Because of all of the craziness that takes place in the morning, I decided to start meal prepping my breakfast. I typically have turkey bacon and scrambled eggs with spinach. Every so often I might add a start but eggs and bacon is usually it. I've found that breakfast meal prep has totally saved me time, effort, and a bunch of unnecessary running around.

Let's take a look at what you need to make your morning as efficient as mine is now.


12 egg whites (if using boxed egg whites, refer to the box for the whole egg equivalent)

1 cup spinach (washed)

3/4 cup turkey bacon

1/3 cup of shredded cheese

1 tbsp. garlic powder

1 tbsp. onion powder

1/4 tsp. salt

1 tsp. black pepper

How did I do it? Take a look!

I started by preheating my oven to 375 degrees. I also grabbed my non-stick muffin pan but sprayed some non-stick spray in the cups to make certain the egg bites didn't get stuck.

I grabbed my mixing bowl and combined my egg whites with my spices and half of the shredded cheese.My personal preference when it came to the turkey bacon was to place the sliced turkey bacon into the cups first. This helped me to evenly distribute the turkey bacon when filling each cup. Be sure you are only filling your halfway so the contents don't overflow during the baking process. I reserved half of the shredded cheese so that I could top the cups for what would make a nice cheesy layer on top.

Now we bake! Gently place your pan into the oven to avoid spilling your glorious breakfast-to-be. Let these beauties bake at 375 degrees for 15-19 minutes. I tend to choose the length of time in the middle of the range for peace of mind.

When timer hits 00:00, go ahead and take your egg bites out of the oven. The bites will be slightly raised above the pan (see below) just because of how the eggs cook in the oven. The egg bites will fall slightly as they cool. I recommend removing the bites right away to avoid having to dig them out of the pan.

Once your bites have cooled, pack them up, place them in the fridge, and get on with the rest of your day.

Reheating Instructions: Place your bites in a microwave-safe container and heat for 60-90 seconds. Enjoy!!!