Easy High Protein Breakfast Recipe (Bonus-Kids will like too!)

I don’t know about you, but when I’m looking for recipe ideas, I scroll straight to the bottom of the article! So with that, I’m going to get right to it!

These Egg Bites are an easy, high-protein breakfast perfect for a healthy breakfast option on the go. They’re made with a few ingredients and are easy to prepare in less than 10 minutes. Plus, the recipe is very versatile, and you can create a range of different flavors, swapping ingredients to your liking and what’s in your fridge.

All you need to make this easy high-protein breakfast recipe are:

• 5 Large Eggs

• 5 servings of Egg Whites – I like to use a combination of both to decrease the fat from the yolk, and boost the protein per serving. I do a 1:1 ratio of eggs to egg whites. I also use these Liquid Egg Whites.

• 1 cup 2% Cottage Cheese

• 1/2 cup Bell Pepper – Any color works. I use this Ninja Chopper and saves me LOADS of time!

• 1 cup Spinach Leaves – finely chopped.

• 1/4 tsp Salt

• 1/8 tsp Pepper

• 1/4 tsp Garlic Powder

• Options- I’ve added red onions, squash, zucchini, mushrooms. The Veggie sky’s the limit! You can add cheese or a lean protein if you’d like as well.

Prep

1. You’ll need a muffin pan for these. I personally do not like to line my muffin tray. What I’ve found is that the eggs end up sticking to the muffin liner (even with cooking spray) and I end up loosing half my egg bite because it’s stuck to the liner :( BUT it’s completely up to you. I spray the liner with cooking oil spray to help prevent the bites from sticking to the tray.

2. Preheat the oven to 350°F (180°C).

3. In a large bowl, whisk eggs and egg whites.

4. Next, whisk in cottage cheese, salt, pepper, and garlic powder. For a faster method or to remove the cottage cheese texture, place the eggs, egg white, cottage cheese, and spices in a blender and blend until smooth.

5. Finally, whisk in your chopped veggies. I personally sauté all my veggies before mixing in with the egg/cottage cheese mixture. Reason being is that when veggies cook, they tend to ‘sweat’ or release water. To avoid soggy egg bites as much as possible, I salute my veggies with a little cooking spray and then put them on a plate with a paper towel to absorb any extra liquid.

6. Pour the egg mixture into the muffin tray and fill them up to about 3/4 their level.

7. Bake the muffins for 30 minutes at 350°F (180°C) on the center rack of the oven until they puff and the eggs are set in the center. Cooking time varies on any swaps you make.

8. Remove the muffins from the oven – don’t be worried when they deflate, and that’s completely normal.

9. Let them cool in the pan, then pop them out and put into an air tight storage container of your choosing. These are good for up to 3 days. You can also freeze them for up to about a month and just take them out the day before you’re planning on eating them.

10. To reheat them, I typically just pop them in the microwave for 30-45 seconds. You can also throw them in the air fryer as well!

    NOTE: I typically triple this recipe so we have enough egg bites to get us through the entire week as this give you about 12 egg bites and there are 3 egg bites per serving.

    Serving: 1 serving (3 egg bites)

    Calories: 118k cal

    Carbohydrates: 4.6g

    Protein: 13g

    Fat: 5g