Loaded Egg Muffin Bites

These veggie and protein packed egg muffin bites come together SO easy and are perfect for a nourishing breakfast on the go all week long

Ingredients:

• 12 eggs (scrambled)

• 1 1/2 cup cottage cheese

• 1 cup of diced ham (or other breakfast meat of choice)

• 2 cups of finely chopped veggies of choice - I love:

  • kale

  • mushrooms

  • peppers

• Salt / pepper to taste

• optional cup of shredded cheese to top

Meal Prep Directions: 

• Finely chop veggies and store in glass container until ready to assemble with eggs

• Finely chop ham or make breakfast meat of choice and store in glass container until ready to assemble with eggs

*if you wish to prep full recipe in bulk for a quick re-heat, continue onto meal assembly and when complete, refrigerate in large container.

Meal Assembly Instructions: preheat oven to 400

• Mix all of your eggs and cottage cheese together in a large mixing bowl. If you want to blend them to smooth out the cottage cheese clumps you can!

• Add to muffin mold and water bath: I prefer a silicon muffin mold because it’s a guarantee no stick and lighter with this essential water bath method:

  • Place your muffin mold inside of a large rimmed baking sheet or baking dish **be sure to do this BEFORE you pour your egg mixture in otherwise you won’t be able to transfer to the rimmed container without spilling egg everywhere - learned this from experience lol

  • Pour your egg mixture into each mold and add a small spoonful of your prepped mixed veggies and meat to each of your muffin cups, mixing slightly to distribute. Top each muffin tin with optional cheese. If you have leftover veggies that won’t fit - save them for a quick fresh egg scramble for another morning:)

  • Add water to the rimmed container until it is about 3/4 up the side of the mold - you want them mostly covered!

  • Slowly carry rimmed container filled with water, the silicon muffin mold and filled muffin cups and place in oven.

  • Bake until center of each muffin is completely cooked through - this could take up to 30 min depending on size of muffin molds because the water bath slows the process of cooking so air bubbles don’t form as quickly. This slower process will keep them super dense and fluffy without deflating.

• Once cooled completely, pop out of mold and refrigerate in airtight glass container. To reheat, either microwave for 1 minute or individually wrap in foil and place in a 200 degree oven for 20 minutes. Consume within 7 days.