These protein packed egg muffin bites are easy, versatile, and delicious. We recommend pairing them with a piece of fruit, whole grain toast, or in between and English muffin for a quick breakfast sandwich on the go.
Prep Time
10 minutes
Cook Time
18-20 minutes
Makes
12 egg muffins
Ingredients
Avocado or olive oil spray
3 cups finely chopped vegetables of choice (bell pepper, zucchini, onion, spinach)
12 eggs
1 cup 4% fat cottage cheese
½ cup shredded cheddar cheese
2 tbsp corn starch
1 tsp salt
1 tsp pepper
2 tsp garlic powder
Preparation
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 12-cup muffin tin.
- While the oven is preheating, chop vegetables and sauté in a greased skillet until softened.
- Blend eggs, cottage cheese, corn starch, and seasonings until smooth.
- Add blended egg mixture to a large bowl. Stir in sauteed vegetables, and shredded cheese.
- Divide into the muffin cups (about ¾ full) and bake for 18-20 minutes until fluffy and set.
- Allow to cool. Enjoy!
- Store in an air tight container in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition Information
Serving Size: 1 egg bite
Calories: 130, Fat: 7g, Sat Fat: 3g, Protein: 10g, Carbohydrates: 4.7g, Fiber: 0.5g, Sodium: 300 mg
Adapted from: @rachaelgoodeats
