Pico de Gallo Egg Bites
Pico de Gallo Egg Bites are a protein-packed breakfast with cottage cheese, fresh pico de gallo, and Mexican-inspired flavor.
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Ingredients
- nonstick cooking spray
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup roma tomatoes seeded and finely diced
- ¼ cup onion finely diced
- ¼ cup chopped fresh cilantro
- 2 tablespoon jalapeno peppers seeded and finely diced
- 1 tablespoon fresh lime juice
- ½ up reduced-fat shredded Mexican cheese blend
Instructions
- Preheat the oven to 350°F. Spray a standard 12-cup muffin pan with nonstick cooking spray.
- Add the tomatoes, onion, cilantro, jalapeño, and lime juice to a medium bowl and stir to combine.
- Add the eggs, cottage cheese, milk, garlic powder, cumin, salt, and black pepper to a large mixing bowl and whisk until well blended.
- Stir the Mexican cheese blend into the egg mixture.
- Reserve about ¼ cup of the pico de gallo, then gently stir the remaining pico de gallo into the egg mixture.
- Divide the egg mixture evenly among the 12 muffin cups.
- Spoon the reserved pico de gallo over the tops.
- Bake for 20 to 22 minutes, or until the centers are set.
- Let the egg bites cool in the pan for 5 minutes.
- Remove the egg bites from the muffin pan and serve warm.
Notes
Approximately 4 WW Points per serving of 2 egg bites. (Check the official WW app for exact points)
Tips and Tricks
Seed the tomatoes - Removing the seeds and excess liquid helps keep the egg bites from becoming watery. Dice everything small - Small pieces of tomato, onion, and jalapeño spread more evenly through the egg bites and make them easier to eat. Adjust the jalapeño - Seeded jalapeño keeps the heat fairly mild. Keep some seeds for more heat. Let them rest - The five-minute cooling time makes the egg bites easier to remove from the muffin pan without tearing.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 or bag for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture. Microwave - Reheat refrigerated egg bites in the microwave in short intervals until heated through. Avoid overheating, which can make the eggs rubbery.Nutrition
Calories: 163kcalCarbohydrates: 5gProtein: 16gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 256mgSodium: 423mgPotassium: 229mgFiber: 1gSugar: 3gVitamin A: 715IUVitamin C: 10mgCalcium: 186mgIron: 1mg
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