Description
Delicious protein-packed egg bites perfect for breakfast, meal prep, or a quick snack—light, fluffy, and customizable.
Ingredients
Units
Scale
- 6 large eggs
- 1/2 cup cottage cheese or ricotta
- 1/4 cup milk (any kind)
- 1 cup shredded cheese (cheddar, Swiss, or mozzarella)
- 100 g cooked bacon, sausage, or ham, chopped (optional)
- 1/2 cup chopped spinach or kale (optional)
- 1/4 cup diced bell pepper or onion (optional)
- Salt and pepper, to taste
- Cooking spray or butter, for greasing
Instructions
- Preheat oven to 175 °C (350 °F). Grease a 12‑cup muffin tin or line with silicone liners.
- In a blender or bowl, combine eggs, cottage cheese (or ricotta), milk, salt, and pepper. Blend or whisk until smooth.
- Sprinkle chopped meat, vegetables, and cheese evenly into each muffin cup.
- Pour egg mixture over fillings, filling cups about ⅔ full.
- Bake for 18–22 minutes, until puffed and lightly golden on top and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before removing from tin. Serve warm, or cool completely before storing.
- Optional: freeze cooled bites in a single layer, then transfer to a freezer bag. Reheat from frozen in the microwave for 45–60 seconds.
Notes
- Customize fillings: use mushrooms, sun‑dried tomatoes, feta, or herbs.
- For dairy‑free, omit cottage cheese and use nondairy milk and cheese.
- To reduce fat, use turkey sausage or omit meat.
- Store in an airtight container in the fridge up to 5 days.
- Reheat in microwave or oven (175 °C/350 °F for 5–7 minutes) until warmed through.
Nutrition
- Serving Size: 1 egg bite
- Calories: 80 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 6 g
- Cholesterol: 125 mg