Egg Bites
With so many ways to customize these convenient egg bites, breakfast boredom is a thing of the past.
Ingredients
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]
Equipment
Muffin tin
Medium mixing bowl
Fork
Spatula or butter knife
Measuring cups and spoons
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.
Nutrition Facts
Serving Size
2 egg bites
Per serving
Amount
Calories
170
Total Fat
11g
Sodium
400mg
Total Carbohydrate
3g
Protein
14g
