Mornings can often feel like a frantic race. You want a healthy start. You need something fast and filling. These high protein egg bites are the perfect solution for your busy week.
This recipe delivers a light and airy texture. It feels like a fancy treat from a coffee shop. You can enjoy a nutritious breakfast without leaving your house.
Why This Recipe Is a Winner
These bites are incredibly creamy and satisfying. The cottage cheese adds amazing protein and a velvety finish. You get a gourmet result with very little effort.
They are perfect for a healthy reset. You can prep them on Sunday. Your weekday mornings will be much smoother. This is a budget-friendly way to eat well.
Simple Cooking Method
You simply blend and then bake. No fancy sous-vide equipment is required here. A blender creates the perfect frothy base for you. Even beginners can master this recipe easily. It is truly a foolproof method.
Ingredients You’ll Need
Most of these items are likely in your fridge right now.
- 4 large eggs
- 1 cup low-fat cottage cheese
- 1/2 cup shredded Gruyere cheese
- 1/4 cup cooked and crumbled bacon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce
- Non-stick cooking spray
Step-by-Step Instructions
- Preheat the oven to 300°F (150°C) and place a large baking pan filled with 1 inch of water on the lower oven rack to create a steam environment.
- Place the eggs, cottage cheese, salt, black pepper, and hot sauce into a high-speed blender.
- Process the mixture on high speed for 30 to 45 seconds until completely smooth and slightly frothy.
- Generously coat a 6-cup silicone muffin pan with non-stick cooking spray.
- Distribute the shredded Gruyere cheese and crumbled bacon evenly into the bottom of each muffin cup.
- Pour the blended egg mixture over the cheese and bacon until each cup is approximately three-quarters full.
- Place the muffin pan on the middle rack directly above the water bath.
- Bake for 25 to 30 minutes, or until the eggs are just set and no longer liquid in the center.
- Remove from the oven and allow to cool in the pan for 5 minutes before gently removing the bites with a silicone spatula.
Best Ways to Enjoy It
Serve these warm with a side of fresh fruit. They pair beautifully with a crisp green salad. You can even tuck them into a toasted English muffin. Pack them into containers for easy weekday lunches at work.
Keep It Fresh
Store your leftovers in an airtight container. They stay fresh in the fridge for four days. You can also freeze them for two months. Reheat in the microwave for 30 seconds. This makes stress-free morning cooking a reality.
Recipe Tips
- Use a silicone muffin pan for the easiest removal.
- Don’t skip the water bath for that custard texture.
- Blend until the mixture is very frothy and smooth.
- Spray your pan well to prevent any sticking.
- Double the batch for a larger family gathering.
- Add a dash of extra hot sauce for a kick.
- Let them cool slightly so they firm up properly.
Easy Flavor Ideas
- Swap bacon for sautéed spinach for a vegetarian option.
- Use sharp cheddar instead of Gruyere for a bold taste.
- Add a pinch of smoked paprika for extra depth.
- Stir in chopped chives for a fresh herb finish.
Common Questions
Can I use a metal muffin tin?
Yes, but you must use paper or silicone liners. The eggs tend to stick to metal very easily. Liners will make cleanup much faster for you.
Why is cottage cheese used?
It provides a massive protein boost. It also creates a velvety texture when blended. You won’t even taste the curds once it is processed.
How do I know when they are done?
The centers should look set and not jiggly. They will puff up slightly in the oven. They will settle as they cool down on the counter.
I hope these high protein egg bites make your mornings feel a little brighter. They are a simple way to nourish yourself during a busy spring week. Happy cooking!
— Lidia
High Protein Egg Bites with Cottage Cheese
Ingredients
- 4 large egg s
- 1 cup low -fat cottage cheese
- 1/2 cup shredded Gruyere cheese
- 1/4 cup cooked and crumbled bacon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce
- Non -stick cooking spray
Instructions
- Preheat the oven to 300°F (150°C) and place a large baking pan filled with 1 inch of water on the lower oven rack to create a steam environment.
- Place the eggs, cottage cheese, salt, black pepper, and hot sauce into a high-speed blender.
- Process the mixture on high speed for 30 to 45 seconds until completely smooth and slightly frothy.
- Generously coat a 6-cup silicone muffin pan with non-stick cooking spray.
- Distribute the shredded Gruyere cheese and crumbled bacon evenly into the bottom of each muffin cup.
- Pour the blended egg mixture over the cheese and bacon until each cup is approximately three-quarters full.
- Place the muffin pan on the middle rack directly above the water bath.
- Bake for 25 to 30 minutes, or until the eggs are just set and no longer liquid in the center.
- Remove from the oven and allow to cool in the pan for 5 minutes before gently removing the bites with a silicone spatula.
