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high-protein egg bites
Jemero Carter

High-Protein Egg Bites

High-Protein Egg Bites
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Breakfast
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese
  • ½ teaspoon fine sea salt
  • 1 jar 8 oz sun-dried tomatoes, drained and roughly chopped
  • A large handful of baby spinach chopped
  • ⅓ cup fresh basil thinly sliced
  • Crumbled feta optional
  • Freshly ground black pepper optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin very well with nonstick spray.
  2. Add the eggs, cottage cheese, and salt to a blender. Blend until smooth and creamy.
  3. Pour the mixture into a bowl. Stir in the chopped sun-dried tomatoes, spinach, and basil.
  4. Divide the mixture evenly between the muffin cups, filling each about three-quarters full.
  5. If desired, sprinkle each cup with a little feta and black pepper.
  6. Bake for 20–22 minutes, or until the centers are set and the tops are slightly puffed.
  7. Let the egg bites cool in the pan for at least 5 minutes. They may deflate a bit as they cool.
  8. Serve warm, or cool completely and refrigerate in an airtight container for up to 5 days.

Notes

  • Protein: 7.5–9 g
  • Total Fat: 5–6.5 g
    • Saturated Fat: 2–3 g
    • Monounsaturated Fat: ~1.5–2 g
    • Polyunsaturated Fat: ~0.5 g
  • Cholesterol: 105–130 mg
  • Total Carbohydrates: 1.5–3 g
    • Fiber: 0.3–0.6 g
    • Sugars (natural): 1–2 g
  • Net Carbs: ~1–2.5 g