Egg Bites
Breakfast |
Gluten-Free |
Kid Approved |
Quick & Easy |
Side Dishes |
Snacks |
No Added Sugars |
Vegetarian |
WIC Friendly |
Nut-Free
With so many ways to customize these convenient egg bites, breakfast boredom is a thing of the past.
6
Servings
28 minutes
Total Time
$0.61
Cost per serving *
| Temperature: | 375 degrees |
| Serving size: | 2 egg bites |
| Prep time: | 10 minutes |
| Cook time: | 18 minutes |
| Total time: | 28 minutes |
| Equipment: | Muffin tin Medium mixing bowl |
| Utensils: | Fork Spatula or butter knife Measuring cups and spoons |
* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.
Nutrition Facts
Recipe PDFIngredients
Non-stick spray
1/2 cup 2% low-fat cottage cheese
10 large eggs
1/2 tsp salt
1/4 tsp black pepper
About 1.5 cups chopped or shredded add-ins:
- Spinach, mushroom, and mozzarella [1 cup fresh spinach, 1/2 cup mushrooms, 1/3 cup mozzarella]
- Broccoli and cheddar [1 cup broccoli, 1/2 onion, 1/3 cup cheddar]
- Tomato, bell pepper, onion, cheese [1 Roma tomato, 1 bell pepper, 1/2 onion, 1/3 shredded cheese blend]
- Tomato, artichoke, and feta [1 Roma tomato, 1/2 onion, 7 ounces artichoke hearts in brine drained, 1/3 cup feta cheese]
Instructions
- Before you begin, wash your hands, surfaces, utensils, tops of cans, and produce.
- Preheat the oven to 375 degrees. Prepare a muffin tin by spraying with non-stick spray.
- Add 3 large spoonfuls of add-ins to each cup of the muffin tins until cup is mostly filled.
- Add cottage cheese to a medium mixing bowl. Mash with fork until curds are smooth. Add the eggs, salt, and black pepper to bowl with cottage cheese. Whisk with fork until mixture is smooth.
- Pour the egg mixture into each cup of the muffin tin, each cup will be filled almost to the top.
- Bake the egg muffins in the oven for 20-23 minutes, or until centers look set, and edges are golden. Do not over-bake or muffins may become too firm.
- Allow the muffins to cool in the muffin tin for 10 minutes or until cool enough to touch. Using a small spatula or butter knife run tip between the edge of the egg muffin and muffin tin to loosen. Allow to finish cooling on a plate or rack. Keep leftovers refrigerated for up to 3-4 days.
Tips
- When cooking eggs, internal temperature should be 165 degrees or above.
- This recipe works great without a blender but might have visible small pieces of cottage cheese cooked in the eggs! For a smoother egg bite, blend cottage cheese with a blender until smooth before adding.
- These egg muffins are good with any add-ins! Get creative and put your favorite vegetables or lean breakfast meats and fillings into these muffins!
- These muffins freeze well, freeze in an air-tight container or zip-close bag for up to 2 months. To defrost, leave in refrigerator for a few hours until soft. Microwave for 25-30 seconds to reheat and eat.
Featured
Ingredients
Ingredients
What goes in Egg Bites?
Spinach
Bell Pepper
Eggs
Mushrooms
Cottage cheese
Nutritional Information(Per Serving)
CALORIES
170
TOTAL FAT
11g
SODIUM
400mg
TOTAL CARBS
3g
PROTEIN
14g
