High-Protein Egg Bites
A grab-and-go breakfast staple. These creamy, protein-packed bites store beautifully for up to 5 days and reheat in under a minute. Think Starbucks egg bites, made at home, with better ingredients.
Ingredients
Cooking spray
8 large eggs
1 cup cottage cheese (4% or low-fat)
1/2 cup shredded sharp cheddar cheese
1/4 tsp fine salt
Pinch of black pepper
Fresh chives, roughly chopped
Optional mix-ins: roasted red bell peppers, baby spinach, sun-dried tomatoes, cooked turkey bacon
Instructions
Preheat oven to 350F. Lightly mist a silicone muffin pan with cooking spray (silicone is key for easy release).
In a blender, combine eggs, cottage cheese, salt, and pepper. Blend until completely smooth, about 30 seconds. A small Nutribullet works great here.
Pour the egg mixture into muffin cups, filling each about halfway.
Sprinkle with chopped chives and any optional mix-ins.
Bake 20-22 minutes, until bites are slightly firm to the touch in the center.
Remove from oven. Bites will be puffed but will settle as they cool. Let cool a few minutes before removing from pan.
Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30-45 seconds.
