Description
These High Protein Egg Bites are a delicious and nutritious breakfast option, packed with eggs, Greek yogurt, cottage cheese, and fresh vegetables. Baked to perfection, they offer a fluffy, creamy texture with a savory blend of cheddar cheese, spinach, and bell pepper. Optional cooked bacon or turkey sausage adds a flavorful protein boost, making these egg bites perfect for meal prepping or a quick, satisfying meal.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/3 cup chopped spinach
- 1/4 cup diced bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Protein Addition
- 1/4 cup cooked bacon or turkey sausage (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with silicone molds to ensure the egg bites don’t stick.
- Blend the Base Mix: In a blender, combine the eggs, plain Greek yogurt, and cottage cheese. Blend until the mixture is smooth and frothy, which helps create a creamy texture for the egg bites.
- Mix in Add-ins: Pour the blended mixture into a large bowl. Stir in the shredded cheddar cheese, chopped spinach, and diced bell pepper. Season the mixture with salt and black pepper to taste.
- Fill the Muffin Cups: Evenly pour the mixture into the prepared muffin cups. If using, add small pieces of cooked bacon or turkey sausage to each cup for extra protein and flavor.
- Bake the Egg Bites: Bake in the preheated oven for 22 to 25 minutes, or until the centers are set and the tops are slightly golden. Once done, let them cool for about 5 minutes before carefully removing them from the muffin tin.
Notes
- You can customize these egg bites with other vegetables or cheeses to your liking.
- For a dairy-free version, substitute Greek yogurt and cottage cheese with dairy-free alternatives.
- Make sure not to overfill the muffin cups to prevent overflow during baking.
- Allow the egg bites to cool slightly before removing to keep their shape intact.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
