Golden Beet Egg Bites

These quick-bake, little egg bites are a great option if you’re serving multiple guests or want to prepare breakfast that will last you the entire week. They’re quick to throw together, and you can customize them or switch them up each week by adding in different spiralized vegetables or other toppings. These egg bites are on the sweeter side, thanks to the golden beets, but you can sprinkle some cheese on them or add some pepper to balance out their flavor.

Makes 12 egg bites

8 small beets

2 tablespoons extra-virgin olive oil, divided

12 medium onion

4 cloves garlic

8 large cage-free eggs

14 teaspoon salt

12 teaspoon pepper

Nonstick cooking spray

  1. Preheat oven to 425°F. Peel beets and slice off both ends. Spiralize using a small-noodle blade. Place noodles evenly on a baking sheet lined with aluminum foil (you may need to use 2 baking sheets). Drizzle with 1 tablespoon olive oil and bake for 10–15 minutes until beets are soft. When beets are done cooking, lower oven temperature to 375°F.
  2. Chop onion and garlic. In a medium pan, heat 1 tablespoon olive oil on medium-low heat. Add onion and garlic and cook for about 3–4 minutes or until onion is almost translucent.
  3. In a large bowl, beat eggs until they are frothy and bubbly. Add beets, onions, garlic, salt, and pepper and mix together.
  4. Spray a muffin tin with nonstick cooking spray and transfer egg mixture into tins. Bake at 375°F for 20 minutes. Let cool for 5–10 minutes and then pop eggs out of muffin tin using a fork. Serve warm.