Egg Bites
Easy to make, a snap to reheat, and satisfying to take on the go.
Equipment
- silicone muffin mold
Ingredients
- 8 eggs
- 1/3 c cottage cheese, full fat
- 1/3 c cheddar cheese, shredded
- bacon crumbles (cooked)
- 1/2 t salt
- 1/2 t pepper
- 1/2 t paprika
Instructions
- Preheat oven to 350° and place your silicone mold onto a cookie sheet.
- Sprinkle a teaspoon or two of cooked bacon crumbles into each muffin compartment.
- Crack eggs into a medium mixing bowl or a 2-4 cup measuring cup with a lip for pouring. Beat gently, being careful not to create a froth.
- Add cottage cheese, shredded cheese, and seasonings. Combine well.
- Pour evenly into silicone mold. Place cookie sheet with silicone tray on it into oven.
- On the lower oven rack, place an oven-proof bowl with 12-16 oz hot water below the baking egg bites. This will keep them moist.
- Bake 25-30 minutes. Let set a couple minutes before removing. Eat immediately and refrigerate leftovers.
- Warm up leftovers in the air fryer for 4 minutes at 375°.
- Makes 12 egg bites, for 6 servings of 2.
Notes
I have recently increased the number of eggs in this recipe from 6 to 8. This is because of my silicone pan upgrade - which is a regular-sized muffin pan in lieu of my previous slightly smaller than regular sized muffin pan. I didn't change the other ingredients' quantities. Feel free to add or subtract an egg to provide the right amount in each of your muffin pan compartments.