Ingredients
- 8 eggs
- 1 cup cottage cheese 0% or 2% work best!
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ tsp onion powder
- ½ cup cheese shredded
- 1 cup mix-ins of choice ie. chopped spinach, diced peppers, broccoli florets, cooked sausage, ham etc.
Instructions
- Preheat oven to 350 F and lightly grease a silicone muffin tray. I like using non-stick cooking spray to help ensure the egg bites easily slide out of the tray once baked (though a little oil will work as well)!
- In a high powered blender, add eggs cottage cheese, and spices. Blend until smooth.
- Divide the egg mixture into the prepared silicone muffin tray (pouring about ¼ cup in each cavity).
- Top each cup with cheese and desired mix-ins. Use the back of a spoon to gently mix the toppings into the egg cups. You may want to add a sprinkle of additional cheese to the top of each cup.
- Bake for about 18-22 minutes or until the egg cups are no longer jiggly and the eggs look set. Allow to cool slightly before removing from the tray.
Notes
If you would liek to substitue whole eggs for egg whites I recommend using about 1.5 cups of egg whites (about 12 egg whites)! However please note I do find the version without whole eggs to be a little more wet and not quite as fluffy!
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1egg bite | Calories: 79kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 176mg | Potassium: 64mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 0.01mg | Calcium: 65mg | Iron: 1mg
