Description
These High Protein Egg Bites are a nutritious and delicious breakfast option packed with eggs, Greek yogurt, cottage cheese, and vegetables. Baked to perfection in a muffin tin, they offer a convenient, high-protein meal perfect for busy mornings or meal prep.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup cottage cheese
Vegetables and Cheese
- 1/2 cup shredded cheddar cheese
- 1/3 cup chopped spinach
- 1/4 cup diced bell pepper
Seasoning and Meat (Optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cooked bacon or turkey sausage (optional)
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line it with silicone molds to prevent sticking.
- Blend Egg Base. In a blender, combine the eggs, plain Greek yogurt, and cottage cheese. Blend until the mixture is smooth and frothy to ensure a creamy and airy texture.
- Combine Ingredients. Pour the blended mixture into a large bowl. Add shredded cheddar cheese, chopped spinach, and diced bell pepper. Season with salt and black pepper, then mix thoroughly to evenly distribute all ingredients.
- Fill Muffin Cups. Evenly pour the mixture into the prepared muffin cups. If desired, add cooked bacon or turkey sausage to each cup for added flavor and protein.
- Bake Egg Bites. Bake in the preheated oven for 22–25 minutes, or until the centers are set and the tops are lightly golden brown. Allow the egg bites to cool for 5 minutes before removing them from the pan to serve.
Notes
- You can substitute the cheddar cheese with mozzarella or pepper jack for a different flavor.
- Adding cooked vegetables like mushrooms or onions can increase the veggie content and taste.
- For a vegetarian version, omit the bacon or turkey sausage.
- These egg bites can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat in the microwave for about 30-45 seconds before serving.
