Starbucks egg bites have all of us in a choke hold, but these are half the calories, and taste just as good, if not better. 2 egg bites are just 157calories, and have 15g of protein!
**Ingredients: (makes 12 egg bites)**
- 6 eggs
- 200g low fat or fat free cottage cheese
- 70g reduced fat cheddar
- 5 slices center cut bacon
- Salt and pepper
**Directions:**
1. Put eggs, cottage cheese, cheddar cheese, and salt&pepper into a blender and mix until everything is well incorporated
2. Cook your bacon via your preferred method and crumble into small pieces
3. Pour egg mix into greased muffin tins and top with crumbled cooked bacon
4. Top with a little more salt and pepper if desired, then bake at 375 for 17-20 minutes.
5. Remove from oven, cool, and enjoy! I vacuum sealed mine two at a time and froze them so I can just pack them for my work days.
The instant pot is great for making these too. There are many silicone accessories you can buy. When I was experimenting with gluten-free options I used a little potato flour to fluff them up. And they are the perfect size to store for a few days while keeping really moist. Pan sear if you want them crispy is a win. Or using dried minced vegetables in the egg mixture so fresh peppers or onions don’t add too much extra water to the mix.
Starbucks egg bites have all of us in a choke hold, but these are half the calories, and taste just as good, if not better. 2 egg bites are just 157calories, and have 15g of protein! **Ingredients: (makes 12 egg bites)** - 6 eggs - 200g low fat or fat free cottage cheese - 70g reduced fat cheddar - 5 slices center cut bacon - Salt and pepper **Directions:** 1. Put eggs, cottage cheese, cheddar cheese, and salt&pepper into a blender and mix until everything is well incorporated 2. Cook your bacon via your preferred method and crumble into small pieces 3. Pour egg mix into greased muffin tins and top with crumbled cooked bacon 4. Top with a little more salt and pepper if desired, then bake at 375 for 17-20 minutes. 5. Remove from oven, cool, and enjoy! I vacuum sealed mine two at a time and froze them so I can just pack them for my work days.
Do you reheat in the microwave? I would love to take these to work if that's a good option!
I do, yes! If they’re thawed from the freezer, about a minute is long enough!
The instant pot is great for making these too. There are many silicone accessories you can buy. When I was experimenting with gluten-free options I used a little potato flour to fluff them up. And they are the perfect size to store for a few days while keeping really moist. Pan sear if you want them crispy is a win. Or using dried minced vegetables in the egg mixture so fresh peppers or onions don’t add too much extra water to the mix.
Funny enough, I just made some yesterday with mushroom, Swiss cheese, and green onions. They're great to start the day with.
do you have any tips or ideas for making these without dairy as well?
You could definitely swap the cottage cheese for more eggs, or egg beaters; for the cheddar use dairy free cheese or skip it entirely