Cottage Cheese Egg Bites
These cottage cheese egg bites are a perfect make-ahead-meal for meal prepping, or to feed the masses at breakfast. Full of flavor and high in protein.
Servings: 4
Ingredients
- 6 large eggs
- 3/4 cup cottage cheese 4% small curd
- 1/2 cup cheddar cheese shredded
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 4 slices cooked, crumbled bacon
- 1 medium red bell pepper diced
- 2 green onions sliced
Instructions
- Preheat the oven to 350°F (177°C)and grease a nonstick muffin tin with butter or olive oil.
- Place the eggs, cottage cheese, cheddar cheese, salt, and pepper into a blender. Blend until smooth, about 45 seconds to a minute.
- In a small bowl, mix the crumbled bacon, diced roasted red bell peppers, and chopped green onions.
- Evenly distribute the bacon and vegetable mixture among the muffin cups. Pour about 1/4 cup of the egg mixture over the vegetables in each well, then evenly divide any remaining mixture among the cups. Sprinkle the top with any leftover vegetables and bacon.
- Bake in the preheated oven for 18 to 22 minutes or until the eggs are set and the tops are lightly golden.
- Allow the egg bites to cool for 5 minutes before removing them from the pan to prevent them from breaking.
Notes
Even Filling: Ensure each muffin cup has an equal amount of fillings and egg mixture for consistent cooking and flavor.
Blender Use: Blending the eggs and cottage cheese creates a smooth, even texture that’s key for creamy egg bites.
Customize Fillings: Feel free to add different vegetables or cheeses according to your taste preferences.
Nutrition
Calories: 251kcal | Carbohydrates: 5g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 308mg | Sodium: 605mg | Potassium: 278mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1597IU | Vitamin C: 39mg | Calcium: 183mg | Iron: 2mg