Protein-packed Egg Bites
Start your day with a protein-packed breakfast you can make ahead, freeze, and quickly reheat. These egg bites are prefect for school mornings, busy families, or anyone who just needs a healthy breakfast boost.
Equipment
- blender, immersion blender, or food processor
Ingredients
- 8 large eggs
- ½ cup cottage cheese
- ⅛ tsp salt
- ¼ tsp ground black pepper
- 1 lb fully cooked breakfast meat like bacon, ham or sausage
- 1 cup shredded cheddar cheese (or your favorite cheese)
- diced vegetables, optional
Instructions
- Heat oven to 325℉. Place a small dish, like 8x8 glass pan, with water in the oven. (Bake egg bites with this pan of water in the oven to keep the air moist.)
- With a blender or hand-held immersion blender, blend the eggs and cottage cheese until smooth. Whir in the salt and pepper.
- Butter a silicone mini muffin pan. Place on a large cookie sheet. (This recipe can make 12 regular size muffin egg bites or 24 mini size muffin bites.)
- Fill each cup with a little bit of the meat and cheese and veggies if you're using. Pour egg mixture into each cup, DON'T fill all the way to the top.
- Bake 20-30 minutes, turning the pan halfway through the baking time to cook evenly. You can poke a toothpick in the center to be sure the eggs are cooked. The cooking time varies depending on the size of egg bite you are baking.
- Cool for 5 minutes and then pop the egg bites out and cool completely on a cooling rack.
- Store in the refrigerator up to 4 days. Reheat in microwave for about 1 minute or in an air fryer. Can be frozen for up to 3 months. Reheat in microwave or air fryer.
Nutrition
Calories: 130kcalCarbohydrates: 1gProtein: 14gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 140mgSodium: 648mgPotassium: 57mgFiber: 0.01gSugar: 1gVitamin A: 265IUCalcium: 90mgIron: 1mg
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All text and images © Staci Mergenthal • Random Sweets
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