Baked High Protein Egg Bites

Baked Egg Bites are an excellent source of protein and very good to have on hand for a quick on-the-go breakfast.  The base of this recipe is quite simple and once you know the base, you can then add different ingredients to suit your taste.  I added spinach, sundried tomatoes, a pinch of bacon and of course, fresh basil.

The base ingredients for this recipe are simply eggs, cottage cheese, cheese and spices which are blended together.  Broccoli, red pepper, mushroom, and onion is another great combination that can be added to the base.  Try different combos each time you make these egg bites.  You can also use only egg whites if you want a lower fat version.

Paper Chef parchment baking cups are the best.  Nothing sticks to them!  I use these for muffins also and when you peel them off the muffin, you get ALL the muffin!  I use these for the egg bites as well.  If you grease a muffin tin and bake the eggs in them, often a lot of the egg sticks to the pan.  A silicon muffin pan or these baking cups work well.

Once your chosen ingredients are mixed with the egg base, pour mixture in the the paper cups for baking.  This recipe makes 12 egg bites.

I read one recipe that added a tray of water to the oven under the muffin pan to help steam the eggs, so I thought I’d try that.  It worked really well.  Make sure the pan of water is totally cooled before removing from the oven. Having said that, the water is not necessary, you can still bake these eggs without the tray of water.

Give this recipe a try today!

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Baked High Protein Egg Bites

Quick and easy hand held egg bites, great for a take-away breakfast.

Course Breakfast

Cuisine American, canadian

Keyword bacon, breakfast, egg white, egg whites, eggs, grated cheese, quick breakfast, sous vide, sous vide eggs, spinach, sundried tomatoes

Ingredients

• 4 eggs
• 2 egg whites
• 1/4 cup fresh spinach or 6 large leaves spinach
• 1 cup cottage cheese 1 or 2% Milk Fat
• 1 tsp hot sauce
• pepper to taste
• 2 tbsp sundried tomatoes
• 1 small bunch fresh basil
• 2 tbsp bacon bits, real
• 1 tbsp parmesan cheese
• 1/3 cup grated jalapeno monteray jack cheese or whatever cheese you like - gruyere and swiss are also great choices

Instructions

1. Preheat oven to 350F, but first boil water and pour into a cookie sheet that should be placed below the rack that you are going to bake the egg bites on. This will help steam the eggs and make them more "sous vide" like. (This step is optional as you can bake these egg bites without the tray of water as well.)

2. Combine eggs, cottage cheese, salt, pepper, hot sauce, parmesan cheese and jack cheese in a blender. Blend well.

3. Add spinach, tomatoes, and basil. Pulse blend so there are still little bits in the mixture.

4. Use a silicone muffin tray or if using a regular muffin tray, line with large baking cups. Culinary Parchment baking cups work very well as nothing sticks to them!

5. Pour mixture, distributing evenly, into 12 cups.

6. Sprinkle a couple of bits of bacon, or turkey bacon on top of each egg cup.

7. Bake eggs for 25 minutes. Remove and let cool a bit before serving. IMPORTANT!! Let the cookie sheet with water cool COMPLETELY before removing it from the oven. We don't want anyone getting burned! Also, when opening, remember there will be extra steam coming from the oven, so be cautious.

Recipe Notes

Paperchef Parchment paper cups large