Description

These High Protein Egg Bites are a delicious and nutritious breakfast option packed with protein and vegetables. Made with eggs, Greek yogurt, cottage cheese, and cheddar cheese, combined with spinach and bell peppers, they make a satisfying and wholesome meal. Optional cooked bacon or turkey sausage adds extra flavor and protein. Baked until golden and fluffy, these egg bites are perfect for meal prep or a quick breakfast.

Ingredients

Scale

Egg Mixture

6 large eggs
1/2 cup plain Greek yogurt
1/2 cup cottage cheese

Fillings and Seasonings

1/2 cup shredded cheddar cheese
1/3 cup chopped spinach
1/4 cup diced bell pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cooked bacon or turkey sausage (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone molds to prevent sticking.
Blend Base Ingredients: In a blender, combine the eggs, plain Greek yogurt, and cottage cheese. Blend until the mixture is smooth and frothy, creating a light and creamy base for the egg bites.
Mix Fillings: Pour the blended mixture into a large bowl. Stir in shredded cheddar cheese, chopped spinach, and diced bell pepper. Season with salt and black pepper to taste, ensuring the flavors are well distributed.
Fill Muffin Cups: Evenly pour the mixture into the prepared muffin cups. If using, add small amounts of cooked bacon or turkey sausage to each cup for extra flavor and protein.
Bake Egg Bites: Bake in the preheated oven for 22 to 25 minutes, or until the centers are set and the tops turn lightly golden. Remove from oven and allow to cool for 5 minutes before carefully removing from the muffin tin.

Notes

Use silicone molds for easy removal and less greasing.
Customize mix-ins with your favorite vegetables or meats.
These egg bites can be stored in the refrigerator for up to 4 days and reheated in the microwave.
For a vegetarian option, omit the bacon or turkey sausage.
Make sure not to overbake to keep the texture moist and fluffy.