Level up your morning menu by learning how to make egg bites like Starbucks at home. This is the best egg bites meal prep recipe for anyone living dairy-free! There are a TON of Starkbucks egg bite recipes, but VERY few egg recipes for breakfast -- or healthy breakfasts for that matter -- that actually taste good reheated. This one not only tastes good reheated, it does in 3 ways! That's 3 DIFFERENT flavors. Never get bored of your healthy breakfast again!

Ingredients:

Egg Bites:

- 12 Whole Eggs
- 8 Oz Of Crimini Mushrooms
- 1 Red Bell Pepper
- 1 Cup Of Dairy-Free (Or Dairy-Filled) Plain Yogurt
- 1 Cup Of Dairy-Free,(Or Dairy-Filled) Parmesan Cheese
- 1 Cup Of Basil Leaves
- 1 TBSP Of Lightly Salted Pistachios
- ½ Cup + 3 TBSP Of Olive Oil,
- 2 Teaspoons Of Salt
- 1 Teaspoon Of Freshly Cracked Black Pepper
- ¼ Teaspoon Of Ground Cumin

Method:

1. Cut some crimini mushrooms and a red bell pepper into bite-size pieces. Then toss your veggies with a tablespoon of olive oil, salt, and black pepper, before popping on a lined sheet pan and into the oven at 400 degrees Fahrenheit, or 204 degrees Celsius. Allow them to cook until they turn golden. This took me about 20 minutes

2. Then in a food processor, put 1 cup of basil leaves, 1 tablespoon of lightly salted pistachios, ¼ cup of dairy-free or dairy-filled parmesan, ¼ teaspoon of ground cumin, ½ cup of olive oil, and salt. Blend until you get a fine and slightly chunky consistency.

3. In a blender, add 1 cup of dairy-free or dairy-filled plain yogurt, 1 teaspoon of salt, ½ teaspoon of freshly cracked black pepper, and 12 eggs. Crack your eggs into a separate bowl before adding them to a blender one by one. This way you can scoop out any shells before they become a problem. Blend at low speed for about 1 minute. Your egg mixture should come out completely mixed and a pale yellow color.

4. To assemble your egg bites separate your roasted veggies into their respective pre-greased muffin cups. Mushrooms on one side, peppers on the other. In the middle, add a generous helping of pesto. Then add more of your cheese to your mushroom cups and sliced spinach to your red pepper cups. After which you can pour in your egg mixture until the cups are ¾ of the way full. Be sure to give each cup a nice swirl to make sure everything is mixed.

5. On the bottom rack of your oven, place a baking dish filled halfway with water. During the cooking process, the water will slowly evaporate, steaming your eggs and creating that nice soft texture. Bake your eggs at 350 degrees Fahrenheit, or 177 degrees Celsius, for 18 to 22 minutes. Then allow them to cool completely before wrapping them with a damp towel and popping them in the freezer.

6. To reheat, microwave them in the now frozen towel you stored them in for 1 and a half minutes. Allow to cool a bit before eating.


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