Cottage cheese egg bites
This cottage cheese egg bites recipe is a great high-protein breakfast meal-prep option. It takes less than 5 minutes to prep and needs very simple ingredients.
Ingredients
- 6 eggs
- 1 cup cottage cheese
- ¼ cup spinach
- ¼ cup cheddar cheese
- ¼ cup tomatoes
Instructions
- Preheat your oven to 175 F. Toss your eggs and cottage cheese into a blender or food processor and blend until smooth.
- Scoop the egg mixture into your greased muffin tins (regular or mini work great), filling them about ¾ full. Sprinkle in your mix-ins.
- Bake the egg bites for 15 minutes, and the regular muffin tins for 25 minutes.
Notes
- Don't oversalt the mixture: I skip the salt for this recipe since the cottage cheese and cheddar you'll add later have plenty of saltiness on their own.
- Bake it low and slow for a true copycat Starbucks sous vide egg bites.
- For an authentic sous vide texture, place a casserole dish filled with water in the oven while baking to create steam.
- Don't overmix.
- Fridge: They can be stored in an airtight container for up to 5 days. Store them in an airtight container or cover the muffin tin with plastic wrap.
- Freezer: Once completely cooled, transfer them to a freezer-safe container or zip-top bag for up to 3 months. I like to freeze them individually on a baking sheet first, then transfer to a bag so they don't stick together.
- Reheating tips: From the fridge, pop them in the microwave for 30-45 seconds. If they're frozen, thaw overnight in the fridge first, or microwave directly from frozen for about 1-2 minutes. You can also reheat them in a 350°F oven for 5-8 minutes if you prefer that just-baked texture again.
Nutrition
Serving: 1servingCalories: 59kcalCarbohydrates: 1gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 87mgSodium: 102mgPotassium: 61mgFiber: 0.1gSugar: 1gVitamin A: 251IUVitamin C: 1mgCalcium: 44mgIron: 0.4mg
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