Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a silicone muffin tray with non-stick cooking spray or a little oil.
- In a high-powered blender, combine the eggs, cottage cheese, salt, black pepper, garlic powder, and onion powder. Blend until smooth.
- Pour about 1/4 cup of the egg mixture into each cavity of the prepared muffin tray.
- Top each cup with shredded cheese and your desired mix-ins. Use the back of a spoon to gently mix the toppings into the egg mixture. You can add an extra sprinkle of cheese on top if you like.
- Bake for 18-22 minutes, or until the egg bites are set and no longer jiggly. Let them cool slightly before removing them from the tray.
Nutrition
Notes
If you want to use egg whites instead of whole eggs, use about 1.5 cups of egg whites (approximately 12 egg whites). Note that the texture might be a bit wetter and less fluffy without the whole eggs.
Store these egg bites in an airtight container in the fridge. While they can be frozen in an airtight container and defrosted in the fridge overnight, the texture may become watery.