INGREDIENTS
- 8 large eggs
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup onions* finely diced; optional
- 1/3 cup red bell peppers finely diced
- 1/4 cup baby spinach finely chopped
- 1/2 to 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 to 1 teaspoon crushed red pepper flakes optional for some heat
- salt and pepper
- boiling water
INSTRUCTIONS
- Preheat oven to 350 degrees and prep your silicone muffin pan. Spray silicone muffin pan with non-stick spray and place it into a large baking sheet.
- Using a blender, blend together the eggs, cottage cheese, and shredded mozzarella cheese until smooth. Remove the blender pitcher from the base and add the garlic and onion powder and the crushed red pepper flakes (if using). Season with salt and pepper and mix together by hand with a spoon or whisk.
- Pour the egg mixture evenly into each muffin pan cavity about 3/4 of the way full until all of the egg mixture is gone. You should be able to fill all 12 cavities.
- If wanting your vegetables more evenly distributed into the egg bites: Using a small separate bowl, mix together the onions* (read note re: the onions below), red bell peppers, and spinach, and sprinkle evenly over the egg mixture in each muffin cavity.
- If wanting to just mix everything together, proceed this way: Using a blender, blend together the eggs, cottage cheese, and shredded mozzarella cheese until smooth. Remove the blender pitcher from the base and add the onions* (read note re: the onions below), red bell peppers, and spinach into the blender pitcher with the egg mixture. Add the garlic and onion powder and the crushed red pepper flakes (if using). Season with salt and pepper and mix together by hand with a spoon or whisk.
- Pour the egg mixture evenly into each muffin pan cavity about 3/4 of the way full until all of the egg mixture is gone. Place the baking sheet into the preheated oven and pour boiling water** into the baking sheet; enough water to cover the bottoms of the muffin pan (about a 1/2 inch of water).
- Bake for about 30 to 35 minutes. Check egg bites after 30 minutes. You want the egg bite tops to be firm to the touch. Carefully remove the entire pan from the oven and carefully pour out the water. Let the egg bites cool for about 5 minutes before removing from the muffin pan mold. Enjoy!
-
How to Store Egg Bites in the Fridge: If meal prepping, you can store the cooled, baked egg bites in the fridge in an airtight container up to 5 days. Reheat in a microwave for about 15 to 20 seconds (for one egg bite).
-
How to Store Egg Bites in the Freezer: Place cooled, baked egg bites into a freezer safe plastic bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the microwave for about 15 to 20 seconds, or if wanting to reheat from frozen, heat for about 1 to 2 minutes for one, or until heated through. If microwaving more than 1 egg bite from frozen: microwaving 4 egg bites from frozen will take about 2 minutes and 30 seconds.
