Protein-packed breakfast bites (Print Version)
# Ingredients:
→ Main Ingredients
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7 large fresh eggs
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1 cup creamy cottage cheese
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1 cup shredded Colby jack cheese
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¾ cups crispy bacon bits
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¼ teaspoon sea salt
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¼ teaspoon freshly ground black pepper
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Cooking spray for the muffin tin
# Instructions:
01 -
Start by preheating your oven to 325°F (163°C). You'll need it nice and warm for these egg bites to cook evenly.
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Crack the eggs into a medium mixing bowl and whisk them until they're light and frothy.
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Toss in the bacon bits, cottage cheese, shredded Colby jack, salt, and pepper. Stir everything together until well combined but don't overmix.
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Give your 12-cup muffin pan a good coating with cooking spray to prevent sticking.
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Carefully pour the egg mixture evenly between all 12 muffin cups - they should be about ¾ full.
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Place a pan filled with water on the bottom rack of your oven. This creates steam that helps the egg bites cook more evenly.
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Put the muffin pan on the upper rack and bake for 23-25 minutes until the tops are slightly golden.
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Insert a toothpick into the center of an egg bite - if it comes out clean, they're done!
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Let the egg bites cool for just a couple of minutes in the pan. Don't wait until they're completely cool or they might stick.
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Pop them out of the muffin pan and serve while still warm. They're delicious on their own or with a side of fresh fruit!
# Notes:
01 -
These egg bites are perfect for meal prep! Store them in an airtight container in the fridge for up to 4 days.
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For a quick reheat, microwave for 30 seconds or until warm throughout.
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They also freeze beautifully - just thaw overnight in the fridge before reheating.