- Yields: 12 Egg Bites
- Preparation: 25 minutes
Ingredients
Cottage Cheese Egg Bites
- 2 tsp (10mL) GAY LEA - Unsalted Butter
- 1 cup (250mL) Nordica 2%
- 8 eggs
- 1/4 tsp (1mL) salt
- 1/4 tsp (1mL) pepper
- 1/2 cup (125mL) Pizza mozzarella, grated
- 6 tsp (30mL) basil pesto, refrigerated
- 12 grape tomatoes, halved
- fresh basil
- balsamic glaze
Instructions
- Preheat the oven to 350°F (180°C). Brush 12 silicone muffin cups lightly with butter.
- Whisk eggs until well broken up. Whisk in cottage cheese, salt and pepper.
- Divide mozzarella cheese between the muffin cups. Divide the cottage cheese-egg mixture, about 1/4 cup per cup. Dollop 1/2 tsp (2 mL) pesto into each cup and swirl with a knife. Top each with two grape tomato halves.
- Bake for 20 to 22 minutes or until puffed and set. Cool for 5 minutes before removing from the pan.
- Garnish with basil and a drizzle of balsamic glaze (if desired). Serve warm or transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in the microwave to serve.
Tips:
- TIP: Eggs and cottage cheese can be combined in a blender for a smoother texture.
- TIP: The beauty of these egg bites is that the base recipe can be customized with any number of ingredients. Divide up to 1 1/4 cups (300 mL) of add-ins between the muffin cups before adding the cottage cheese and egg base. Great options include chopped fresh or leftover veggies, crumbled or chopped meats, grated cheeses and flavour boosts like spices, herbs or condiments, as preferred.
- TIP: Silicone muffin pans or liners are the key to Egg Bites that release easily and are a worthwhile, affordable investment as they are reusable and environmentally friendly.
Nutrition Information:
Per 1 serving (2 bites)
Calories: 240
Fat: 16 g Saturated fat: 6 g Trans fat: 0 g Carbohydrate: 5 g Fibre: 0 g Sugars: 4 g Protein: 20 g Cholesterol: 405 mg Sodium: 400 mg Potassium: 300 mg Calcium: 200 mg Iron: 1.75 mg
