High-Protein Two-Ingredient Egg Bites
High-Protein Two-Ingredient Egg Bites
Ingredients
- 6 eggs
- 1 cup raw cottage cheese
- 1 pinch salt
- as needed butter, for greasing
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
Crack 6 eggs into a blender.
⏱️ 1 min
- 3
Add 1 cup of raw cottage cheese and a pinch of salt to the blender with the eggs.
⏱️ 1 min
- 4
Blend all ingredients together until the mixture is completely smooth and well combined.
⏱️ 1 min
- 5
Generously grease a standard muffin tin with butter.
⏱️ 1 min
- 6
Carefully pour the blended egg mixture into each cup of the greased muffin tin, filling them almost to the top.
⏱️ 1 min
- 7
Place the muffin tin into the preheated oven and bake for 15-20 minutes, or until the egg bites are set, puffed, and lightly golden brown. They should spring back slightly when gently touched.
⏱️ 20 min•🌡️ 350
- 8
Remove the muffin tin from the oven. Allow the egg bites to cool in the tin for a few minutes before carefully removing them. They should pop out easily.
⏱️ 2 min
- 9
Serve warm, or let cool completely before storing. These egg bites can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage. Reheat in a microwave or air fryer.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Two-Ingredient Egg Bites
- 6 eggs
- 1 cup raw cottage cheese
- 1 pinch salt
- as needed butter, for greasing
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
Crack 6 eggs into a blender.
⏱️ 1 min - 3
Add 1 cup of raw cottage cheese and a pinch of salt to the blender with the eggs.
⏱️ 1 min - 4
Blend all ingredients together until the mixture is completely smooth and well combined.
⏱️ 1 min - 5
Generously grease a standard muffin tin with butter.
⏱️ 1 min - 6
Carefully pour the blended egg mixture into each cup of the greased muffin tin, filling them almost to the top.
⏱️ 1 min - 7
Place the muffin tin into the preheated oven and bake for 15-20 minutes, or until the egg bites are set, puffed, and lightly golden brown. They should spring back slightly when gently touched.
⏱️ 20 min•🌡️ 350 - 8
Remove the muffin tin from the oven. Allow the egg bites to cool in the tin for a few minutes before carefully removing them. They should pop out easily.
⏱️ 2 min - 9
Serve warm, or let cool completely before storing. These egg bites can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage. Reheat in a microwave or air fryer.
⏱️ 1 min