Description
These High Protein Egg Bites are a delicious and nutritious breakfast option packed with eggs, Greek yogurt, cottage cheese, and veggies. Baked to perfection in a muffin tin, they offer a convenient, portable, and protein-rich start to your day with optional savory bacon or turkey sausage.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup cottage cheese
Add-ins
- 1/2 cup shredded cheddar cheese
- 1/3 cup chopped spinach
- 1/4 cup diced bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Protein
- 1/4 cup cooked bacon or turkey sausage
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone molds to prevent sticking during baking.
- Blend base mixture: In a blender, combine the eggs, plain Greek yogurt, and cottage cheese. Blend the ingredients until the mixture is smooth and frothy, ensuring a light texture in the finished egg bites.
- Mix in add-ins: Pour the blended mixture into a large mixing bowl. Stir in the shredded cheddar cheese, chopped spinach, diced bell pepper, salt, and black pepper evenly to distribute the flavors.
- Fill muffin cups and add optional protein: Evenly pour the egg mixture into the prepared muffin cups. If desired, add cooked bacon or turkey sausage into each cup for extra flavor and protein boost.
- Bake and cool: Bake the egg bites in the preheated oven for 22 to 25 minutes or until the centers are set and the tops turn lightly golden. Remove from the oven and let them cool for 5 minutes before carefully removing from the pan to serve.
Notes
- Use silicone molds for easier removal of egg bites.
- The optional bacon or turkey sausage adds extra flavor but can be omitted for a vegetarian option.
- Egg bites can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- Feel free to swap cheddar cheese with your preferred cheese.
- You can add other vegetables like mushrooms or onions according to your taste.
