Egg Bites are a great way to up your protein in the morning without having to wake up early and make a big breakfast. Egg Bites and be pre-made and frozen to quickly warm up for a great start to your day.
I make my egg bites in cupcake/muffin liners. It is easy cooking, clean up and storage. You can grease the cupcake pan, but why when the liners/cups make it so easy.
It is a great way also to get extra protein.
6 Eggs
4 oz Neufchâtel 1/3 Fat Cream Cheese or 1 cup Cottage Cheese
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Garlic Powder
2 heaping Tablespoons Salsa or Onions, Bell Peppers, Mushroom, Spinach all pre-cooked
1 cup Shredded Cheddar Cheese
Optional 1 Cup Bacon or Ham
The more you add in ingredients you add the more egg bites will be created. This recipe makes 12 - 18 Egg Bites.
Preheat the oven to 350 degrees.
Crack the eggs into a blender. Add the cream cheese, salt, pepper, and garlic powder into the blender as well. Place the lid on the blender and pulse until the cream cheese or cottage cheese is blended into the eggs.
Pour into a bowl or remove the blending knives (if a Ninja Blender). Add the shredded cheese, salsa or pre cooked vegetables.
Place the cupcake liners/cups into the cupcake tin. Pour the egg mixture into each cup filling 1/2 way. This evens out the mixture because the chees, meat, and vegetables will sink. Finish filling the cups until about 1/2 inch from the top of the cup.
Bake for 30 minutes. Once cooked remove from pan and cook. Place in ziploc bags and freeze.
Remove from freezer and place in microwave for 10 second. Heat 10 seconds at a time to keep from overheating.
When warm enjoy.
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