For added satiation and nutrient intake, pair with a piece of whole wheat toast or your favorite fruit!
Prep Time
15 minutes
Cook Time
20 minutes
Makes
12 egg bites
Ingredients
8 eggs
1 cup (1%) cottage cheese
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ tsp onion powder
1 cup vegetables of choice, finely diced (ex: spinach, bell peppers, mushrooms, onions, broccoli)
½ cup cheddar cheese, shredded
Preparation
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 12-cup muffin pan with non-stick cooking spray.
- In a blender, add eggs, cottage cheese, and spices. Blend until smooth.
- Pour the egg mixture into a bowl and stir in the desired finely diced vegetables.
- Divide the mixture evenly into the muffin pan, pouring about ¼ cup in each cavity.
- Sprinkle shredded cheese over the top of each egg bite.
- Bake for about 18 to 22 minutes, or until the egg bites are set in the center and no longer jiggly.
- Allow to cool for 5 to 10 minutes before removing from the pan. Once cooled, cottage cheese egg bites can be stored in an airtight container in the refrigerator for up to 5 to 6 days.
Nutrition Information
Serving Size: 2 egg bites
Calories: 174, Fat: 10.6g, Sat Fat: 4g, Protein: 15.4g, Carbohydrates: 3.8g, Fiber: 0.4g, Sodium: 395.6g
Adapted from Nourished by Nic.
