Description
These nutrient-dense, high-protein egg bites feature a custard-like texture thanks to a blend of cottage cheese and eggs. Perfectly portioned and easy to prepare, this recipe is a kid-friendly breakfast solution that works well for busy mornings. They are moist, flavorful, and easy to reheat, making them an excellent choice for meal prepping a healthy, protein-rich start to your day.
Ingredients
3 large pasture-raised eggs
1/4 cup full-fat cottage cheese
2 tablespoons whole milk or oat milk
1/2 cup shredded cheddar cheese
1 cup mixed finely chopped vegetables (zucchini, onion, pepper)
1/2 tablespoon ghee or avocado oil
1/8 teaspoon garlic powder
Pinch of sea salt
Instructions
Preheat your oven to 350°F (175°C).
Sauté the finely chopped zucchini, red onion, and bell pepper in the ghee until tender.
Grease a silicone muffin mold heavily with avocado oil spray.
Blend eggs, cottage cheese, milk, garlic powder, and salt in a blender until completely smooth.
Distribute the sautéed vegetable mixture evenly into the bottom of the muffin mold cups.
Pour the egg mixture over the vegetables in the cups.
Top each cup with the shredded cheddar cheese.
Bake for 20 to 25 minutes until the centers are set and the tops are lightly golden.
Notes
Ensure you blend the cottage cheese and eggs well to achieve the characteristic smooth, custard-like Starbucks texture. These bites store well in the refrigerator for up to 4 days or can be frozen for up to 2 months. To reheat from frozen, microwave for 30-60 seconds on a paper towel.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American