High Protein Egg Bites Recipe (Oven Baked!)

High Protein Egg Bites Recipe (Oven Baked!)

from highproteinkitchen.com
35 min
6 servings

This copycat Starbucks oven-baked high protein egg bites recipe has 15 grams of protein per serving! It is an easy to make low-calorie and low-carb breakfast choice - with a little weekly meal prep using a blender and a muffin pan, you'll have breakfast covered for the week.

Ingredients

  • 7 large eggs (can get away with 6 eggs if necessary)
  • 1 cup greek yogurt (or cream cheese, or ricotta cheese)
  • 1 cup cheese (of choice, shredded or crumbled, about 1 teaspoon per muffin cup)
  • 1/2 cup onion (small diced (about 1/4 medium onion), or 1 teaspoon onion powder)
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic (minced)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 bell pepper (small diced)
  • 1 cup fresh spinach (chopped, or kale)
  • 1 tablesoon chives (chopped)

Directions

  1. 1

    Position your oven racks so that one is in the lowest position, and the other is in the middle position. Preheat the oven to 300°F.

  2. 2

    Fill a 9"x13" baking dish with hot water (boiling water from a kettle is even better) and place it on the lower rack. This is going to create steam as the egg bites cook and will help them get a similar texture to sous vide cooking.

  3. 3

    Spray a nonstick muffin pan with nonstick cooking spray to ensure the egg bites won't stick. We're not using any liners, so make sure you've covered every inch!

  4. 4

    In a blender, combine the eggs, yogurt, cheese, onion, cornstarch, garlic, salt, and pepper. Blend until smooth, 15-30 seconds. Note: If you'd prefer to leave out the onion so your egg bites have a little added crunch, you can omit them at this stage.

  5. 5

    Distribute the egg mixture evenly between each of the cups of your prepared muffin pan. Each cup should be around 3/4 full.

  6. 6

    Evenly distribute the bell pepper, spinach, and chives between each cup, and then use a spoon or small spatula to press them down into the egg mixture a bit. Alternatively, you can add the veggies to the empty muffin cups and then pour the egg mixture over them.

  7. 7

    Bake on the middle rack (directly above the hot water bath on the lower rack) for 22 minutes or until the egg bites have set. They'll also have pulled away from the edges of the cups a little bit. They also may be a little rounded and puffy when they first come out, but then they'll deflate a bit as they set.

  8. 8

    Remove from the oven and let rest in the pan for 5 minutes. Remove the egg bites from the pan and transfer to a plate to cool completely before storing (or serve immediately, if you're going to enjoy them right now). Remove them from the pan either by carefully using a spoon or spatula to remove each one individually, or by placing a large cutting board or platter over the top of the pan and quickly flipping it upside down so that all the egg bites come out at once.