Tamagoyaki Egg Bites

Starbucks’ egg bites have always had a severe grip on me since they launched in their stores. Whenever I am on route to a trip and need a quick healthy bite to eat, I will gladly fork over $5 for those delicious healthy little delicacies. They’re satisfying, easy to munch on, and so fluffy on the inside. Alas, I am attempting to break free from my toxic addiction to those egg bites by creating my own at home with Japanese flavors and they’re much easier to make than you’d think! Here are my tamagoyaki egg bites that cost a fraction of the price and only take 30 minutes to whip up. The soy sauce, fresh vegetables, and dashi bake in the beaten egg mixture to make a savory yet vegetable packed bite of heaven.

Keep these in your refrigerator for a quick breakfast or pre-workout snack.

Ingredients: 

Cook time: 30 minutes | Makes: 12 bites

  • 7 eggs beaten or 1 carton of just egg 

  • 3 tbsp plant milk 

  • 1 tbsp garlic powder

  • 1 tbsp sesame oil

  • 1 tbsp soy sauce or tamari

  • ½ a sheet of nori, crumbled 

  • Dash of white pepper

  • 1 carrot, grated

  • 1 large handful of spinach, wilted

  • 1 stalk of green onions, green and white parts chopped 

  • 1 tsp of dashi powder

Instructions: 

  1. Preheat at 350 degrees 

  2. Blend eggs, milk, garlic powder, soy sauce, dashi powder, sesame oil, and pepper together until smooth. 

  3. Grate your carrot or finely chop it up. On a pan at medium heat, add your spinach and a dash of water to wilt. Chop green onions finely. Use your hands to crumble the nori sheet into small pieces.

  4. Oil a muffin tin well and evenly divide the egg mixture into each cup. Add your grated carrots, chopped green onions, spinach, and nori crumbles evenly into each cup. 

  5. Boil 3 cups of water and pour it into a baking dish then place at the bottom rack of your oven once it’s preheated. Place the muffin tin with the egg mixture on the top rack above. This will create steam while the egg bites bake. 

  6. Close the oven and bake for 25 minutes. Remove the muffin tin from the oven and let it cool before eating. Allow the baking dish with water to cool down as well before removing from the oven to avoid burning your hands. Store in the fridge for up to a week and enjoy!

Lazy Meals, Meal PrepBryn Yasuibreakfast, meal prep, japanese