If you’re looking for the easiest, high protein and veggie breakfast food then these Veggie Egg Bites are for you! Hi, I’m a culinary registered dietitian with a focus on making families’ lives easier in the kitchen. Cooking for kids and ourselves can feel like a full time job, but it can be much simpler than that!
I work with families all the time and one of my clients told me this recipe has made her life so much easier. Why? Because her daughter loves these, she finds them easy to cook / meal prep for the week, and she’s not left scrambling every morning trying to put breakfast together.
Here’s What You’ll Need
- Eggs
- Cottage cheese: You’re blending it so don’t worry if you don’t like the texture of cottage cheese.
- Shredded cheese of your choice: I really like sharp cheddar, gruyere, smoked gouda, colby Jack, or Monterey Jack.
- Cornstarch
- Paprika, Salt and Pepper
- Veggies of your choice: I add about a cup of cooked veggies to this so no, one egg bite is not a serving of veggies but it’s an excellent way to boost your overall intake.
Tips for Making them Fluffy
Everyone loves the Starbucks Egg Bites and these are a bit of a copy cat recipe but with a veggie twist. What we love about those bites that I wanted to replicate is their fluffiness! Here are a few cooking tips to consider:
- Bake these with a 9×13 pan full of HOT water underneath them. The steam will help create a fluffier consistency.
- Don’t skip the cottage cheese. Blending the cottage cheese and eggs together adds creaminess, texture, and air to these egg bites.
- Once you’ve poured the batter into the muffin tin, push the veggies down a bit. This helps them sink and blend in with the bites, preventing them from floating to the top causing inconsistency.
- Don’t take them out of the muffin tin too early. They will puff up a bit as they cook and may look a little lopsided, but if you allow them to cool for a bit before removing them, it will help the overall appearance and texture.
Starting Breakfast with Protein
Meal prepping these cottage cheese and cheesy filled egg bites is an excellent way to consume protein in the morning. You’re getting protein from the eggs, cottage cheese, and shredded cheese so talk about a triple whammy. However, protein is not the only important nutrient in the morning.
Yes, protein helps us stay full but we also need carbohydrates to give us energy. Protein is about the long game of energy and muscle building/repair while carbohydrates are the primary source of fuel. This is why I recommend pairing an egg bite or two with a few sides for a complete breakfast.
- Yogurt or Greek yogurt with berries
- Toast with butter, nut/seed butter or a drizzle of olive oil
- Fruit bowl
- Mini trail mix such as nuts and whole grain cereal
If you want to learn more about balancing your breakfasts as a family, book a session with me! I’d love to work with you and help you learn how to meal plan with nutrition and joy as your focus.
Other Breakfast Ideas
Need some more ideas? Here are a few of my other favorite breakfast recipes:
- Ricotta Egg Bites
- Peach Overnight Oats
- Frozen Peanut Butter Banana Bites
- Bahama Mama Tropical Smoothie Recipe
- Breakfast Pumpkin Cookies
Storing and Reheating Egg Bites
These store well in the fridge in an air-tight container for approximately 5 days. I reheat them gently in the microwave and honestly, we enjoy them so fast we rarely make it to day five with a batch.
If you wish to freeze these for quick, grab-and-go breakfast options in the morning, allow them to completely cool first. Then place them back in the muffin tin. Place the tin in the freezer until they’re solid.
Each individual egg bite will freeze and can be added to a freezer bag/container for up to three months. Because there is dairy in them, their consistency during the thawing/reheating process may change.
Veggie Egg Bites
Ingredients
- 6 eggs
- 1¼ cup cottage cheese
- 1 cup shredded cheese*
- 2 tbsp corn starch
- ½ tsp paprika
- ½ tsp mustard powder Optional
- 1 cup cooked veggies**
- salt and pepper to taste
- cooking spray
Instructions
- Preheat your oven to 300 and grab an extra 9×13 pan.
- Boil water in a kettle.
- Prep/cook the veggies if you don't have any that are already cooked. You can use frozen and heat them in the microwave or chop and saute fresh ones. Make sure once you've got your veggies that you use paper towel to absorb as much of the extra moisture as you can.
- Shred the cheese.
- Add everything except the veggies to a container to blend them . You only need to blend for about 20 seconds.
- Add the mixture and the veggies to a bowl to combine them.
- Spray your muffin tin and pour the batter in evenly.
- Pour the boiling water into the extra 9×13 pan and place on the lowest rack in your oven.
- Place the muffin tin of egg bites on the rack above it. Close the oven and bake for 25-30 minutes.
Notes
Nutrition
I firmly believe that with a well-thought-out meal plan, families can enjoy delicious, wholesome meals together, fostering not only physical health but also bonding experiences around the dinner table. As a mom and a culinary professional, I strive to empower other families to take control of their mealtime routines, making nourishing meals a priority without sacrificing precious time and energy. Learn more about me or work with me here.
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