Egg Bites
Posted: | Categories: Recipes | Tags:breakfast kid-friendly
Egg Bites
Melissa Ben-Ishay
These egg bites are the perfect portable breakfast (they fit so well in this Thermos). It’s the same components of my egg pie, just without crust! If you want to line each muffin well with filo dough, though, be my guest. I did in the ones pictured and they were 11/10.
These are so easy, light, and filling. You can add any inclusions to you want—it’s a great way to use up leftover roasted veggies, greens about to wilt, or the last nubs of cheese in your fridge. It’s also very easy to customize each one so everyone gets the fillings they like! Finally, something to make everyone happy.
Ingredients
8 large eggs
1 cup full-fat cottage cheese
Pinch of salt
¼ teaspoon baking soda (makes it fluffy)
Avocado oil spray
Optional fillings—shredded cheese, finely chopped veggies, spinach, etc.
Directions
- Preheat the oven to 350°F.
- Add the eggs, cottage cheese, salt, and baking soda to a blender and pulse until smooth.
- Spray a silicone muffin mold with avocado oil and pour the batter into each well, about ½ way up.
- Top with your choice of fillings (or keep it plain). If you’re not using any inclusions, you can add a bit more egg batter to each well.
- Bake until the eggs are set, about 20 minutes. The egg bites should jiggle slightly, but not be runny in the middle. Let cool, then remove from the silicone pan. Enjoy immediately or store in the fridge in an airtight container and microwave to reheat.
