You may be familiar with egg bites that are offered at Starbucks or in the freezer section. They are super convenient and offer a grab and go high-protein option for breakfast or lunch. They can be, however, loaded with too much cheese and have a steep price tag. Even with escalating egg cost, you can make these at home for a fraction of the cost of buying them out and can control the ingredients to make them a lot healthier.
The addition of cottage cheese makes the egg bites fluffy and adds protein. Adding vegetables is a great way to get vegetables in your morning meal, something that is not always easy. One key to successful egg bites is the right recipe (see below) and the right pan. I have found that a silicone pan lightly sprayed with olive oil is the ticket. You can find a silicone pan for under $10 at most stores that have a kitchen equipment section or online. Make sure you don’t get the mini muffin size or the large muffin size. You want a pan that makes 12 regular size egg bites and is 2.75 inches in diameter. You can, of course, also use a regular muffin pan, just spray well with olive oil spray and be ready for the possibility of the egg bites sticking.
Egg Bites Recipe
Makes: 12 2.75 inch egg bites
Ingredients & Directions:
- 7 eggs
- 1 cup cottage cheese
- Black pepper, to taste
- Olive oil spray
- Toppings/filling as you desire*
*You can use any fillings that you like. Make sure fillings are precooked as they will not cook very much in the oven. Chopped mushrooms, chopped onions, spinach, jalapeno peppers, all make great additions. Cook and drain them well so you don’t add too much liquid to the egg bites. Note: if you use fresh spinach, cook it well and squeeze out the liquid using a clean kitchen towel or paper towel. You can also top the egg bites with a bit of shredded cheese.
- Preheat oven to 350 degrees Fahrenheit.
- Place the eggs, cottage cheese, and black pepper in a blender.
- Blend until smooth.
- Place silicone muffin pan on a cookie sheet or baking tray.
- Pour egg mixture evenly into a 12-muffin pan.
- Top with desired fillings.
- Bake for 20-25 minutes or until a toothpick inserted into the middle of the egg bites comes out clean.
- Cool for 5-10 minutes and remove from the pan.
- Store in an airtight container in the refrigerator.
- Reheat in the microwave for 45 seconds prior to serving.
Nutrient analysis is for egg bites made with 2 t each of cheddar cheese and cooked spinach.
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