Fajita Vegetable Egg Bites
Fajita Vegetable Egg Bites are an easy meal prep breakfast with peppers, corn, cottage cheese, Mexican spices, and 16 grams of protein.
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Equipment
Ingredients
- nonstick cooking spray
- 1 teaspoon olive oil
- ½ cup red bell pepper finely diced
- ½ cup green bell pepper finely diced
- ⅓ cup yellow onion finely diced
- ¼ cup corn kernels
- 8 large eggs
- 1 cup low-fat cottage cheese
- ½ cup shredded reduced-fat Mexican blend cheese
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Spray a standard 12-cup muffin pan with nonstick cooking spray. Heat the olive oil in a large skillet over medium heat.
- Add the red bell pepper, green bell pepper, and onion. Cook for 4 minutes, stirring occasionally.
- Add the corn and cook for 1 minute.
- Remove the skillet from the heat.
- Add the eggs, cottage cheese, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper to a large mixing bowl. Whisk until well mixed.
- Add the cooked vegetables and shredded cheese. Stir until evenly combined.
- Divide the egg mixture evenly among the 12 muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Remove the muffin pan from the oven. Let the egg bites cool in the pan for 5 minutes.
- Remove the egg bites from the muffin pan and serve warm.
Notes
Serving Size: 2 Egg Bites
Estimated WW Points: 4 (Check official WW app for exact points)
Tips and Tricks
Dice the vegetables small - Small pieces distribute better among the muffin cups and make the egg bites easier to eat. Want more heat? - Add a pinch of cayenne or some finely diced jalapeño to the vegetable mixture. Let them rest before removing - The egg bites firm up a little as they cool, so they’re less likely to break when removed 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 the cooled egg bites in a freezer-safe container for up to 2 months. Separating them with parchment paper helps keep them from sticking together. Microwave - Reheat refrigerated egg bites in short intervals until warmed through. Frozen egg bites can be thawed overnight first or reheated directly from frozen using additional time. Oven - Reheat at 350°F until warmed through.Nutrition
Calories: 171kcalCarbohydrates: 5gProtein: 16gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 255mgSodium: 438mgPotassium: 218mgFiber: 1gSugar: 3gVitamin A: 1010IUVitamin C: 27mgCalcium: 175mgIron: 2mg
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