Egg bites are so easy to make and make for an excellent meal prep for those that meal prep.
My Egg Bites are packed full of protein with over 50 grams.
They are 3 WW and less than 300 calories for ALL 3 JUMBO egg bites.
I used a jumbo cupcake pan to make them rather than the standard cupcake pans. There are so many variations you could make, and they are great for clearing out your fridge recipes.
Here is what you will need:
- Jumbo Cupcake pan
- Cooking spray
- Liquid egg whites
- Cottage cheese
- Broccoli & roasted red peppers
- Scallions
- Cheese
- Dak’s seasonings or seasonings of choice
- Salt
- Pepper
Here is a jumbo cupcake pan, I got mine a few years ago at Aldi, but here is one that is similar to the one that I have.
We buy our egg whites from Costco. They are the cheapest for the bulk size.
If you have never had Good Culture cottage cheese, I am begging you to try it. It is the most amazing cottage cheese out in the stores.
You can use any cheese you wish to use, but I usually have the fat free cheese on hand for myself. The fat free cheese melts really well in these jumbo egg bites.
My most loved seasonings are from Dak’s Spices
If you ever would like to try Dak’s Spices out, use code:chefallie for 10% off. The have the most amazing seasonings and no salt added. You can control the salt with Dak’s Spices.
These egg bites were a spur of the moment recipe. I looked into my fridge and was trying to figure out what to make for breakfast. I saw the leftover roasted broccoli I had, but I didn’t want an omelet or a sandwich. I decided to try out making egg bites, and they came out wonderful.
How to make them:
- Preheat the oven to 350 degrees
- Place the egg batter ingredients into a mini food processor or blender until smooth and combine. Leave 1-2 TBSP of cheese to the side.
- Spray the cupcake pan generously with cooking spray
- Pour the batter into 3 JUMBO cupcake portions or 4-5 standard size cupcake portions
- Place the chopped broccoli evenly into the portions then sprinkle remaining cheese on top
- Bake at 350 degrees for 15-20 minutes or until light brown on edges and the center does not giggle.
- Let cool for 5 minutes before removing
- Garnish with desired topping and enjoy
Broccoli & Cheese jumbo Egg Bites
Equipment
- 1 Blender or food processor
- 1 Texas size muffin pan
Ingredients
EGG MIXTURE
- 2/3 Cup Egg whites I use Costco brand
- 1/2 Cup Good Culture cottage cheese or cottage cheese of your choice
- 1/2 Cup fat free cheddar cheese or cheese of your choice
- 1/8 Pinch Dak's Spices Green Zest or seasoning of your choice
- 1/8 tsp Dak's Original Red or seasoning of your choice
- 1/8 tsp Dano's original seasoning
- Salt to taste
- Pepper to taste
ADD INS
- 1 Cup Cooked broccoli chopped
- Scallions chopped
Instructions
- In the blender or food processor add the egg whites, cottage cheese, fat free cheese (leave 1 TBSP of cheese to the side) and seasonings into the blender.
- Spray the cupcake pan with cooking spray
- Pour the batter into cupcake pan, evenly*If using a mega muffin pan, it will make 3**If using a standard muffin pan it will make 4-5
- Place the chopped broccoli into egg mixture.
- Top the egg mixture with remaining cheese and scallions
- Bake at 350 degrees for 15-20 minutes*Mega = 20 minutes, Standard 15-20 minutes*
- Let cool before removing for 5 minutes
Notes
Jumbo Roasted Red Pepper & Cheese Egg Bites
Equipment
- 1 JUMBO cupcake pan
- 1 Nutri Bullet blender
Ingredients
- 2/3 Cups Liquid egg whites
- 1/2 Cup Good Culture cottage cheese or cottage cheese of your choice
- 1/2 Cup fat free cheddar or cheese of choice
- 1/2 Cup Roasted red pepper chopped
- Seasonings of choice
- Salt & pepper to taste
- Scallions Chopped
Instructions
- Preheat the oven to 350 degrees
- Put the egg whites, cottage cheese, cheese and seasonings into the blender. Leave 1 TBSP of cheese to the side
- Spray the pan with cooking spray
- Pour the egg mixture into 3 sections of the jumbo cupcake pan
- Add the chopped roasted red peppers, scallions and a sprinkle with remaining cheese in top
- Bake for 20 minutes
- Let cool for 5 minutes before removing from pan
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