Cheesy Egg Bites
As seen in my article on @YorkRegion and my Metroland / Torstar Column – RENATA’S TABLE: Cheesy egg bites are an easy prep breakfast, lunch or snack recipe
Cheesy Egg Bites are an easy prep breakfast, lunch or snack recipe and great for meal planning. They are a protein rich, healthy and a versatile recipe to have on hand for breakfast meals on the run, add it to a wrap for an easy lunch or grab one for snack attacks! Make them with Havarti cheese to make them extra special and delicious!
Eggs are wonderfully nutritious – they contain Vit A, B5, B2, B6, B12, D, E and K, phosphorous, calcium, zinc, folate and selenium. Look for Omega 3 enriched or free range when buying eggs.
Havarti Cheese is a rich source of fat and protein, essential for healthy muscle support and calcium important for bone health. It also contains potassium and iron. Its soft composition makes it ideal for melting into foods.
Cottage cheeseis a fresh, soft, white cheese with a mild flavour and is a rich source of protein, is low in calories, with many nutrients, such as calcium, various B vitamins, phosphorus and selenium.
Prep Time: 10 Minutes / Bake Time: 30 minutes / Makes: ~12 Muffin Sized Egg Bites
Ingredients
7 Eggs
2/3 Cup Cottage Cheese
½ Cup Havarti Cheese - shredded – my brand of choice is Castello Garden Vegetable for this recipe!
12 Small Cubes of Havarti - to place one on each muffin cup
1 Tablespoon Plant-Based Milk or Dairy Milk
A Generous Pinch of Sea Salt
Generous Grinds of Fresh Black Pepper
How It’s Made
Preheat your oven to 350°F.
Prep a regular sized muffin tin with silicon liners or grease each muffin cup with nonstick spray or butter. Paper liners tend to have the egg stick to them.
Break each egg into a separate small bowl then into your blender or food processor. Handy in case an egg shell breaks off, it’s easy to pick it out from the small bowl.
Add the eggs, cottage cheese, shredded Havarti cheese, milk, sea salt and pepper to your blender or food processor.
Whirl until the mixture is very smooth.
Pour or spoon the egg mixture into the prepared muffin cups, leaving a bit of room for the cube of Havarti.
Carefully add a small cube of Havarti to each cup.
Bake for 25 minutes and check to see if they are firm in the middle and slightly toasty brown. If still wet in the middle, bake for 5 minutes more and check again. Continue this until they are firm.
Remove from the oven. They will puff up and then settle back down once out of the oven and cooling.
Serve warm or cold! Store them in an airtight container in the fridge.
Enjoy!
Variations
If you want to add veggies, or small chopped pieces of ham, turkey or crumbled bacon, fill the muffin cups 2/3 full, then add a small amount of your extras and gently stir to cover them in the egg mixture.
