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Create the high-protein egg bites with cottage cheese for an easy high-protein breakfast all week long by using a silicone muffin pan with pureed cottage cheese, eggs, bacon, and cheese.

High-Protein Cottage Egg Bites

Leah Beyer
Create the high-protein egg bites with cottage cheese for an easy high-protein breakfast all week long by using a silicone muffin pan with pureed cottage cheese, eggs, bacon, and cheese.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Cuisine French
Servings 12 muffins
Calories 133 kcal

Equipment

Ingredients
  

Instructions
 

  • Start by preheating your oven to 375°F (190°C). Grease a 12-cup silicone muffin pan or line a muffine tin with silicone muffin liners for easy removal.
  • In a skillet, cook the bacon until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
    In a skillet, cook the bacon until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
  • Puree the cottage cheese in a blender.
    Puree the cottage cheese into a smooth mixture in a blender.
  • In a large mixing bowl, whisk together the eggs, cottage cheese, salt, and pepper. Make sure the mixture is well combined.
    In a large mixing bowl, whisk together the eggs, cottage cheese, salt, and pepper. Make sure the mixture is well combined.
  • Fill each muffin cup with shredded cheese and bacon. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. The mixture should yield approximately 12 muffins.
    Add crumbled bacon pieces and shredded cheese to each muffin cup.
  • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top. You can test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
    Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. The mixture should yield approximately 12 muffins.
  • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature.
    Allow the high protein egg muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature.

Notes

  • Refrigeration: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 20-30 seconds before eating.
  • Freezing: For longer storage, freeze the muffins in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, microwave frozen muffins for about 1-2 minutes, or until heated through.

Nutrition

Calories: 133kcalCarbohydrates: 1gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 127mgSodium: 422mgPotassium: 88mgSugar: 1gVitamin A: 250IUCalcium: 79mgIron: 1mg
Keyword cottage cheese, egg bites, high protein
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