High Protein / Weight Watchers Friendly
Roast Beef and Cheddar Egg Bites are basically what happens when roast beef and cheddar move into breakfast territory. And it works. They’re savory, filling, and each serving has 23 grams of protein.
Cottage cheese is blended right into the eggs, so you won’t have noticeable curds in the finished egg bites. Then there’s chopped roast beef, sharp cheddar, and a little green onion. Nothing complicated.
These are especially handy for breakfast meal prep because one batch makes six servings. Keep a few in the refrigerator and breakfast is already handled when the morning gets busy.
The roast beef also makes these a little different from the usual bacon, sausage, or veggie egg bites. Definitely worth keeping around when you want another high protein breakfast option.
Why You’ll Love This Roast Beef and Cheddar Egg Bites Recipe
23 Grams of Protein Per Serving
Two egg bites give you 23 grams of protein. That makes them a solid breakfast when something more substantial than toast or cereal sounds good.
Roast Beef and Cheddar Just Works
It’s a familiar combo, just in egg bite form. Sharp cheddar, roast beef, and green onions keep these firmly on the savory side.
Good for Busy Mornings
Make the batch ahead and refrigerate it. Then breakfast takes about a minute or two to reheat.
One Batch Makes 12 Egg Bites
A standard muffin pan handles the whole recipe. A blender makes quick work of the egg and cottage cheese mixture before it goes into the pan.
Ingredient Substitutions
Roast Beef
Cooked lean beef can replace deli roast beef. Chop it into small pieces so it distributes evenly between the muffin cups.
Reduced-Fat Cheddar
Regular sharp cheddar works if reduced-fat cheese isn’t available. Monterey Jack or Colby Jack can also be used for a milder flavor.
Low-Fat Cottage Cheese
Full-fat cottage cheese can be substituted without changing the preparation.
Green Onions
Finely chopped chives are an easy swap for green onions.
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RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Roast Beef and Cheddar Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- nonstick cooking spray
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- 6 ounces deli roast beef chopped small
- ¾ cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoon chopped green onions
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin pan with nonstick cooking spray.
- Add the eggs, cottage cheese, milk, garlic powder, onion powder, black pepper, and salt to a blender. Blend until smooth.
- Divide the chopped roast beef, cheddar cheese, and green onions evenly among the 12 muffin cups.
- Pour the egg mixture evenly into the muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Remove the muffin pan from the oven and cool the egg bites in the pan for 5 minutes.
- Remove the egg bites from the muffin pan and serve warm.
Notes
Tips and Tricks
Chop the roast beef small – Smaller pieces distribute more evenly through the egg bites and make them easier to eat. Watch the last few minutes – Muffin pans and ovens vary, so begin checking the centers around the 20-minute mark. Let them rest before removing – The 5-minute cooling time helps the egg bites hold their shape when lifted from the pan.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze cooled egg bites in a freezer-safe container for up to 2 months. Separate layers with parchment paper if needed. Microwave – Reheat refrigerated egg bites for about 30 to 60 seconds, or until heated through. Frozen egg bites will need additional time. Oven – Reheat at 325°F until warmed through.Nutrition
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