Breakfast · No. 7
High-Protein Pizza Egg Bites
Blended cottage cheese and eggs baked in muffin molds with cheddar and pepperoni. Makes 12. Keeps 4 days in the fridge. From The Chef Out West.
Serves 12Total time 25 minAmericanBreakfast
Ingredients
- 2 cups cottage cheese
- 6 large eggs
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated cheddar
- 1/3 cup diced pepperoni
Method
- Heat the oven to 425°F (220°C).
- Blend the cottage cheese, eggs, oregano, salt and pepper until smooth.
- Pour into silicone muffin molds, about three-quarters full.
- Top each with cheddar and a few pieces of pepperoni.
- Bake 15 minutes, until puffed and just set in the center.
- Cool a bit before unmolding. They sink some as they cool. That's normal.
Notes
- Fridge up to 4 days, or freeze. Reheat in the microwave or air fryer.
- Swap the pepperoni for cooked sausage, mushrooms or olives.
- Source: @thechefoutwest on Instagram. The reel has no quantities. They come from his site: The Chef Out West.