These delicious, veggie-packed egg bites are perfect for a quick breakfast or snack. With spinach, mushrooms, and bell peppers, they’re a nutritious, flavorful choice!
Ingredients
For Cooking:
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1 Tbsp olive oil
For the Veggies:
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½ cup finely chopped mushrooms
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2 cups chopped spinach
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½ cup chopped red bell pepper
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¼ cup chopped fresh basil
For the Egg Mixture:
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8 large eggs
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½ cup low-fat cottage cheese
Seasoning:
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Salt, to taste
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½ tsp ground black or white pepper
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp herb blend (e.g., Italian seasoning or your favorite herb mix)
Instructions
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Prepare the Oven:
Place a baking dish on the bottom rack of your oven and fill it with water until it’s about ¾ full. This will create moisture while the egg bites cook. Preheat the oven to 325°F (163°C). -
Sauté the Veggies:
Heat the olive oil in a large nonstick skillet over medium heat. Add the mushrooms, spinach, bell pepper, and basil. Sauté for 2-3 minutes until the vegetables are softened. -
Blend the Egg Mixture:
In a blender, combine the eggs, cottage cheese, and all seasonings. Puree until smooth and well combined. -
Prepare the Muffin Tin:
Brush a 12-cup muffin tin with olive oil or spray with nonstick cooking spray to prevent sticking. -
Assemble the Egg Bites:
Spoon a heaping tablespoon of the sautéed vegetable mixture into each muffin cup, distributing the vegetables evenly.
Pour the egg mixture into each cup, filling about ¾ full. Stir gently with a spoon to mix the vegetables and eggs. -
Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. The egg bites should puff up and the tops will no longer look wet. -
Cool & Remove:
Once baked, remove from the oven and allow the egg bites to cool slightly. Use a butter knife to gently run around the edges of each bite, loosening them from the muffin tin. -
Serve or Store:
Serve immediately, or let the egg bites cool completely before storing in an airtight container. They’ll keep in the fridge for up to 5 days or can be frozen for up to 2 months. -
Clean Up:
Don’t forget to discard the water from the water bath once the egg bites are done!
Storage Tips:
These egg bites are perfect for meal prep! Store them in an airtight container in the fridge for quick breakfasts or snacks throughout the week. For longer storage, freeze them in a freezer-safe container and reheat as needed.
This recipe is perfect for busy mornings, and it’s packed with protein and veggies to fuel your day. Enjoy!