Name: Whisked cottage cheese egg bites
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 4 large eggs; 8 large egg whites; 1 cup 2% cottage cheese; 1 red bell pepper, diced; 3/4 medium yellow onion, diced; 2 tsp olive oil; 1/4 cup shredded cheddar cheese; 1/4 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays

Nutrition

Per serving

921 calories

Protein: 87g; 39% of calories
Carbs: 34g; 15% of calories
Fat: 47g; 47% of calories

Instructions

Prep 20 min · Cook 30 min

Heat the olive oil in a skillet over medium heat. Sauté the diced pepper and onion for 5 to 6 minutes until softened and the onion is translucent. Remove from the heat to cool slightly. Done when soft and translucent.
Preheat the oven to 350°F. Generously grease a 12-cup muffin tin with cooking spray.
In a large bowl, whisk the 4 whole eggs and both portions of egg whites (the 3/4 cup and the 1/3 cup) together until no streaks remain. Stir in the cottage cheese, salt, and black pepper. Small curds will remain, which is expected.
Divide the sautéed vegetables evenly among the 12 muffin cups. Pour the egg mixture over the vegetables, filling each cup about three-quarters full to leave room to puff. Sprinkle the cheddar cheese over the top.
Bake for 25 to 30 minutes until the egg bites are puffed and the centers are firm. Remove from the oven and let them rest for 5 minutes before removing from the tin. Done when puffed and firm, 160°F.

Nutrition

Ingredients

Instructions

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