MUFFIN PAN EGG BITES RECIPE
Easy egg bites made with pantry staples! Protein-packed, customizable, and perfect for meal prep or busy mornings. A breakfast favorite!
Servings: 6 servings
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese fat-free, low-fat, or full-fat
- 1/2 cup shredded light cheese of your choice we used Trader Joe's Mexican light cheese
- 3 tablespoons sliced green onions
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Crack the eggs into a large bowl. Then, whisk them.
- Stir in the cottage cheese, shredded light cheese, sliced green onions, salt, and pepper. Mix until everything is incorporated.
- Lightly spray a non-stick muffin pan with oil, then evenly divide the egg mixture among the cups.
- Bake at 350°F for 24-26 minutes, or until the egg bites are set and cooked through.
- Let the egg bites cool in the pan for at least 15 minutes before removing and serving.
Video
Notes
- Cheese Options: We used the Mexican light shredded cheese blend from Trader Joe’s for this recipe. Some other options are light cheddar cheese, shredded light Mozzarella, crumbled light feta cheese, grated Parmesan cheese, Monterey Jack cheese, Gruyere cheese, or light Swiss.
- Cottage Cheese To Use: You can use fat-free, low-fat, or full-fat cottage cheese.
- Green Onions Substitution: You can omit the green onions altogether or replace them with 2 tablespoons of diced sweet onion, white onion, brown onion, or chives.
- Muffin Pan: For this recipe, use a non-stick muffin pan. Spray the muffin pan with oil to help ensure the egg bites don’t stick to the pan. Or, you can use silicone muffin cups and lightly spray them with oil.
- Storage: Store leftover egg bites in an airtight container in the refrigerator for 3-4 days. Or, freeze them in a freezer-safe container for 1-2 months.
Nutrition
Calories: 87kcal | Carbohydrates: 1.4g | Protein: 9.3g | Fat: 4.6g | Saturated Fat: 1.9g | Cholesterol: 127mg | Sodium: 227mg | Fiber: 0g | Sugar: 0.7g