I have a recipe for egg bites in my cookbook and one on the blog, but the beauty of these are: the possibilities are endless. You can fill them with whatever your heart desires, which means, it’s hard to get sick of them. They’re great for meal prepping breakfast for the week or to have on hand for a high protein snack.

I’ve been working out with a trainer that wanted me to start tracking macros. Since I’m more plant-based than anything else, it was REALLY HARD for me to hit the recommended grams of protein. Luckily, I love to cook and I’m very analytical. I started using the My Fitness Pal app to put together high protein recipes and these definitely help me hit my daily macros!


12 eggs
3 TBSP egg whites per whole egg
Kale, chopped
Red onion, diced
Bell Pepper, diced
Tempeh, chopped
Salt & Pepper to taste


Preheat oven to 400 degrees. Lightly grease muffin tin with oil or butter.

In a 12 cup muffin tin, crack an egg in each cup. Add 3 TBSP egg whites to each egg. Salt & Pepper to taste. Whisk together with a fork.

Top each cup with 1 oz chopped kale, 1 tsp red diced red onion, 1 TBSP diced bell pepper, and 1 oz chopped tempeh.

Bake 10-12 minutes or until firm.

Serving Size: 2 Egg Bites
Servings: 6
Calories: 316
Macros: 37g Protein, 20.2g Carbohydrates, 13g Fat

Click here to head over to Youtube for an instructional video!

Loving Recipes? Check out my cookbook or create your own with my recipe journal!

Plant & Sea: A Pescatarian-Inspired Cookbook
Passed Down: Friends and Family Recipe Journal