High Protein Cottage Cheese Bacon Egg + Cheese Bites
These egg muffins are soft, spongy, and packed with a hearty 13g of protein per bite. With a delicious blend of cheese and crispy bacon bits, they offer a delightful burst of flavor in every mouthful. Adding a rolled-up tortilla strip provides an extra texture that elevates these muffins to another level. Plus, they're incredibly versatile, allowing you to customize with your favorite toppings.
Helpful Tips:
Make sure to blend the egg mixture in a high speed blender if the cottage cheese curds bother you. They will still be visible in the egg mixture when whisked together.
Store these in an air tight container up to 4 days for meal prepped breakfast that is perfect for on the go.
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High Protein Cottage Cheese Bacon Egg + Cheese Bites
Ingredients
- 4 eggs
- 1 cup egg whites
- 1 cup low-fat or regular cottage cheese
- Few cracks of salt and pepper
- 1-2 cooked bacon strips, cut into bits
- Small handful spinach, chopped fine
- About 1 cup shredded cheddar cheese
- 2-3 tortillas, cut into 1 inch strips
Instructions
- First, preheat oven 350F and set a muffin tin aside.
- Start by cracking eggs into a bowl. Also add in egg whites, cottage cheese, salt, pepper and start whisking it well. You will have some cottage cheese curds visible. If that bothers you, you can add this entire egg mixture into a blender and blend until smooth. Set the egg mixture aside.
- You’ll need to cook bacon strips until very crispy and then cut it up into bits. Then, chop spinach and grate cheddar cheese as well. I like to grate my own cheese because bagged pre-shredded cheese tends to have anti-caking agents. Set aside.
- Grab tortillas and cut them into 1 inch strips then you’ll just roll them up and place them into each muffin cavity.
- Get ready to assemble. Either spray the muffin tin with avocado or olive oil spray or line it cupcake liners.
- To each muffin cavity, place a rolled up tortilla strip. Top it with bacon bits, chopped spinach, and cheddar cheese.
- Pour the egg mixture on top of each almost to the top. Top with more shredded cheese.
- Bake it at 350F for 25 minutes or until the egg bites have puffed up and the eggs are spongy and cooked through.
- Enjoy just as it or with some sriracha. Store these in an air tight container in the fridge up to 3-4 days.
Notes
You will have some cottage cheese curds visible. If that bothers you, you can add this entire egg mixture into a blender and blend until smooth. Set the egg mixture aside.
