These simple Broccoli Cheddar Baked Egg Bites are a healthy, protein-packed breakfast option made with cottage cheese. They’re perfect for meal prep, freezer-friendly, vegetarian, and gluten-free!
INGREDIENTS
- 9 large eggs
- 1 cup cottage cheese
- 1 cup cheddar cheese, divided
- 1 tsp black pepper
- 1/2 tsp salt
- 1 head broccoli, chopped
- 1 cup spinach, chopped
INSTRUCTIONS
- Preheat your oven to 300°F and prepare a silicone muffin tray by lightly coating it with non-stick spray.
- In a blender, combine the eggs, cottage cheese, half of the cheddar cheese, salt, and black pepper. Blend until the mixture is smooth and well-combined.
- Pour the egg mixture evenly into the prepared muffin tray, filling each slot about halfway (the egg bites will puff up while baking).
- Evenly distribute the chopped broccoli and spinach over the egg mixture in the tray, then sprinkle the remaining cheddar cheese on top of each.
- If desired, add a pinch of salt and pepper on top. Bake for 30 minutes at 300°F. Remove from the oven and let cool slightly before carefully removing the egg bites from the tray.
NOTES
Storing in the Fridge:
- Let the egg bites cool completely before transferring them to an airtight container.
- Store in the fridge for up to 5 days.
Freezing Instructions:
- Arrange the egg bites on a baking sheet and freeze for 1-2 hours until solid.
- Transfer the frozen egg bites to a sealable container or freezer bag. They will keep in the freezer for up to 2 months.
Reheating:
- To reheat, defrost frozen egg bites in the fridge overnight. Warm them in the microwave for 1-2 minutes or until heated through.
