Oven Baked Egg Bites

from ButterYum

makes 12 egg bites

Ingredients

Filling:

• • 6 slices cooked bacon, crumbled

  • 2 scallions, sliced

Egg Mixture:

• • 4 large eggs

  • 3 ounces shredded cheddar cheese

  • 1/2 cup 4% cottage cheese

  • 1/4 cup heavy cream

  • 1 tablespoon sriracha (or ketchup)

Garnish

• • 1 ounce shredded cheddar cheese

  • 2 scallions, sliced

Directions

• • Preheat oven to 400F and place rack in center position.

  • Line a high quality cupcake pan with 12 silicone liners (see note below on choosing the right silicone).

  • Divide bacon and half the scallions among the liners.

  • In a deep mixing bowl of quart-size deli container, use an immersion blender to combine the eggs, cottage cheese, heavy cream, 3/4 cup shredded cheddar cheese, and sriracha.

  • Pour the egg mixture evenly into the silicone cupcake liners,

  • Top each with the remaining cheddar cheese and scallions.

  • Bake for 15-20 minutes; remove from oven and rest for 5 minutes before serving.

Macros: each egg bite contains 126 calories, 8g protein, 10g fat, and 1g net carb.

Variations

Salmon and Capers - For the filling, use 1/2 ounce of cooked salmon and 1/2 teaspoon drained capers. For the egg mixture, omit the sriracha, and add 2 tablespoons onion and chive cream cheese and 1 teaspoon ground black pepper Garnish with sliced scallions before baking (no cheese). Smoked salmon can be used, but reduce to 1/4 ounce per cup (it’s very salty).

Spinach and Mushroom - For the filling, use 6 ounces of cooked, chopped, and squeezed dry spinach, and 3 ounces of finely chopped and sautéed mushrooms. For the egg mixture, replace the sriracha with 1/4 teaspoon garlic salt and replace the cheddar cheese with shredded mozzarella. Garnish with cheese and sliced scallions before baking.

Ham and Broccoli - For the filling, use 6 ounces of finely chopped cooked ham and 3 ounces cooked and chopped broccoli (be sure it’s not too wet). For the filling, replace the sriracha with prepared mustard. Garnish with cheese and sliced scallions before baking.

Sausage and Kale - For the filling, use 6 ounces cooked breakfast sausage and 3 ounces finely chopped kale. For the egg mixture, omit the sriracha and replace the cheddar cheese with shredded pepper jack. Garnish with more pepper jack and sliced scallions before baking.