Ditch the Starbucks drive-through and make these quick-baked grab-n-go egg bites with cottage cheese instead! Packed with 14 grams of protein per serving and loaded with veggies, this healthy breakfast idea is made in a muffin tin and is perfect for meal prep.
PRINT RECIPE:https://cleananddelicious.com/grab-n-go-egg-bites-with-cottage-cheese-14g-protein/
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TIMESTAMPS
0:00 Intro
0:42 Why high-protein breakfasts?
1:02 The moist/tender hack
1:44 Preparing the fillings
2:51 Muffin pans and liners
4:08 Preparing the muffin pan
4:39 Preparing the egg mixture
5:16 Best friends!
5:33 Combining the ingredients and baking
6:19 Intentional eating + The Don’t Diet
6:51 Enjoy!
7:37 Storing your Egg Bites
7:49 Outro
COTTAGE CHEESE EGG BITES RECIPE
8 eggs
1 cup low-fat cottage cheese, I love Good Culture
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 cup diced red bell pepper
1 cup chopped spinach
1 ounce feta cheese
Add water to a 9×13 baking pan halfway to the top. Place on the bottom rack of the oven. This helps to keep the egg muffins moist and tender while baking.
Preheat the oven to 350℉. Generously grease a 12-cup, non-stick muffin pan with cooking spray, set aside. Alternatively, you can line the muffin pan with silicone muffin liners.
Combine the eggs, cottage cheese, black pepper, and oregano in a blender. Blend until well combined and smooth.
Evenly divide the peppers, spinach, and feta cheese among the muffin cups. I eyeball this, trying to make them as even as possible. Each muffin cup will have 2-3 tablespoons of veggies and cheese.
Pour about 1/3 cup of the egg and cottage cheese mixture on top of the veggies and cheese in each muffin cup. I like to start with less and then go back to make sure they are pretty even. Each cup should be 3/4 full or a tiny bit more.
Use a toothpick to stir the veggies and cheese a bit. This does not affect the flavor, but it helps bring them to the top as the egg muffins bake, which makes for a pretty muffin cup.
Bake for 20-25 minutes or until the muffins are set and cooked through the center. They will puff up when cooking and then deflate as they cool.
Cool for 12-15 minutes. Run a knife along the side of each muffin, remove, and enjoy!
Nutritional Information:
Serving: 2egg bites | Calories: 125kcal | Carbohydrates: 2g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 224mg | Sodium: 302mg | Potassium: 147mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
#cottagecheeseggbites #easybreakfastrecipes #proteinbreakfast
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