Egg Bites

These meal plan egg bites are good for the whole family for the week.

I make these once or twice a month and mix up how I make them every time. There are many different types of egg bites you can make. One of my favorites is with cottage cheese and zucchini. Cottage cheese is a good source of some minerals and vitamins, not to mention a great way to boost protein intake. On its own, a great way to feel full while eating a relatively low amount of calories. Adding cottage cheese to your egg bites is a good way to get the creaminess without adding protein low cheese options such as mozzarella. 

My trick for smooth egg bites is pulsing the egg and cottage cheese mixture in the mini food processor. If you don’t have one, don’t worry! Just beat the heck out of the mixture before pouring into the mini muffin pan.

For more ideas on egg bites, check out my Breakfast story highlight on Instagram.

Print Recipe

Egg Bites

Author: Emily Rogers Courses: Breakfast

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 6

Ingredients

Servings

• 4 Eggs
• 1 Zucchini (shredded)
• ¹⁄₄ cup Cottage Cheese
• 1 tsp Chipotle seasoning
• 1 tsp salt

Instructions

1. Shred 1 zucchini with a cheese grater and squeeze dry with a paper towel

2. Spoon shredded zucchini in a greased mini muffin pan

3. Add egg, seasoning and cottage cheese to mini food processor. Pulse until combined. 

4. Pour egg mixture over zucchini until entire muffin pan is full

   It may be easier to first pour the egg mixture into something with a pour spout before pouring into the muffin pan.

5. Bake for 12-15 minutes at 400 degrees until egg mixture is set. Let cool then use knife around the edge to ensure the egg bites pop out smoothly.

   Enjoy with hot sauce or marinara sauce.

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