This recipe makes 12 egg bites using a silicon cupcake pan or a traditional cupcake pan with silicon baking cups. The serving size to get a protein-packed breakfast is two egg bites! I use whole eggs to make this recipe, but you could substitute egg whites for a lower-fat option. If using egg whites the conversion would be about 2 and 1/2 cups of egg whites for 10 eggs. For those with a dairy allergy or lactose intolerance this recipe would NOT be a good fit for your breakfast.
Fun Fact: The whites of eggs contain a protein called albumen which is a readily available protein used by the body with ease.
Recipe Break Down: 6 total servings, approximate prep and cook time ~40 minutes.
Directions:
Get a silicone egg bite pan or cupcake pan with silicon baking cups and spray with cooking spray. Preheat oven to 375℉, or if you have egg bite silicone pan for instant pot follow instant pot instructions. Cut and dice vegetables being used, and set aside. In a blender, blend cottage cheese, eggs, milk, cheese, and seasonings until smooth. Pour mixture into silicone pan and fill each well about 1/2 way full to make room for vegetables. Add diced and chopped vegetables to each well, careful not to fill too much batter will spill out. Cook for 20-25 minutes.
Ingredients:
10 eggs
1/2 c low-fat ricotta or cottage cheese
1/2 c shredded cheese (optional)
1/4 c half n half or milk of choice
2 tsp everything bagel seasoning
1/4 tsp red pepper flakes (optional)
1/2 c assorted peppers and/or mushrooms
4 slices of bacon (optional)
Macronutrient Breakdown: 2 egg bites
Total Calories= ~212kcal
Carbohydrates=~5g
Proteins=~20g
Fats=~12g
This recipe and more will be featured in my cookbook set to release sometime in 2024-2025, stay tuned for the release and more exciting news!
Comments