Spring Veggie Egg Bites Recipe
This delicious egg bite recipe is super tasty and light, and a great breakfast option!
Ingredients
Scale
- 6 eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheddar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon fresh thyme
- 1 1/2 cups chopped spring vegetables (spinach, green onions, asparagus, lightly steamed broccoli, radishes, etc.)
Instructions
- Preheat oven to 350º
- Add first seven ingredients to a blender or food processor
- Blend until smooth. Note, you may omit shredded cheese from this step, and fold it in after blending other ingredients if you prefer)
- Grease a muffin tin, (I usually use an olive oil-based spray) and divide chopped veggies between 12 muffin cups
- Pour egg blend over top, dividing among the 12 cups
- Place in center of oven and bake for 25 minutes
- Remove from oven and let cool for about 5 minutes
- Loosen edges and remove from muffin tins. I use a large spoon to kind of scoop under the edges to loosed the bottom. They should come out easily.
- Enjoy!