I have made these egg bites a couple of times and I finally found the secret from @onceuponachef to creating a starbucks copycat version of these higher protein egg bites. I took their recipe and added my own twist with additional meats and veggies and left out the added cheese. These are my favorite scrambled egg add-ons but now all I have to do is pop them in the microwave each morning for a quick high protein breakfast option while I do 1000 other things for my kids.
Makes approx 10-12 egg bites
Per egg bite:
Calories: ~60 kcal
Protein: ~8g
Carbs: ~1.5g
Fat: ~2.5g
Fiber: ~0.2g
INGREDIENTS:
6 chicken sausage links, diced small
4 large eggs
12 tbsp egg whites
1 cup cottage cheese (low fat - 2%)
1 cup spinach, chopped
½ small onion, diced (or veggies of choice)
Salt and pepper
1 tsp garlic powder
1 tsp hot sauce, I used @chalula
DIRECTIONS:
1. Preheat oven to 300. Set one oven rack to the middle position and one on the lowest position. Boil a kettle of water.
2. Place a 9x13 metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. **this step is key to get that sous vide texture
3. Spray a nonstick muffin pan very well!!
4. In a skillet over medium high heat, cook sausage. Remove from heat.
5. In a blender, combine eggs, cottage cheese, salt, pepper, garlic powder and hot sauce. Blend until completely smooth about 30 seconds.
6. Pour the mix into muffin tin about ¾ full each. Top with chopped veggies and chicken sausage. Use a toothpick to stir slightly and let the toppings settle into eggs.
9. Bake for 20-25 minutes on the middle rack, until the eggs are set. The egg will start pulling away from the edges when it is done.
10. Remove from oven and let rest in pan for about 5 minutes. The eggs will deflate. Use a knife to carefully carve around the muffin tin and release the muffins. Serve warm.
11. Pack the remainder in Tupperware in the fridge for the week.
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