Breakfast Egg Bites
These protein-packed egg bites are a great way to make mornings a little easier since you can prep ahead of time. The Spanish RightRice adds great flavor, making this even simpler to prep. Customize to your liking: add cheese, swap bacon for the sausage, or omit altogether for a vegetarian option.
1 package Spanish RightRice
- ½ lb. breakfast sausage links, cooked and chopped into small cubes
- 2 cups fresh spinach cooked, drained and chopped
- 12 cherry tomatoes, quartered
- 1 Tbsp. chives
- 6 large eggs
- 1 tsp. salt
- 1 tsp. black pepper
- Preheat oven to 350 degrees.
- Prepare Spanish RightRice according to package directions.
- Spray a 12-cup muffin pan with oil and then layer the sausage and vegetables equally in each cup. Then, add about 1 tablespoon of RightRice to each muffin cup.
- Crack all the eggs in a large bowl and whisk until frothy. Add the chives, salt, and pepper. Whisk again to mix well. Equally divide the egg and chive mixture among the muffin cups, pouring carefully so as not to overfill. Use a small fork to loosen up the filling to make sure the eggs get all the way to the bottom.
- Bake in the oven for 12-15 minutes until the egg has cooked through. Let cool for 5 minutes and then remove all the breakfast bites to fully cool down on a wire rack. Serve warm or refrigerate and reheat in the microwave.
- Note that you will have some rice left over after filling the cups. Save the extra rice to use as a base for a rice bowl or use in dinner later that night.