So today I had leftover Krab (fake crabmeat sticks) from my sushi making adventures this past weekend that I wanted to use up. So I developed this recipe for Seafood Egg bites, similar to my Breakfast Egg Bite recipe posted last month. This version is really tasty and so easy to make because I used some biscuit mix for the binder instead of crescent roll dough as a crust. It sort of helps it all to hold together well and gives it some body.
You could also make some tasty variations of this by substituting different proteins, veggies and cheeses. You should always feel free to add your own personal favorite ingredients to make a recipe your own. Try smoked salmon for the crab. Or totally change it up by using cooked sausage and cheddar cheese. Do a veggie version and add peppers to your onions and add chopped artichoke hearts to the final egg mixture.
Please let me know if you try this recipe and be sure to share other tasty variations.
- 5 Eggs
- ¼ Cup milk (2% or whole)
- ½ cup biscuit baking mix, like Bisquick
- ¼ cup sweet onion, slivered thinly
- 1 T. coconut oil
- 2 handfuls fresh spinach leaves, chopped into thin strips
- ½ teaspoon salt
- ½ teaspoon steak seasoning
- 1 teaspoon dill seasoning mix (Pampered Chef)
- ½ cup crab sticks, chopped
- ½ cup shredded mozzarella cheese
- Preheat oven to 350 F.
- In medium bowl, whisk eggs then add in milk, biscuit mix, salt, steak seasoning and dill mix.
- In small pan saute onion in coconut oil until tender.
- Toss spinach leaves over top and saute just 1-2 minutes more until spinach is tender.
- Stir sauteed onions and spinach into egg mixture.
- Generously spray muffin pan with non-stick spray.
- Divide mixture evenly between 12 muffin cups.
- Top each cup with shredded cheese.
- Bake for 15-20 minutes, until edges of each bite begin to turn brown.
- Cool 2-3 minutes and loosen edges with a knife to ensure that they come out of muffin cups in one whole piece.
- These can be frozen and then microwaved in the morning for a quick breakfast.
Thanks!