Egg Bites Recipe
Inspired by Starbucks, this egg bites recipe is an easy make-ahead breakfast that's great to take on the go! Made in a muffin tin with eggs, cottage cheese, melty cheddar, veggies, and bacon.
Servings: 12 servings
Ingredients
- 2 tablespoons olive oil
- ½ red onion diced
- ½ chopped red pepper
- 1 cup chopped broccoli florets
- 1 small zucchini diced
- 2 cloves garlic minced
- 1½ packed cups baby spinach
- 10 large eggs
- ¾ cup cottage cheese
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ⅔ cup grated cheddar cheese
- 8 ounces bacon cooked and crumbled (optional to use)
Instructions
- Prep. Preheat the oven to 350°F and liberally grease a muffin pan with butter or cooking spray.
- Sauté the veggies. Heat the olive oil over medium-high heat in a large, heavy-bottomed skillet. Add the onion and bell pepper to the skillet and sauté until the onion is translucent, about 2 minutes. Add the broccoli and zucchini. Sauté until the veggies have softened to your liking. Add the garlic and spinach and sauté for a minute, or until the spinach has wilted. Turn off the heat. Set the pan aside.
- Blend. Add the eggs, cottage cheese, salt, pepper, and oregano to a blender and blend until well combined.
- Put it all together. Add the sautéed veggies, egg mixture, cheese, and bacon (if using) to a larger mixing bowl and stir to combine.
- Bake. Ladle the egg mixture into the prepared muffin pan, filling each tin nearly to the top. Bake for 22 to 25 minutes or until the eggs are set.
- Finish. Remove the pan from the oven and let the egg bites cool for 5 minutes before removing them from the pan.
Nutrition
Calories: 201kcal | Carbohydrates: 3g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 157mg | Sodium: 461mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 1mg
