Description
These quick & easy egg bites are the perfect make-ahead breakfast. During the hectic work week, prepare them in 35 minutes, store them in the refrigerator, or freeze them and reheat them. vegetarian and keto.
Ingredients
- six giant eggs
- 1 1/4 cups of full-fat 4% cottage cheese
- 1 1/4 cups shredded cheese, such as pepper jack, gruyere, cheddar, and mozzarella
- 14 teaspoon of salt
- 1/4 cup pepper
- 1 chopped or sliced roasted bell pepper (from a jar, or sub-canned green chilies, drained)
- 14–1/2 cup ribbons of fresh basil (or sub cilantro or dill)
- 6 to 12 cherry tomatoes, sliced, are an option.
- 3 tablespoons of parmesan are optional.
Instructions
- Set the oven to 300 f. To generate steam, put a pan of water on the lower rack that is 1/4 inch deep. In the notes
- Use olive oil to coat a regular, non-stick muffin pan.
- Use muffin liners if you’re not using nonstick.
- In a blender, combine the eggs, cottage cheese, shredded cheese, salt, and pepper. Process until completely smooth.
- Fill each muffin cup in the oiled muffin tins with about 3/4 of the batter.
- Basil and roasted pepper should be added on top after a little tossing. Add a cherry tomato on top and a little dusting of parmesan cheese.
- The egg bites should bake for 20 to 24 minutes, until they are firm and brown, on the middle rack of the oven (over the water pan). Be doubly sure the center ones are set– they usually take 1-2 minutes longer than the ones on the edges.
- Let cool 5- 10 minutes, loosen the edges with a knife, and carefully scoop them out with a spoon.
- These will keep up to 4 days in the fridge or can be frozen and reheated.
Nutrition
- Serving size: 1 egg bite
- Calories: 122
- Sugar: 1.4 g
- Sodium: 278.2 mg
- Fat: 8 g
- Saturated fat: 3.8 g
- Carbohydrates: 1.9 g
- Fiber: 0.3 g
- Protein: 10.3 g
- Cholesterol: 112.6 mg
