We have done eggs.
Then we did eggs again.
So at this point, I am not going to stand here and pretend we have discovered a new food group. We have not.
What Summer is changing is the job description.
This season, we want something we can cook once, put in the fridge or the freezer and grab when life is already moving faster than us.
Enter the egg bite or, because we are allowed to have a little fun:
Pizza-style Mediterranean egg bites.
You will need:
12 eggs
a splash of almond milk, oat milk or any dairy-free milk of choice
sun-dried tomatoes, drained and chopped
basil
oregano
black pepper
a little salt — easy there, the tomatoes already came with opinions
optional grated cheese or dairy-free alternative
optional bell pepper or olives if you really want to commit to the pizza situation
Whisk the eggs with your milk and seasoning and put your fillings directly into a greased muffin tin.
Pour the egg mixture over them, but do not fill every cup to the absolute top.
Eggs rise, we know this.
We are not looking for a breakfast volcano.
Bake until the centre is properly set.
And that is pretty much the whole operation, once cooled, put them in the fridge or freezer.
Tomorrow morning?
Grab one… Or two.
Add some bread, fruit, potatoes or whatever else you need if breakfast needs to work a little harder that day.
And please, if you do not own a muffin tin, do not go and buy one just because I said “egg bites.”
We are not opening a restaurant, use a baking dish.
Pour everything inand bake it/ Airfry it.
Cut it into squares.
Round, square — the eggs genuinely do not care.
Different shape. Same system. Job done.
