Nori Egg Bites

These delectable Nori Egg Bites deliver savory, protein-rich eggs with the sweetness of bell peppers and the aromatic depth of green onions, all tied together with the unique umami punch of nori seaweed and a hint of sesame.

It’s an excellent choice for a quick breakfast, light lunch, or even a post-workout snack, as it comes together quickly and requires minimal cooking time. The finely diced vegetables and sliced nori strips are integrated into the scramble, ensuring every bite is packed with texture and flavor.

Why You’ll Love This Recipe

  • Quick and Easy: This entire dish can be prepared and cooked in under 10 minutes, making it the perfect go-to meal when you're short on time but refuse to compromise on nutrition.

  • Flavor Bomb: The combination of light soy sauce, sesame oil, and crispy nori seaweed creates a deep, satisfying savory flavor profile that elevates this far beyond a standard egg dish.

  • Texture Contrast: You get a wonderful interplay between the soft, fluffy scrambled eggs, the slight crunch of the bell peppers, and the delicate, crisp texture of the nori strips.

  • Customizable: It’s easy to customize! Add in sliced avocado for creamy richness, a dash of hot sauce for heat, or extra fresh herbs to make it uniquely yours.

Ingredients

  • 4 large eggs

  • 2 Tbsp water

  • 2 mini sweet bell peppers, finely diced

  • 2 stalks green onions, thinly sliced (separate white and green parts)

  • 1 Tbsp avocado oil (or another neutral-flavored cooking oil, like canola oil)

  • 1 tsp light soy sauce

  • 1 tsp sesame oil

Instructions

  1. Preheat your oven to 350°F (175°C).

  2. Heat the avocado oil over medium heat in a skillet. Add the diced bell peppers and the white parts of the green onions. Sauté, stirring occasionally, until soft and tender (about 5–7 minutes). Remove from heat and allow to cool completely.

  3. In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until well combined.

  4. Add the cooled sautéed vegetables to the egg mixture and whisk again. Line or grease a 12-cup mini muffin tin with cooking oil. Pour the mixture into the prepared cups, filling them almost to the top.

  5. Bake the egg cups for 20 minutes, or until puffed and cooked through.

  6. Remove from the oven and let cool slightly before serving. Serve warm or refrigerate in a tightly sealed container for up to 4 days.

  7. Top with sliced avocado, the reserved thinly sliced green onions, and nori seaweed strips (cut from 4 sheets of snack nori).

Makes 12 egg bites.

jamie mokComment