The BEST Dairy-Free Egg Bites - 3 WAYS! | BLT Kitchen

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Oat milk is often more affordable and has a similar texture.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: dried herbs

Dried herbs can add flavor without extra cost.

cooked bacon or sausage

🥗Healthier: turkey bacon

💰Cheaper: cooked ham

Cooked ham is generally less expensive and still adds protein.

Preheat the oven to 400°F (204°C).

Cut crimini mushrooms and a red bell pepper into bite-size pieces.

Toss the vegetables with 1 tablespoon of olive oil, salt, and black pepper.

Spread the tossed veggies on a lined baking sheet and roast in the oven until browned.

In a food processor, combine 1 cup of basil leaves, 1 tablespoon of lightly salted pistachios, ¼ cup of dairy-free or dairy-filled parmesan cheese, ¼ teaspoon of ground cumin, ½ cup of olive oil, and salt to make pesto. Blend until smooth.

In a blender, add 1 cup of dairy-free or dairy-filled plain yogurt, 1 teaspoon of salt, ½ teaspoon of freshly cracked black pepper, and 12 eggs. Crack each egg into a separate bowl first to avoid shells in the mixture.

Blend the egg mixture at low speed for about a minute until well combined.

Separate the roasted vegetables into pre-greased muffin cups: mushrooms on one side and peppers on the other.

Add a generous helping of pesto to each muffin cup.

Top the mushroom cups with more cheese and the red pepper cups with sliced spinach.

Pour the egg mixture into the muffin cups until they are ¾ full. Swirl to mix everything together.

Place a baking dish filled halfway with water on the bottom rack of the oven to steam the egg bites as they cook.

Bake the egg bites in the oven at 350°F (177°C) for 18 to 22 minutes until set.

Allow the egg bites to cool completely before wrapping them in a damp towel and placing them in the freezer.

Enjoy one or two fresh from the oven.

Cooking Techniques

Equipment Needed

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Dietary

Allergens