Gluten Free Breakfast Egg Bites To Go

Many people think that they don’t have time to eat a healthy breakfast on their rush to get out the door in the morning. When faced with the topic of types of gluten free foods that are quick and have some nutritional value, it leaves us opting for foods that aren’t always the best choice. With a little planning ahead of time, you can decrease the stress of what to feed everyone, and have something with nutritional value.

These little bites are delicious and easy to reheat.  Throw these in your lunch box and reheat at work.  They are so much tastier than of bowl of rice this or that. These types of foods often leave you feeling hungry after a short period of time (too little fiber and protein).

Enjoy these easy to-go breakfast bites that will keep you satiated for much longer than a lack luster bowl of rice something.

Gluten Free Breakfast Egg Bites To Go

Serves 9
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Allergy Egg
Dietary Casein Free, Dairy Free, Gluten Free, Vegetarian
Meal type Breakfast
By author Melissa Belser


  • 9 Large eggs
  • 3 Ounces salsa of choice
  • 3 Ounces nondairy beverage (used Silk Almond)
  • 1/2 Teaspoon black pepper
  • 1 1/2 Tablespoon minced onion flakes
  • 1 1/2 Cups fresh organic spinach (finely chopped)
  • 24 Ounce bag hash brown O’Brien (used Mr. Dell's)
  • 1/2 cup shredded cheese (or nondairy substitution)


The eggs should be slightly browned on top, before removing them from oven.


In a medium sized mixing bowl, whisk the eggs, salsa, almond beverage, black pepper and minced onion flakes.
Chop the spinach until finely minced.
In a large bowl add the frozen hash browns, spinach, and cheese. Stir all these ingredients together until evenly dispersed in hash browns.
Add the egg mixture to the hashbrown bowl and stir with a rubber spatula until all the frozen hash browns are evenly coated with the egg mixture.
IMG_7112 (1)
Grease a silicone muffin tray very slightly with olive oil, and place egg mixture in each muffin cup. Slightly press down mixture in each cup after filling.
Place in a 350 degree oven for 35-40 minutes. Remove from oven and cool in muffin tray for at least 30 minutes or until no longer hot. Remove and store in the refrigerator until ready to serve. Use within 3-4 days.

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