If you’re looking for an easy, protein-packed breakfast you can make ahead for the week, these breakfast bites three ways are a great option. They’re simple, customizable, and perfect for using up ingredients you already have in your fridge. The base is just eggs with a little salt and pepper, and then you can switch up the toppings depending on what you’re in the mood for. Below are three easy combinations: a hearty salami and veggie, a fresh tomato, onion, and feta, and a savoury spinach, olive, and Swiss version.

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Ingredients:

Base:

• 8 large eggs
• Salt
• Black Pepper

Topping option 1:

• 3 slices of Salami
• ½ cup frozen vegetables

Toping option 2:

• 1 small tomato 
• ¼ of a red onion
• ¼ cup feta

Topping option 3:

• 1 cup spinach 
• ¼ cup olives 
• 3 slices of swiss cheese

Directions:

1. Preheat the oven to 350°F and lightly grease a muffin tin.
2. In a bowl, beat the eggs with salt and pepper until well combined.
3. Divide the egg mixture evenly into the muffin cups, filling each about halfway.
4. Add toppings to each cup depending on the variation you want. For the salami and veggie bites, sprinkle in the chopped salami and a small handful of frozen vegetables. For the tomato, onion, and feta version, add the diced tomato, chopped red onion, and crumbled feta. For the spinach, olive, and Swiss bites, add the chopped spinach, sliced olives, and pieces of Swiss cheese. Feel free to mix and match or use any toppings you like—these breakfast bites are a great way to use up leftover vegetables, cheeses, or meats you have in the fridge.
5. Bake for 15–18 minutes, or until the eggs are set and lightly golden on top.
6. Let the bites cool for a few minutes before removing them from the muffin tin and serving.

These breakfast bites can be stored in the fridge for up to 4 days and are easy to reheat, making them perfect for busy mornings. If you enjoyed this recipe, you might also like our other Breakfast ideas of:

Breakfast Casserole

Pumpkin French Toast Casserole

Enjoy everyone!