High Protein / Weight Watchers Friendly
Mushroom and Roasted Red Pepper Egg Bites are an easy way to make breakfast a little more interesting without adding much extra work.
The mushrooms are cooked first so they don’t release a bunch of water into the eggs, which helps the bites bake up with a better texture.
The roasted red peppers add a mild sweetness, and the mozzarella and Parmesan give them plenty of savory, cheesy flavor. There’s cottage cheese in the egg mixture too, but you really don’t taste it once everything is baked.
These are especially nice for meal prep because you can make the whole batch ahead of time and keep them in the fridge for busy mornings.
Two egg bites make one serving, and they only need a quick reheat.
A muffin pan and skillet are all you need to make them. Each serving has about 15 grams of protein, so they don’t quite reach the 20-gram mark for a High Protein recipe, but they still make a filling little breakfast.
Why You’ll Love This Mushroom and Roasted Red Pepper Egg Bites Recipe
The Mushrooms Actually Stay Savory
Cooking the mushrooms before baking gets rid of a lot of their extra moisture. That keeps the egg bites from turning watery and gives the mushrooms a better texture.
The Roasted Peppers Keep Things Interesting
They’re slightly sweet, soft, and easy to mix into the eggs. No chopping raw peppers and waiting for them to soften in the oven.
They Reheat Fast
These are made for mornings when there isn’t much time. Two egg bites can go from the refrigerator to breakfast in a couple of minutes.
Good for Making Ahead
Bake the whole batch at once and breakfast is handled for several days. Definitely useful when mornings are already busy enough.
Ingredient Substitutions
Cremini Mushrooms
White button mushrooms can be used instead. They have a slightly milder flavor but cook the same way.
Mozzarella Cheese
Reduced-fat Monterey Jack works well if mozzarella isn’t available.
Low-Fat Milk
Unsweetened plain almond milk can be used, although the egg bites may be slightly less creamy.
Green Onions
Finely chopped chives are an easy swap and give the egg bites a milder onion flavor.
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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.
Mushroom and Roasted Red Pepper Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- nonstick cooking spray
- 1 teaspoon olive oil
- 1½ cups cremini mushrooms finely chopped
- ½ cup roasted red peppers drained and finely chopped
- 8 large eggs
- ½ cup low-fat cottage cheese
- ¼ cup low-fat milk
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup shredded reduced-fat mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tablespoon green onions finely chopped
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin pan with nonstick cooking spray.
- Heat the olive oil in a large skillet over medium heat.
- Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until softened and most of the moisture has cooked away.
- Add the roasted red peppers and cook for 1 minute.
- Remove the skillet from the heat.
- Add the eggs, cottage cheese, milk, garlic powder, salt, and black pepper to a medium mixing bowl and whisk until well blended.
- Divide the mushroom and roasted red pepper mixture evenly among the 12 muffin cups.
- Divide the mozzarella, Parmesan, and green onions evenly among the muffin cups.
- Pour the egg mixture evenly into the muffin cups. Gently stir the ingredients in each muffin cup.
- Bake for 20 to 22 minutes, or until the centers are set.
- Cool the egg bites in the pan for 5 minutes. Remove the egg bites from the muffin pan and serve.
Notes
Tips and Tricks
Drain the peppers well – Extra liquid from the roasted red peppers can make the egg bites watery. Cook off the mushroom moisture – Let the mushrooms cook until most of their liquid has evaporated before adding them to the muffin pan. Don’t overbake – Remove the egg bites once the centers are set. Baking too long can make the eggs rubbery. Loosen the edges first – Run a thin spatula or butter knife around each egg bite if they need a little help releasing from the muffin 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 45 seconds, adding more time if needed. From frozen – Thaw overnight in the refrigerator for the most even reheating, then microwave until heated through.Nutrition
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