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If ever I'm in need of drive through fast food, Starbucks egg bites are my go-to option.
As I am trying to regiment myself to getting a little more protein in before my morning workout, I thought these "make ahead" bites were the perfect option as they are super easy to whip up, store in the fridge, and after about 40 seconds in the micro, ready to enjoy.
This recipe is adapted from The Real Food Dietitians and is super flexible. Feel free to add additional seasoning, soft cooked veggies, etc.
*I would just be careful to keep the quantity of fillings to no more than about 2 tablespoons.
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Ingredients Method

Ingredients
  

  • 8 eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded sharp cheddar or other hard shredding cheese
  • 1/4 tsp fine salt
  • Pinch of black pepper
  • 1/2 cup cooked breakfast meat (a.k.a. bacon, sausage, or ham)
  • 1/4 cup minced green onion
  • Fresh chives, roughly chopped

Method
 

  1. Preheat the oven to 350°
    If available, line a muffin pan with silicone liners (we have linked silicone liners below) and mist lightly with cooking spray (you can use a regular non stick muffin pan or silicone muffin pan too).
    In a blender, blend together the eggs, cottage cheese, cheddar, salt, and pepper until completly smooth, about 60 seconds.
    Divide the onions and meat evenly among cups (about 1t onion and 1T meat in each) and pour egg mixture over fillings into the cups of the muffin pan. Sprinkle with the chopped chives.
    Bake for 16-18 minutes or until muffins are slightly firm to touch in the center. Remove the muffin pan from the oven. The egg bites will be puffed up but they will settle down into the cups a bit after removing from the oven. Let the egg bites cool a few minutes before removing them out of the pan to enjoy to store for later.
    Store egg bites in an airtight container in the refrigerator for up to 5 days.
    HAPPY EATING!!