Egg bites—oh, the joy they bring to my mornings! They’re like little pillows of protein bliss, perfectly portable and irresistibly tasty. Whether you’re rushing out the door or leisurely sipping your morning coffee, these versatile bites make everything feel just right.
Remember that time when avocado toast was the breakfast darling? Well, egg bites are the new star, ready to be customized with your favorite flavors.
Steps
- Preheat your oven to 350°F and generously coat a 12-cup muffin pan with cooking spray to prevent sticking.
- In a blender, combine eggs, cottage cheese, and salt, pulsing a few times until the mixture is smooth.
- Stir in the sun-dried tomatoes, chopped spinach, and basil by hand until all ingredients are well mixed.
- Evenly distribute the mixture into the muffin cups, using a cookie scoop for ease, and top each one with crumbled feta and a dash of black pepper.
- Bake for 20-22 minutes until the egg bites are puffed and firm in the center, then cool on a wire rack for at least 5 minutes to let them deflate slightly.
- Enjoy the egg bites immediately, or store leftovers in a sealed container in the refrigerator for up to 5 days.
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1/2 teaspoon fine sea salt
- 1 (8-ounce) jar sun-dried tomatoes in oil, drained and roughly chopped
- 1 large handful fresh baby spinach, roughly chopped
- 1/3 cup (0.25 ounces) julienned fresh basil leaves
- Crumbled feta cheese, for topping
- Black pepper, for topping
FAQ
- Can I customize the ingredients in the high protein egg bites?
- Absolutely! You can tailor the egg bites to your taste by adding ingredients like cooked bacon, sausage, smoked salmon, or extra cheese to boost the protein content. Additionally, herbs such as chives, dill, or parsley can be incorporated for different flavors.
- How should I prevent the egg bites from sticking to the pan?
- To avoid the egg bites sticking, it’s important to thoroughly grease your muffin pan with cooking spray or use a nonstick or silicone pan. This will help ensure the egg bites slide out easily after baking.
- What is the best way to store leftover egg bites?
- Leftover egg bites can be stored in a sealed container in the refrigerator for up to five days. They can also be frozen for a grab-and-go option on busy mornings.
- Why is it important to drain the sun-dried tomatoes thoroughly?
- Draining the sun-dried tomatoes thoroughly is crucial to prevent excess oil from affecting the texture of the egg bites. Make sure to press out as much oil as possible before adding them to the mixture.
- Can I make these egg bites without a blender?
- While a blender is recommended for achieving a smooth batter with the eggs and cottage cheese, you can mix the ingredients by hand or with a whisk if a blender is unavailable. Just ensure the mixture is well combined.
Tips
- Ensure you thoroughly grease your muffin pan with cooking spray or opt for a nonstick or silicone pan to prevent the egg bites from sticking.
- Make sure to press out as much oil as possible from the sun-dried tomatoes to avoid excess oil in the egg bites.
- Be careful not to overmix the batter in the blender; blend just until smooth to prevent the egg bites from becoming dense and rubbery.
- Fill the muffin cups to about 80% of their capacity to avoid overflow during baking, as they may rise and then deflate slightly after cooling.
Equipment
- Nonstick Muffin Pan or Silicone Muffin Pan – To prevent the egg bites from sticking and ensure easy removal.
- Blender – For blending the eggs and cottage cheese until smooth.
- Cooking Spray – To coat the muffin pan and prevent sticking.
- Wire Baking Rack – For cooling the egg bites after baking.
