Ingredients
Scale
- 4 large eggs
- 1/2 cup cottage cheese
- 1/4 cup shredded cheddar cheese
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh chives
- 1/4 cup diced bell pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin with nonstick spray.
- In a blender or food processor, combine eggs, cottage cheese, milk, salt, and pepper. Blend until smooth and frothy.
- Stir in shredded cheddar cheese, chopped chives, and diced bell pepper.
- Divide the egg mixture evenly among 8 muffin tin cups.
- Bake for 16 to 18 minutes, or until the egg bites are puffed and set in the center.
- Remove from the oven, let cool slightly, then run a knife around edges to release egg bites.
- Serve warm.
Notes
Use a blender for a smooth mixture. Diced bell pepper should be small for even distribution. Store in an airtight container for up to three days; freeze for one month.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg bite
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg