Dairy & Gluten Free Protein Breakfast Egg Bites
Servings 4
Equipment
- 2 Muffins pans
- 1 Rolling Pin
- 1 Large mixing bowl
Ingredients
- 2 Sheets Puff pastry, Sweet Loren's makes a dairy and gluten free version *You can also use regular puff pastry is not allergic to wheat/gluten
- 4 Whole eggs, pasture raised
- 1 C Egg whites
- 1/2 C Bacon bits, bacon of your choice or pancetta
- 1/2 C Dairy free shredded cheese, I used Violife
- 1/4 C Sliced green onions
Instructions
- Pre heat oven to 400F. Remove your puff pastry from the freezer or refrigerator and allow to come up to room temperature
- In a large mixing bowl add all the eggs and whip together
- Roll the puff pastry out so it's flexible but no thin. Lay it over the top of one of the muffing pans using both sheets so all the wells are covered and there's slack. Place the second muffin pan on top and push down gently to push the pastry into the wells.
- Add about 1/4 of of the egg mixture to each well. Sprinkle bacon, green and cheese on top
- Using a knife cut the dough into squares around each well.
- Bake for about 25 minutes or until the puff pastry is golden brown and the eggs are fully cooked
Notes
*About 4-5g protein per egg bite