Mini Egg Bakes To Go

These are super simple to make and perfect for a grab and go breakfast during a busy work week.  I filled mine with sauteed spinach, mushrooms, onion, and garlic – but you can fill it with anything you like.  Use your choice of egg beaters, egg whites (this is what I used), or regular eggs – they all come out perfect!  Just remember that 1 egg bake = 1 serving make sure you breakfast also includes a dose of healthy carbs and some healthy fat (think apple slices that are full of filling fiber with 2 tsp of almond butter).  Enjoy!


  • Egg whites (or your choice of egg)
  • 1 clove of garlic, minced
  • 1/4 onion chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 bag fresh baby spinach
  • Salt and pepper to taste
  • Shredded cheese of choice (optional – do not add if you are paleo)
  • non-stick cooking spray OR olive oil


  1. Preheat the oven to 350 degrees.
  2. Spray non-stick spray in a saute pan, cook onions and garlic, stirring often so they don’t burn.  Add mushrooms and cook for another 2-3 minutes.  Add spinach.  Cook until spinach is wilted add salt and pepper, remove from heat and set aside.
  3. Spray 6 cup muffin tin with non-stick cooking spray or brush with olive oil.
  4. Depending in the size of your muffin tin, measure out 3-4 TBSP of egg whites in each tin (or 1 egg per muffin cup), then evenly distribute your sauteed veggies into each cup.  Sprinkle with just a touch of cheese for flavor (we don’t want to add to many extra calories).
  5. Place in oven and cook for about 12-15 minutes or until firm.  Remove from oven, let them cool until you can handle them.  Place in small containers to easily grab them out of the fridge and go!
These are super yummy and super good for you!

These are super yummy and super good for you!


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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

7 responses to “Mini Egg Bakes To Go”

  1. Ani Danelz says :

    These look fantastic! Cannot wait to try them with a lot of variations (roasted red peppers or salsa would be a great addition) thank you!

  2. Gospel Restoration says :

    Looks yummy! 🙂

  3. Malin says :

    Reblogged this on It has begun, Challenge 2013 and commented:
    This is going to be my afternoon snack!

  4. Melissa says :

    These look so good!! Thanks so much for sharing!!

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