Egg Bites Anyway
Prep time: 5-15 minutes | Cook time: 25 minutes | Makes: 12 cups | Reheats well
Confession: I (Taylor) don’t like eggs. I know… I know… It’s a bit ridiculous, but trust me I’ve tried (a lot!!) and I solemnly swear to keep trying.
Now that we have that out of the way, I’ll also tell you that everyone else in my life loves egg bites as a make ahead breakfast option, so I’m sharing the base recipe plus a handful of variations so that you can feed your loved ones, or yourself, egg bites too.
Ingredients:
8 large eggs
1 cup cottage cheese
½ tsp salt
½ tsp black pepper
½ cup shredded cheese of choice
½ cup-ish of “add ins”
Instructions:
Preheat your oven to 325°F.
Whisk the eggs in a medium size mixing bowl.
Add the remaining ingredients: Cottage cheese, salt, pepper, shredded cheese, and add ins. Stir until combined
Evenly distribute the egg mixture among the cups of a 12 cup silicone muffin tin (or use silicone liners)*
Bake for 23-25 minutes. Until firm in the middle and browned on the edges.
Store in an airtight container in the fridge
*We find that a silicone muffin tin is FAR easier to clean up. If you must, you can use a metal one, but grease it well and just know that there will be some clean up required.
Variations:
Here are a few variations that we like, but we encourage you to get creative and use what you have or what sounds good to you! We usually do about 1/2 a cup of cooked meat plus 1/4 cup of veggies when it adds flavor, but you can leave the extra 1/4 cup out or adjust to your preferences. These are a few of our favorites but honestly almost anything works
Bacon, green onion & gruyere
Sausage, caramelized onion & cheddar
Pulled Pork & Cheddar
Pizza: Pepperoni & Mozzarella
Sausage & Red Pepper