High Protein Egg Bites

Beth Bollinger of Nest Wellness

High protein egg bites are such a convenient way to get protein and plants on the go. Egg bites are easy to make ahead in bulk, reheat well and are the perfect size for little or big hands. Protein will vary depending on the ingredients you use, but the basic recipe is 12 grams of protein each! I have created four different "flavors" of egg bites. You can make 3 of each flavor combination like I did, or make all 12 the same. Have fun with the basic recipe and make the egg bites with your favorite ingredients!

4.02 from 83 votes

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Prep Time 5

Cook Time 22

Course Breakfast

Servings

Calories 168 kcal

Equipment

Ingredients

The Basic "Egg" Mixture for 12 Egg Bites

8 eggs
1 cup cottage cheese look for full fat cottage cheese 4-6% milk fat for the creamiest egg bites. Nonfat or low fat cottage cheese will make watery egg bites.
1/4 tsp sea salt
1/8 tsp black pepper

Sausage, Broccoli and Cheese (makes 3)

2 ounces sausage cooked and crumbled
3 florets frozen broccoli chopped small
2 tbsp manchego shredded

Ham, Hatch Chile and Cheese (makes 3)

2 ounces ham small dice
2 tbsp hatch green chiles drained
2 tbsp manchego shredded

Bacon, Potato, Bell Pepper and Cheese (makes 3)

2 strips bacon diced and cooked
2 small potato boiled and diced small (if you meal prep boiled potatoes this is a great use for them!)
1/4 bell pepper diced small
2 tbsp manchego shredded

Zucchini, Bell Pepper and Cheese (makes 3)

1/2 small zucchini diced small
1/4 bell pepper diced small
2 tbsp manchego shredded

Instructions

Make the egg mixture

Preheat oven to 350
In a mixing bowl or large pyrex measuring cup, add 8 eggs and 1 cup cottage cheese. Using a fork, mix well.
Season egg mixture with salt and pepper

Assemble your egg bites

Add about a teaspoon of meat and a teaspoon of veggies to each silicone muffin "cup"
Once all of your muffin cups are filled, pour egg and cottage cheese mixture on top of your fillings.
Top each muffin with shredded cheese.
Bake egg bites for 20-22 minutes or until completely set and just beginning to get light brown on top.
Enjoy immediately or cool and then store in an airtight container.
To reheat, I use the "reheat" mode on my toaster oven and they come out warm and delicious every time!

Nutrition

Calories: 168kcalCarbohydrates: 7gProtein: 12gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 131mgSodium: 327mgPotassium: 248mgFiber: 1gSugar: 1gVitamin A: 419IUVitamin C: 14mgCalcium: 143mgIron: 1mg

Keyword egg bites, egg muffin recipe, high protein recipe, KETO, low carb, low carb breakfast, paleo

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