Egg Bites
This is sort of a choose your own adventure moment, though I would say most of my recipes lean towards guidance instead of strict rule following. For any of you who have had the pleasure of seeing me in person over the last two months, specifically at work, you probably have heard that I have given up Starbucks for a while. I wish it were for some super ethical cause, but no, it’s because of the paper cups for cold drinks. I consider myself to be environmentally friendly, but putting that responsibility on the consumer of a global brand while also offering the CEO a private jet to commute 1,000 miles three times a week is a choice. With that, I am draining my gift cards and saving 10 minutes on my morning drive to work. What I’m going to miss most is the convenient egg bites, so I figured I should stop making hating the paper cups my personality and start cooking.
These are simple, quick, and make a batch of 12 in about 30 minutes. I say choose your own adventure because aside from the base of eggs, cottage cheese, salt, and pepper - you can and should try whatever you want out. For this one, I added sharp cheddar cheese, bacon, and broccoli to my bites.
Here’s to homemade cold brew and egg bites, and less soggy paper cups.
Choose Your Own Adventure Egg Bites
Ingredients
9 large eggs
1 cup lowfat, small curd cottage cheese
3/4 cup shredded sharp cheddar, or cheese of your choice
1/2 cup diced cooked bacon, or topping of your choice
1/2 cup diced steamed broccoli, or topping of your choice
salt and pepper
Instructions
Preheat your oven to 325°F and grease a standard muffing pan.
In a blender, add in the 9 eggs, 1 cup cottage cheese, 3/4 cup shredded cheddar, and pepper to taste. Blend on a low speed to mix up the eggs and cheese, but not adding a lot of air to the eggs. Immediately after blending, carefully pour into your prepared muffin pan, around 2/3 of the way full in each cup. Once evenly distributed add in the toppings of your choice to each cup.
Bake at 325°F for 23-28 minutes or until the centers are just set. Let cool for five minutes and remove the egg bites from the pan. Store in an airtight container for up to 5 days. Reheat in the microwave in 30 second increments.
Happy Eating!
Kelly
