Protein-packed Egg Bites

Instructions

1. 01

   Heat oven to 325℉. Place a small dish, like 8x8 glass pan, with water in the oven. (Bake egg bites with this pan of water in the oven to keep the air moist.)

2. 02

   With a blender or hand-held immersion blender, blend the eggs and cottage cheese until smooth. Whir in the salt and pepper.

3. 03

   Butter a silicone mini muffin pan. Place on a large cookie sheet. (This recipe can make 12 regular size muffin egg bites or 24 mini size muffin bites.)

4. 04

   Fill each cup with a little bit of the meat and cheese and veggies if you're using. Pour egg mixture into each cup, DON'T fill all the way to the top.

5. 05

   Bake 20-30 minutes, turning the pan halfway through the baking time to cook evenly. You can poke a toothpick in the center to be sure the eggs are cooked. The cooking time varies depending on the size of egg bite you are baking.

6. 06

   Cool for 5 minutes and then pop the egg bites out and cool completely on a cooling rack.

7. 07

   Store in the refrigerator up to 4 days. Reheat in microwave for about 1 minute or in an air fryer. Can be frozen for up to 3 months. Reheat in microwave or air fryer.