Cheeseburger Egg Bites
Cheeseburger Egg Bites are a high protein breakfast with classic burger flavor in an easy make-ahead egg bite recipe.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 12 ounces lean ground beef
- 8 large eggs
- 1 cup plain low-fat cottage cheese
- ¾ cup reduced-fat shredded cheddar cheese
- ⅓ cup yellow onion finely diced
- ⅓ cup dill pickles finely chopped
- 2 tablespoon ketchup
- 1 tablespoon yellow mustard
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- nonstick cooking spray
Instructions
- Preheat the oven to 350°F.
- Coat a standard 12-cup muffin pan generously with nonstick cooking spray.
- Heat a large skillet over medium heat.
- Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into small pieces, until browned and cooked through.
- Remove the skillet from the heat. Drain any excess grease from the skillet.
- Stir the ketchup and mustard into the beef mixture.
- 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 beef mixture evenly among the prepared muffin cups.
- Sprinkle the chopped pickles and cheddar cheese evenly over the beef.
- Pour the egg mixture evenly into the muffin cups, filling each about 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 edges of each egg bite. Carefully remove the egg bites from the pan.
Notes
Serving Size: 2 Cheeseburger Egg Bites
Tips and Tricks
Chop the pickles finely - Small pieces spread the pickle flavor through each egg bite without creating large wet spots. Drain the beef well - Removing excess grease helps keep the bottoms of the egg bites from becoming oily. Do not overfill the muffin cups - Leave some room at the top because the egg mixture rises slightly while baking. Let them rest before removing - The 5-minute cooling time helps the egg bites firm up and makes them easier to remove cleanly.Storing and Reheating
Refrigerate - Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freeze - Place cooled egg bites in a freezer-safe container or bag and freeze for up to 2 months. Separate layers with parchment paper if needed. Reheat in the microwave - Place 2 refrigerated egg bites on a microwave-safe plate and heat in short intervals until warmed through. Reheat from frozen - Thaw overnight in the refrigerator for the most even texture, then microwave until heated through.Nutrition
Calories: 237kcalCarbohydrates: 5gProtein: 29gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 288mgSodium: 606mgPotassium: 375mgFiber: 0.4gSugar: 3gVitamin A: 447IUVitamin C: 1mgCalcium: 134mgIron: 3mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane