Egg Bites Recipe
These egg bites make a high-protein addition to your mornings. They’re great for meal prep breakfasts, pack and reheat easily, and are super quick to make a whole batch!
Ingredients
- Cooking spray
- 8 eggs
- 1 cup cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- ¼ teaspoon fine salt
- Pinch of black pepper
- Fresh chives, roughly chopped
Directions
- 1
Mist the cups of a silicone muffin pan lightly with cooking spray. Preheat the oven to 350℉.
- 2
In a blender, blend together the eggs, cottage cheese, cheddar, salt, and pepper until smooth. (Note: A small blender, like a Nutribullet, works great for this).
- 3
Divide the egg mixture into the cups of the muffin pan filling each about half full. Sprinkle with the chopped chives. You can also add any other mix-ins, such as veggies or bacon, to the cups at this stage.
- 4
Bake for 20-22 or until muffins are slightly firm to touch in the center. Remove the muffin pan from the oven. The egg bites will be puffed up but they will settle down into the cups a bit after removing from the oven. Let the egg bites cool a few minutes before removing them out of the pan to enjoy to store for later.
- 5
Store egg bites in an airtight container in the refrigerator for up to 5 days.