High-Protein Egg Bites
High-Protein Egg Bites
Ingredients
For the Egg Bites
- 6 large eggs
- 1/2 cup egg whites
- 1/2 cup cottage cheese, small curd
- 12 frozen tater tots, about 3 per muffin cup
- 1/2 cup fresh spinach, chopped
- 1/4 cup red bell pepper, diced
- 1/2 cup shredded cheddar cheese
- 2 tablespoons green onions, chopped
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 375
- 2
In a medium mixing bowl, whisk together the whole eggs, egg whites, cottage cheese, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min
- 3
Place 3 frozen tater tots into the bottom of each prepared muffin cup. Using the bottom of a small glass or a spoon, firmly press and mash the tater tots to form a compact base in each cup.
⏱️ 5 min
- 4
Evenly distribute the chopped spinach and diced red bell pepper among the muffin cups, layering them on top of the tater tot bases.
⏱️ 3 min
- 5
Carefully pour the whisked egg mixture over the vegetables in each muffin cup, filling them almost to the brim.
⏱️ 2 min
- 6
Sprinkle the shredded cheddar cheese and chopped green onions evenly over the top of the egg mixture in each muffin cup.
⏱️ 2 min
- 7
Bake for 15 to 20 minutes, or until the egg bites are set, puffed, and golden brown around the edges. A knife inserted into the center should come out clean.
⏱️ 18 min•🌡️ 375
- 8
Remove the muffin tin from the oven and let the egg bites cool in the tin for a few minutes before carefully removing them. Serve warm or allow to cool completely for meal prep.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Egg Bites
Ingredients
For the Egg Bites
- 6 large eggs
- 1/2 cup egg whites
- 1/2 cup cottage cheese, small curd
- 12 frozen tater tots, about 3 per muffin cup
- 1/2 cup fresh spinach, chopped
- 1/4 cup red bell pepper, diced
- 1/2 cup shredded cheddar cheese
- 2 tablespoons green onions, chopped
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 375 - 2
In a medium mixing bowl, whisk together the whole eggs, egg whites, cottage cheese, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min - 3
Place 3 frozen tater tots into the bottom of each prepared muffin cup. Using the bottom of a small glass or a spoon, firmly press and mash the tater tots to form a compact base in each cup.
⏱️ 5 min - 4
Evenly distribute the chopped spinach and diced red bell pepper among the muffin cups, layering them on top of the tater tot bases.
⏱️ 3 min - 5
Carefully pour the whisked egg mixture over the vegetables in each muffin cup, filling them almost to the brim.
⏱️ 2 min - 6
Sprinkle the shredded cheddar cheese and chopped green onions evenly over the top of the egg mixture in each muffin cup.
⏱️ 2 min - 7
Bake for 15 to 20 minutes, or until the egg bites are set, puffed, and golden brown around the edges. A knife inserted into the center should come out clean.
⏱️ 18 min•🌡️ 375 - 8
Remove the muffin tin from the oven and let the egg bites cool in the tin for a few minutes before carefully removing them. Serve warm or allow to cool completely for meal prep.
⏱️ 5 min