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

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

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.)
Combine eggs, cottage cheese, salt, pepper, hot sauce, parmesan cheese and jack cheese in a blender. Blend well.
Add spinach, tomatoes, and basil. Pulse blend so there are still little bits in the mixture.
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!
Pour mixture, distributing evenly, into 12 cups.
Sprinkle a couple of bits of bacon, or turkey bacon on top of each egg cup.
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.