Broccoli Egg Bites with Cottage Cheese
Boost your protein intake with these fluffy broccoli egg bites with cottage cheese. Packed with nutrients from broccoli and the creamy goodness of cottage cheese, these bites offer a balanced meal in a convenient form. They're not only delicious but also provide a nutritious option for busy mornings or as a satisfying snack.
Equipment
- oven
Ingredients
- 6 egg large
- 3/4 cups cottage cheese whole milk
- 1/4 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 1/2 tsp garlic powder
- 2 cups broccoli florets
Instructions
- Preheat the oven to 350˚F. Grease a 12-cup muffin tin with butter or your choice of oil.
- Bring a large pot of water to a boil over high heat. Add a pinch of salt to the water.
- Fill a large bowl halfway with ice. Add cold water to fill the rest of the way. Set aside.
- Once boiling, add the broccoli to the pot. Boil for 2 to 3 minutes, then remove the broccoli with a spider strainer or slotted spoon to the ice bath to stop them from cooking. The florets should be bright green and just tender enough to eat, with a slight crunch. Drain the broccoli and pat dry with paper towels.2 cups broccoli florets
- Dice the cooked broccoli. Reserve 1/4 cup diced broccoli and set aside. Divide the remaining broccoli between the muffin tin cups evenly.
- In a blender, add eggs, cottage cheese, salt, pepper, and garlic powder. Blend until completely smooth.6 egg, 3/4 cups cottage cheese, 1/4 tsp sea salt, 1/4 tsp black pepper, 1/2 tsp garlic powder
- Divide the blended egg mixture between the cups evenly. Sprinkle remaining broccoli pieces on top.
- Bake for 18 to 23 minutes, until the eggs are set and no longer runny. The tops may look a little wet on top - this is from the cooked broccoli. The egg bites themselves should be set and firm to the touch when cooked through.
- Let cool in the pan for 5 minutes before removing.
- Store cooled egg bites in an airtight container in the refrigerator for up to 3 to 5 days.
Notes
Recipe Notes:
- Cooled egg bites can be stored in an airtight container in the refrigerator for up to 3 to 5 days. Reheat in the microwave until warmed through, and enjoy.
- Freeze egg bites for up to 1 month by wrapping each individually in plastic wrap, then storing in a freezer-safe airtight container. Thaw overnight in the refrigerator, then reheat in the microwave as desired.
Nutrition
Calories: 50kcalCarbohydrates: 2gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 84mgSodium: 126mgPotassium: 94mgFiber: 0.4gSugar: 1gVitamin A: 232IUVitamin C: 14mgCalcium: 31mgIron: 1mg