These egg bites are so light and fluffy and include Mexican chorizo, pepper jack cheese, and zucchini. Two seem to be a perfectly filling serving.

You can always swap out the added ingredients for something like bell peppers, ham, and cheese, etc.

I tried these warm, at room temperature, and cold and they were delicious in all ways. I highly recommend using a BPA silicone muffin pan because the egg bites come out so easily.

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High Protein Egg Bites

Yield: 6 people
Prep Time: 10 minutes
Cook Time: 22 minutes
Author: Maria Dominick, NTP
These bites are the perfect make ahead breakfast. They reheat quickly in the microwave and maintain their light and fluffy consistency
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Ingredients

  • 8 large eggs
  • 1 cup cottage cheese
  • ½ cup pepper jack cheese
  • ¼ tsp salt
  • ½ cup cooked chorizo, casing removed and crumbled
  • avocado oil to grease muffin pan
  • ½ cup minced zucchini, cooked

Instructions 

  • Preheat oven to 350 degrees
  • Add all the eggs, cottage cheese, and salt to blender and blend until smooth
  • Grease muffin pan
  • Add the egg mixture to pan about 3/4 full.
  • Top each muffin with chorizo, cheese, and zucchini
  • Bake for 22 minutes
  • Put the muffin pan on a cooling rack for about 10 minutes or until the pan has cooled down so that you can remove the egg bites without burning yourself.

Notes

To reheat 2 at a time: Reheat in microwave for 40 seconds.