Breakfast Bites: Mid-week Breakfasts for Busy Families

Breakfast Bites: Midweek Meals for Busy Families | Food Your Body Will Thank You For

Cheesy, nutrient dense goodness with only 5 ingredients? AND it’s kid-approved?! Yes, please!

I love making these every Sunday and having them for quick breakfasts for my family throughout the week. The prep is so simple and my 5-year-old loves to help me make them. In addition to being a nutritious meal, it involves your mini-foodies in food preparation, too!

 

Enjoy! <3

Breakfast Bites

You’ll need:

  • 1 dozen pastured or organic eggs
  • 3/4 c. chilled or room temperature cooked white rice (I cook mine in bone broth OR use THIS recipe)
  • 1-1/2 c. shredded organic, grass-fed cheese (I use half cheddar and Monterey jack), divided
  • 1/3 pound Braunsweiger
  • 1/2 c. your favorite enchilada sauce (I like THIS one)

Hardware

Directions

  1. Preheat oven to 350 degrees
  2. Line muffin tin with liners
  3. Cover the bottom of each liner with rice (approx. 1 tablespoon per)
  4. Put braunsweiger in a mixing bowl and break up/mix with a fork.
  5. Add eggs and 1/2 cup. of shredded cheese to the bowl. Mix well.
  6. Pour some of the mixture into each muffin cup, dividing it evenly (it will fill up each muffin tin approximately 2/3 of the way).
  7. Top each breakfast bite with remaining shredded cheese
  8. Cook for 20 minutes.
  9. Remove from oven and enjoy immediately! Or allow to cool to room temperature before storing in the fridge for the week.
  10. Reheat in a cast iron or casserole dish at 250 degrees for 7-10 min.

I serve mine with raw kraut and sour cream.

Makes 1 dozen egg bites. Store in the fridge for up to 4 days.

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