Breakfast Bites
Calories 130kcal
Ingredients
- 1 small red bell pepper chopped (about 3/4 cup)
- 1 shallot finely chopped
- 6 to 10 pitted kalamata olives chopped
- 3 to 4 oz 113 g cooked chicken or turkey, boneless, shredded
- 1 oz about 1/2 cup chopped fresh parsley leaves
- 8 large eggs
- Sea salt to taste
- 1/2 teaspoon Spanish paprika AIP-compliant
- 1/4 teaspoon ground turmeric optional
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder AIP-compliant
- 1 tablespoon nutritional yeast optional, for a cheesy flavor
Instructions
- Preheat your oven to 375°F (190°C). Brush a muffin tin with olive oil or line it with paper liners.
- In a bowl, combine the chopped red bell pepper, finely chopped shallot, and chopped kalamata olives.
- Add the shredded chicken or turkey and chopped fresh parsley to the mixture, stirring well.
- In a separate bowl, whisk the eggs until well combined. Season with sea salt, Spanish paprika, garlic powder, dried basil, ground turmeric (if using), and nutritional yeast (if using).
- Stir the egg mixture into the vegetable and meat mixture until well combined.
- Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the eggs are fully set and the tops are golden brown.
- Allow the Breakfast Bites to cool for a few minutes before removing them from the muffin tin.