Egg Bites Recipe Recipe

Ingredients

Main Ingredients

• 6 large eggs
• 1.25 cups whole milk cottage cheese
• 1 to 1.25 cups shredded cheese (gruyere, cheddar, mozzarella, or pepper jack)
• 0.25 teaspoon salt
• 0.25 teaspoon pepper

Mix-Ins

• 0.75 cup roasted bell pepper, diced (from a jar, or canned green chilies)
• 0.25 to 0.5 cup fresh basil, ribbons (or cilantro or dill)
• 6 to 12 cherry tomatoes, halved (optional)
• parmesan cheese, for sprinkling (optional)

Instructions

Prepare

1. Preheat oven to 350°F.
2. Place a pan of water 1/4 inch deep on the lower rack to create steam.
3. Spray a standard muffin tin with olive oil and line with muffin liners.

Blend

1. Place the eggs, cottage cheese, shredded cheese, salt and pepper in a blender and blend until silky smooth.

Assemble and Bake

1. Divide half the batter into the muffin liners, filling them about halfway full.
2. Divide the roasted pepper and basil and top with the remaining egg batter.
3. Top with an optional cherry tomato and sprinkle lightly with parmesan cheese.
4. Place the egg bites on the middle rack (over the pan with water) and bake until set in the middle, golden, and slightly puffed—24-30 minutes.
5. Ensure the center ones are completely set (they usually take 1-2 minutes longer than the ones on the edges). Egg bites are cooked through when the internal temperature reaches 160°F.
6. Let cool 5-10 minutes; loosen the edges with a knife, and carefully scoop them out with a spoon.

Notes

• These egg bites are perfect for meal prep. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
• Reheat in the microwave for about 30 seconds or in the oven at 350°F for 5-7 minutes.
• Adapted from Once Upon a Chef.
• Nutrition per bite: 122 calories, 10.3g protein, 8g fat, 1.9g carbs, 1.4g sugar, 278.2mg sodium