Ham and Mushroom Egg Bites
Ham and Mushroom Egg Bites are a high protein breakfast with 22 grams of protein per serving, perfect for meal prep and make-ahead mornings.
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Equipment
Ingredients
- nonstick cooking spray
- 1 teaspoon olive oil
- 8 ounces cremini mushrooms finely chopped
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- 1 cup cooked lean ham finely diced
- ½ cup shredded reduced-fat sharp cheddar cheese
- ¼ cup green onions finely chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F and 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 7 minutes, stirring occasionally, until softened and the excess moisture has evaporated.
- Remove the skillet from the heat and allow the mushrooms to cool slightly.
- Add the eggs, cottage cheese, milk, garlic powder, thyme, and black pepper to a large mixing bowl. Whisk until well blended.
- Add the cooked mushrooms, ham, cheddar cheese, and green onions. Stir until evenly mixed.
- Divide the egg mixture evenly among the 12 prepared muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Let the egg bites cool in the pan for 5 minutes.
- Run a thin knife around the edges of each egg bite and remove them from the muffin pan.
Notes
Serving Size: 2 Egg Bites
Tips and Tricks
Cook off the mushroom liquid - Don’t rush this part. Mushrooms hold a lot of moisture, and removing it helps keep the egg bites from becoming watery. Chop the fillings small - Smaller pieces of ham and mushrooms spread through the egg bites better and make them easier to eat. Don’t overbake - Take them out once the centers are set. Extra oven time can make egg bites firm and rubbery. Let them rest before removing - Five minutes in the pan gives them a chance to firm up, so they’re less likely to tear.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 - Microwave refrigerated egg bites until heated through. Frozen egg bites can be thawed overnight first or reheated from frozen in short intervals. Oven - Reheat at 325°F until warmed through. This takes longer than the microwave but keeps the texture a little firmer.Nutrition
Calories: 238kcalCarbohydrates: 4gProtein: 22gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 274mgSodium: 593mgPotassium: 398mgFiber: 0.4gSugar: 3gVitamin A: 533IUVitamin C: 1mgCalcium: 152mgIron: 2mg
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