Description

These Egg Bites are packed with flavor and easy to make, featuring a creamy blend of eggs and cheese with customizable fillings for a nutritious breakfast or snack.

Ingredients

Scale

6 large eggs
1 cup whole milk cottage cheese or almond milk cream cheese
1/2 cup shredded gruyere cheese or sharp cheddar, or use miyoko’s plant based cheese or omit
1/2 cup shredded monterey jack or mozzarella cheese, or all 1 cheese
1/4 teaspoon fine sea salt
Freshly ground black pepper
a dash of hot sauce, if desired
3 to 4 pieces cooked bacon, crumbled into small pieces (optional)
1 roasted red bell pepper, diced (optional)
3 chopped scallions, white and light green parts only (optional)
1 cup fresh baby spinach, chopped (optional)
1 cup sauteed sliced mushrooms, chopped (optional)
chopped cooked hash browns (optional)

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Instructions

Preheat the oven to 325°F and line a muffin pan with 12 silicone muffin liners or grease the tin with olive oil or avocado oil.
In a blender, combine the eggs, cottage cheese, gruyere cheese, monterey jack cheese, salt, pepper, and hot sauce until smooth, about 60 to 90 seconds.
Distribute optional fillings into the muffin cups and pour the egg mixture evenly into them, filling about 3/4 full. Stir each cup to mix the fillings throughout.
Place the muffin tin in a rimmed baking sheet and add 2-3 cups or a 1/4-inch layer of hot water to the baking sheet. Bake for 40 minutes or until the tops are golden, firm, and springy.
Carefully remove the muffin pan from the oven, let the egg bites cool in the pan for 15 minutes before serving.

Notes

These egg bites can be customized with your favorite ingredients or leftovers.
Store leftover egg bites in the fridge for up to 4 days or freeze them for longer storage.
Reheat in the microwave for a quick and easy breakfast option.

Nutrition

Serving Size: 1 egg bite
Calories: 98
Sugar: 1g
Sodium: 200mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 8g
Cholesterol: 170mg