Broccoli Cheddar Egg Bites
Broccoli Cheddar Egg Bites are a high-protein breakfast made with eggs, cottage cheese, and vegetables for easy meal prep.
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Ingredients
- 10 large eggs
- 1½ cups plain low-fat cottage cheese
- 1½ cups broccoli florets finely chopped
- 1 cup reduced-fat shredded sharp cheddar cheese
- ¼ cup green onions thinly sliced
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- nonstick cooking spray
Instructions
- Preheat the oven to 350°F.
- Generously coat a standard 12-cup muffin pan with nonstick cooking spray.
- Place a large skillet over medium heat. Add the broccoli and water to the skillet.
- Cook for 3 to 4 minutes, stirring occasionally, until the broccoli softens and the water evaporates.
- Remove the skillet from the heat.
- Add the eggs, cottage cheese, garlic powder, onion powder, salt, and black pepper to a blender.
- Blend for 20 to 30 seconds, or until smooth.
- Divide the broccoli evenly among the prepared muffin cups. Add the green onions and cheddar cheese evenly over the broccoli.
- Pour the egg mixture into each muffin cup until approximately ¾ full.
- Bake for 20 to 25 minutes, or until the centers are set.
- Cool the egg bites in the pan for 5 minutes.
- Run a knife around the edge of each egg bite. Carefully remove the egg bites from the pan.
Notes
Serving Size: 2 Broccoli Cheddar Egg Bites
Tips and Tricks
Chop the broccoli finely - Small pieces spread through the egg bites more evenly and make them easier to remove from the pan. Remove excess moisture - Cook the broccoli until the added water evaporates. Too much moisture can make the egg bites watery. Grease the pan generously - Coat the bottom and sides of every muffin cup to help prevent sticking. Avoid overbaking - Remove the egg bites once the centers are set. Baking them too long can give them a rubbery texture.Storing and Reheating
Refrigerate - Cool the egg bites completely and store them in an airtight container in the refrigerator for up to 4 days. Freeze - Place the cooled egg bites on a baking sheet and freeze until firm. Transfer them to a freezer-safe container and freeze for up to 2 months. Reheat in the microwave - Place two refrigerated egg bites on a microwave-safe plate. Heat for 30 to 45 seconds, or until warmed through. Reheat from frozen - Microwave two frozen egg bites for 60 to 90 seconds. Check the centers and continue heating in short intervals if needed.Nutrition
Calories: 247kcalCarbohydrates: 5gProtein: 23gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 331mgSodium: 576mgPotassium: 266mgFiber: 1gSugar: 2gVitamin A: 846IUVitamin C: 21mgCalcium: 229mgIron: 2mg
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