Mushroom and Roasted Red Pepper Egg Bites
Mushroom and Roasted Red Pepper Egg Bites are an easy make-ahead breakfast with eggs, vegetables, and cheese.
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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
Serving Size: 2 Egg Bites
Estimated WW Points: 4 (Check official WW App for exact points)
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
Calories: 168kcalCarbohydrates: 4gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 259mgSodium: 564mgPotassium: 247mgFiber: 0.3gSugar: 2gVitamin A: 549IUVitamin C: 6mgCalcium: 182mgIron: 1mg
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