Fluffy Meal Prepped Egg Bites

Egg Bites For Becca

Becca hardly has time to make anything besides toast in the mornings, and as the "you need to eat protein in the morning" guy, I decided enough was enough! These egg bites have just over 80 calories and 8 grams of protein in each. Becca has two for breakfast and says "the texture is better than I thought it'd be!" 

Don't just take my word for it, folks.

Ingredients (Makes 12 Egg Bites)

• 9 large eggs
• 115 g egg whites
• 1 tsp salt
• 2 tsp black pepper
• 150 g bell pepper, finely diced
• 50 g mushrooms, finely chopped
• 56 g lite shredded cheese
• 130 g low fat cottage cheese

Instructions

1. Sauté the veggies. In a skillet over medium heat, cook the bell pepper and mushrooms for 8-12 minutes to soften and remove excess moisture. When a fond forms, set aside to cool slightly.
2. Preheat the oven to 350°F. Lightly grease a 12 cup muffin tin or line with silicone liners for easy release.
3. Whisk together the eggs, egg whites, slat and pepper.
4. Divide the sautéed veggies evenly among the 12 muffin cups. Add the shredded and cottage cheeses. Pour the blended egg mixture over the veggies. Stir gently to mix.
5. Bake for 18-22 minutes, or until the centers are just set and no longer jiggly.
6. Cool & store. When they're cool to the touch, remove from the tins. Store in an airtight container in the fridge for up to 5 days. Or, flash freeze them on a baking sheet. Once frozen, add them to a paper towel lined ziplock bag. Suck the air out, and freeze for up to two months.
7. Reheat in a microwave, air frier, toaster oven or oven.

Nutrition Facts (Per 1 of 12 Egg Bites)

• Calories: 83
• Protein: 8 g
• Fat: 5 g
• Carbs: 1 g