Ingredients
Scale
- 4 slices bacon diced (optional)
- 1 cup finely diced vegetables*
- ¼ cup onion (finely diced)
- 1 tsp minced garlic
- 1 tablespoon butter (or olive oil)
- 8 eggs
- 1 cup cottage cheese
- ½ tsp fine sea salt
- ¼ tsp pepper
- ¼ tsp paprika
Instructions
- Preheat your oven to 350°F (177°C).
- Grease or butter the wells of two standard 12-cup muffin tins (preferably silicone), using 7-8 wells in each pan.
- In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and paprika until well mixed.
- In a skillet, heat butter or oil over medium heat. Sauté the diced bacon until crisp, then add the onions, garlic, and diced vegetables, cooking until softened.
- Divide the vegetable mixture evenly among the greased muffin wells, then pour the egg mixture over each, filling until just full.
- Bake in the preheated oven for about 25-30 minutes, or until the egg bites are set and slightly golden on top.
- Allow to cool for a few minutes before removing from the muffin tins.
Last Step:
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Feel free to swap in your favorite vegetables such as spinach, bell peppers, or mushrooms.
For added flavor, consider mixing in shredded cheese before baking.
These egg bites can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 170mg