Cottage cheese & veggie egg bites
Prep Time:
10 minutes
Cook Time:
30 minutes
Serves:
4 Servings
Serving Size:
3 egg bites (220 g)
Breakfast
Start your day off with these high-protein egg bites. Cottage cheese, cheese and eggs provide protein, while spinach and zucchini add flavour and fibre.
Ingredients
- Nonstick cooking spray
- 8 large eggs
- 1 cup (250 mL) 1% cottage cheese
- ½ cup (125 mL) shredded Cheddar cheese
- ½ tsp (2.5 mL) each garlic powder and onion powder
- ½ tsp (2.5 mL) pepper
- ¼ tsp (1 mL) salt
- ⅓ cup (80 mL) fine cornmeal
- 1 ½ cups (375 mL) finely chopped spinach
- 1 cup (250 mL) grated zucchini
- 3 green onions, finely chopped
- 2 Tbsp (30 mL) fresh herbs (such as parsley, basil or dill), optional
Instructions
- Preheat oven to 325°F (165°C). Spray a 12-cup muffin pan with nonstick cooking spray.
- Beat eggs in a large bowl. Mix in remaining ingredients until well blended.
- Using a ¼ cup (60 mL) measuring cup, divide mixture evenly into the muffin pan.
- Bake for 25 to 30 minutes, until the egg bites are set. Remove from oven and run a small knife around the edges to loosen. You can eat warm or let cool completely before refrigerating or freezing for later use.
Tips
- Meal planning: These egg bites freeze very well. Make a batch on the weekend to eat throughout the week or freeze them in an airtight container for up to 3 months. Thaw and reheat in microwave when ready to eat.
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| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 300 | |||
| Fat 16 g | 21 % | ||
| Saturated Fat 7 g + Trans Fat 0.1 g | 36 % | ||
| Cholesterol 390 mg | |||
| Sodium 350 mg | 15 % | ||
| Carbohydrate 14 g | |||
| Fibre 2 g | 7 % | ||
| Sugars 5 g | 5 % | ||
| Protein 24 g | |||