Cottage Cheese Egg Bites
Cottage Cheese Egg Bites are light, fluffy, and full of protein. Make a batch on the weekend and enjoy healthy breakfast all week.
Servings: 12 egg bites
Calories: 60kcal
Ingredients
- 8 large eggs
- 1 cup cottage cheese I used 2% fat
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh basil finely chopped
Instructions
- Preheat oven to 350 F and line muffin tin with parchment paper liners. Set aside.
- In a blender or food processor, add eggs, cottage cheese, salt and pepper. Blend until smooth. Then add basil and give blender a few shakes to distribute it.
- Pour egg mixture into prepared muffin pan and bake for 25-28 minutes or until toothpick inserted in the middle of center egg bites in the pan comes out clean and tops are slightly golden and egg bites have puffed up.
- Remove from the oven and enjoy.
Video
Notes
- Store: Refrigerate egg bites in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
- Freeze: Cook and cool egg bites. Transfer in an airtight container with a lid and freeze for up to 3 months.
Nutrition
Serving: 1 egg bite | Calories: 60kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 195mg | Fiber: 0.03g | Sugar: 1g