Egg Bites

Tessa Ludwig
These are such a great item to always have on hand. We eat them regularly for breakfast. And I find the kids having them often for snack time. Which is why I now make about 48 of them at a time.
I used to make them in my muffin tins with parchment cupcake liners, which yields about 18 egg bites. I have switched to using the silicone cupcake pans. I place them on an extra large cookie sheet to be stable in the oven. When using the silicone cupcake pans the recipe yields 16 egg bites.
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Prep Time 15 mins
Cook Time 25 mins
Course Breakfast, Snack
Cuisine American
Servings 18 Egg bites
Calories 73 kcal

Equipment

Muffin pans optional
Parchment cup cake liners optional
Ninja Blender
Silicone cupcake pans optional
Extra large baking sheet optional

Ingredients
 

Blended egg mixture

  • 7 large eggs
  • 1 cup of liquid egg whites
  • 1 cup 4% small curd cottage cheese
  • 1 cup shredded cheese

Optional Ingredients

  • 1 oz diced sauteed sweet onion
  • 1 oz diced sauteed white mushroom
  • 4 slices of high quality diced and cooked bacon I use Hempler’s
  • 1 oz cooked crumbled breakfast sausage
  • 1 oz diced sauteed bell peppers
  • Any other vegetables or breakfast meat you like

Instructions
 

Oven prep

  • Preheat oven to 300 degrees.
  • Place pan filled with water on the bottom rack of the oven, this adds moisture to the oven and egg bites.

Blended egg mixture

  • Place eggs, liquid egg whites, cottage cheese, and shredded cheese in a blender (I use a Ninja blender).
  • Blend egg mixture until you can no longer see cottage cheese chunks.

Cupcake pans with parchment liners

  • Line cupcake pans with parchment cupcake liners.
  • Divide optional ingredients evenly between the lined cups.
  • Pour blended egg mixture over the optional ingredients evenly between cups.
  • Place in the preheated oven and bake for 25 min, or until they are no longer jiggly.
  • Cool and store in an airtight container in the fridge. Reheat in the microwave for 1 min covered.

Silicone cupcake pans on extra large baking sheets

  • Place silicone cupcake pans on a large baking sheet.
  • Divide optional ingredients evenly between the lined cups.
  • Pour blended egg mixture over the optional ingredients evenly between cups.
  • Place in the preheated oven and bake for 30 min, or until they are no longer jiggly.
  • Cool and store in an airtight container in the fridge. Reheat in the microwave for 1 min covered.

Nutrition

Serving: 1egg biteCalories: 73kcalCarbohydrates: 1.2gProtein: 7.6gFat: 4.2gSaturated Fat: 1.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.7gCholesterol: 79.8mgSodium: 145mgPotassium: 46.5mgSugar: 0.6g
Tried this recipe?Let us know how it was!

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