Developed by Smitha Poulo, RDN, CDCES Ingredients Veggie Lovers Egg Bites Egg Bites 3 Ways Makes 12 servings
Tomato and Feta Egg Bites 1 Tbsp olive oil
Pepper Jack and Salsa Egg Bites
Oil
1 Tbsp olive oil
1 Tbsp olive oil
Vegetables
½ cup finely chopped mushroom 2 cup chopped spinach ½ cup chopped red bell pepper ¼ cup chopped fresh basil 8 eggs ½ cup low fat cottage cheese
Protein
8 eggs ½ cup low fat cottage cheese 1 cup crumbled Feta cheese
8 eggs ½ cup low fat cottage cheese
Cheese
1 cup shredded Pepper Jack cheese salt to taste ½ tsp ground black or white pepper 2 Tbsp chopped cilantro
Seasoning
salt to taste ½ tsp ground black or white pepper
salt to taste ½ tsp ground black or white pepper 2 Tbsp fresh oregano
1 tsp onion powder 1 tsp garlic powder 1 tsp herb blend
– page 10 – 7. Stir each well with a spoon for even distribution of ingredients. Top with cheese. 8. Bake for 20-25 minutes or until egg bites puff up and tops no longer looks wet. 9. Remove from oven and slightly cool. Run a butter knife around the edge of each egg bite to carefully remove from the muffin tin. 10. Serve immediately or allow to fully cool then store in airtight containers in the refrigerator for up to 5 days or the freezer up to 2 months. 11. Discard the water from the water bath. Instructions 1. Place a baking dish on the bottom rack in the oven and fill the dish with water until ¾ full. This is to add moisture to the oven while the egg bites cook. Preheat oven to 325°F. 2. In a large nonstick skillet, over medium heat, heat olive oil. Add the vegetables and sauté for 2-3 minutes or until slightly soft. Set aside in a bowl. 3. Place the protein (eggs and cottage cheese) and seasonings in a blender. Puree until smooth. 4. In a 12-cup muffin tin brush the wells with olive oil or spray with nonstick cooking spray. 5. Put a heaping tablespoon of vegetable mixture into each cup; the mixture should be distributed evenly among the wells. 6. Pour the egg mixture into each of the muffin cups, filling about ¾ full.
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