White Cheddar and Zucchini Egg Bites
These savory egg bites are perfect for meal prepping! They're packed with veggies, shredded white cheddar, and cottage cheese for a high-protein breakfast.
Equipment
- Muffin tin
Ingredients
- ½ tablespoon olive oil
- 1 cup bell pepper, small diced
- ¾ cup minced onion
- 2 garlic cloves, minced
- ¾ cup shredded zucchini (not packed) small 150 gram zucchini
- 1 cup shredded white cheddar cheese fresh from the block
- ½ cup full fat cottage cheese
- 7 large eggs
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly coat a muffin tin with nonstick cooking spray. Wipe off any excess with a paper towel.
- In a nonstick skillet over medium heat, add the olive oil. Add the onion, bell pepper, and garlic to the skillet and sauté until softened, about 2 to 3 minutes.
- Transfer the sauteed veggies to a large bowl and let cool. Meanwhile, squeeze any excess liquid out of the shredded zucchini.
- Add the zucchini, shredded cheddar, cottage cheese, and kosher salt to the bowl with the veggies.
- In a separate bowl, whisk the eggs. Pour the eggs into the bowl with the veggies and stir well.
- Scoop the mixture into the muffin tin, evenly dividing it by the 12 muffin cavities.
- Bake for 25 minutes or until the centers are cooked. Remove from the oven and transfer to a wire rack to let them cool.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or the toaster oven until heated through.
Nutrition
Calories: 100kcalCarbohydrates: 3gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 106mgSodium: 225mgPotassium: 137mgFiber: 1gSugar: 2gVitamin A: 667IUVitamin C: 20mgCalcium: 95mgIron: 1mg
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