Whole30 Egg Bites

Whole 30 approved

Whole30 Egg Bites

This week, I kept things mostly Whole30, well, with a few exceptions here and there. But this breakfast is fully Whole30 approved. Let’s make it!

Ingredients

For the crust:

• 1 sweet potato, shredded

• 2 eggs

For the egg bites:

• 6 eggs, beaten

• 2 Tbsp almond milk

• Whole30-approved sausage or bacon, cooked and chopped

• ½ to 1 cup spinach, roughly chopped

• Salt and pepper, to taste

Directions

1. Preheat oven to 375°F.

2. In a bowl, combine shredded sweet potato and the 2 beaten eggs.

3. Lightly oil a muffin tin.

4. Spoon the sweet potato mixture into each cup, pressing down in the center to create a crust with room for the filling.

5. Bake the crusts for 10–12 minutes, or until set. Let cool slightly.

6. In a medium bowl, whisk together the 6 eggs, almond milk, cooked sausage or bacon, salt, and pepper.

7. Add a little spinach to each sweet potato crust—don’t pack it in too tightly.

8. Pour the egg mixture over the spinach, filling each cup about ¾ of the way.

9. Bake for 15–18 minutes, or until a toothpick comes out clean and the egg is set.

10. Let cool slightly before removing from the muffin tin.

Storage: Keep in an airtight container in the fridge for 3–4 days.
Reheating: Microwave for 30 seconds or until heated through.