Homemade Egg Bites
These mini egg muffins are not only versatile but can also be easily customized to suit different tastes and dietary needs.
Equipment
- muffin tin
Ingredients
- 8 Eggs
- 1 Cup Cottage Cheese Not low fat, it will make them watery
- 1/2 tsp Kosher salt
- 1/4 tsp Freshly ground pepper
Mix In Options
- 1 cup shredded cheese any cheese you like, cheddar, swiss, gouda, feta, or even goat
- 1 cup Cooked meat diced Bacon, ham, sausage, chorizo
- 3/4 cup Bell pepper chopped Raw or sautéed
- 1/2 cup Red Onion diced Raw or sautéed
- 8 oz jar sun-dried tomatoes in oil, drained and roughly chopped
- 2 large Handfuls of baby spinach roughly chopped If your spinach is frozen or sautéed, make sure you roll it in a towel and ring all the water out!
Have fun mixing and matching and creating new ideas
Instructions
- Prep oven and baking pan. Heat oven to 350°F. Mist a 12-cup muffin pan very thoroughly with avocado oil.
- Blend. Combine the eggs, cottage cheese and salt in a blender. Pulse a few times until smooth.
- Pour egg mixture into the prepared muffin tin to 3/4 full.
- Sprinkle in the toppings you choose and give a little stir with a knife.
- Baking times will vary depending on the tin size. For an average muffin tin, it takes about 20 minutes or until muffins are slightly firm to touch in the center. Remove the muffin pan from the oven. The egg bites will be puffed up, but they will settle down into the cups a bit after removing from the oven. Let the egg bites cool for a few minutes before removing them from the pan to enjoy and store for later.
- To properly store them, first, allow the egg bites to cool completely. Then, place them in an airtight container or ziplock bag and store them in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
Tried this recipe?Let us know how it was!