Description
Delicious and nutritious High Protein Egg Bites that are perfect for breakfast or a protein-packed snack. These egg bites combine eggs, Greek yogurt, cottage cheese, and vegetables, baked to a golden finish with optional savory bacon or turkey sausage.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup cottage cheese
Vegetables and Cheese
- 1/2 cup shredded cheddar cheese
- 1/3 cup chopped spinach
- 1/4 cup diced bell pepper
Seasoning and Optional Protein
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cooked bacon or turkey sausage (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with silicone molds to prevent sticking.
- Blend the base mixture: In a blender, combine the 6 large eggs, 1/2 cup plain Greek yogurt, and 1/2 cup cottage cheese. Blend until the mixture is smooth and frothy, ensuring the proteins combine thoroughly for a fluffy texture.
- Combine ingredients: Pour the blended egg mixture into a large bowl. Stir in 1/2 cup shredded cheddar cheese, 1/3 cup chopped spinach, and 1/4 cup diced bell pepper. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to enhance the flavors.
- Fill the muffin cups: Pour the mixture evenly into the prepared muffin cups. If desired, add 1/4 cup cooked bacon or turkey sausage to each cup for added flavor and protein.
- Bake the egg bites: Bake the cups for 22 to 25 minutes, or until the centers are set and the tops turn lightly golden. Once done, let them cool for 5 minutes before removing from the pan to maintain their shape.
Notes
- Use silicone molds to make removal easier and reduce the need for greasing.
- You can substitute cheddar with other cheeses such as mozzarella or pepper jack for different flavors.
- Vegetables can be varied according to your preference, like adding mushrooms or onions.
- For a vegetarian option, omit the bacon or sausage.
- Ensure eggs are blended thoroughly for a smooth, fluffy texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
