Bite Sized Nutrition

A lot of people claim they aren’t “breakfast people,” I will never be one of them. Whether it’s a slice of toast with peanut butter and a banana, or breakfast for dinner, I love any excuse to eat eggs and bacon. Like these easy and perfect for any meal Turkey Bacon and Kale Egg Bites.

I may be a breakfast person, but I am a slow breakfast person. I love making oatmeal and sitting at my desk to finish it over the course of an hour. If I need to get up and going, something like these egg bites are perfect to pair with a piece of toast for a filling and delicious meal on the go.

This recipe takes about 30 minutes to come together, making it the perfect addition to a Sunday meal prep. I put this together on a Sunday afternoon in between watching football and swapping out loads of laundry. There are surprisingly few steps and you only end up with a couple dirty pans in your sink.

I chose turkey bacon and kale in this recipe not only as slightly healthier alternatives to bacon and spinach, but because I think both hold up better when reheated.

If you’re not a kale fan, you can swap it out for spinach or bok choy. Or you can try breaking the kale down before adding it to your eggs. In addition to chopping it into smaller pieces, try massaging it with a tablespoon of oil for a minute and letting it sit before patting some of the oil off and adding into the rest of your ingredients. This helps break down the cell walls which give kale its crunch.

Recipe:

Ingredients:

• 4 slices turkey bacon
• 10 eggs
• 1 cup kale, chopped
• 1/2 cup sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to the temperature prescribed on your turkey bacon. In this case, it was 400 degrees Fahrenheit. Place turkey bacon slices on a baking sheet, and cook for time prescribed on package.
2. While bacon is cooking, crack eggs into a mixing bowl. Whisk until smooth and all yolks are incorporated, and add salt and pepper.
3. Chop kale and remove any stems. Fold into egg mixture along with cheddar cheese.
4. Once turkey bacon has cooked, allow to cool slightly before chopping into 1/2″ squares. Fold chopped turkey bacon into egg mixture.
5. Place in muffin tin (or if your don’t have a muffin tin, an 8″x4″ pan was used here). Lower oven temperature to 350 and bake egg bites for 10-15 minutes depending on pan depth. A knife should come out cleanly when the mixture is cooked through.
6. Remove finished egg bites from oven and allow to cool before cutting or removing from muffin tin. These can be stored in the fridge for 3 days. To reheat, place in microwave for 45 seconds.

This recipe makes about 6 egg bites.