Veggie Egg Bites
The most simple breakfast that's high in protein while adding some fiber from veggies that will start anyone's day off on the right foot.
Servings 12 Egg Bites
Calories 100kcal
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 9x13 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 9x13 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
*Use any variety of shredded cheese. I've tried cheddar, Monterey Jack, Colby Jack, gruyere, gouda, and sharp cheddar.
**Choose any veggies you like. This is a great way to use any leftover veggies from previous meals.