Looking for a protein-packed breakfast that's both delicious and convenient? These homemade egg bites are not just better than Starbucks – they're a game-changer for your morning routine. With their velvety smooth texture and customizable fillings, these high protein egg bites will revolutionize your breakfast game while keeping your wallet happy.
Why You'll Love These Egg Bites
Move over, coffee shop breakfast! These sous vide-style egg bites bring cafe quality right to your kitchen. Perfect for meal prep, they're packed with 12g of protein per serving and can be customized with endless filling combinations. Whether you're following a keto diet, need a quick breakfast on the go, or simply love a delicious morning meal, these egg bites check all the boxes.
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Ingredients
The Base:
- 6 large eggs, preferably organic
- ¼ cup cottage cheese (adds incredible creaminess)
- ¼ cup heavy cream
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ cup shredded Gruyere cheese
- ¼ cup shredded cheddar cheese
Optional Mix-ins:
2 tablespoons finely chopped fresh chives
2 strips cooked bacon, crumbled
¼ cup sautéed spinach, well-drained
2 tablespoons diced red bell pepper
Equipment
- Kitchen thermometer (optional but recommended)
- Silicone egg bite mold or muffin tin
- Blender
- Large baking dish for water bath
- Aluminum foil
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Lightly spray your silicone egg bite mold with cooking spray.
- Bring a kettle of water to boil for the water bath.
Create the Base Mixture
- In a blender, combine eggs, cottage cheese, and heavy cream.
- Blend on high speed for 30 seconds until completely smooth and frothy.
- Add salt and pepper, pulse briefly to combine.
- Pour mixture into a large measuring cup for easier filling.
Assembly
- Distribute your chosen mix-ins evenly among the mold cavities.
- Pour the egg mixture over the fillings, leaving ¼ inch space at the top.
- Sprinkle both kinds of cheese evenly over each egg bite.
Baking
- Place the filled mold in a large baking dish.
- Pour hot water into the baking dish until it reaches halfway up the sides of the mold.
- Cover the entire baking dish tightly with aluminum foil.
- Carefully transfer to the preheated oven.
- Bake for 30-35 minutes until set but still slightly jiggly in the center.
Nutritional Benefits
These high protein egg bites pack a serious nutritional punch. Each serving contains:
- Protein: 12g
- Calories: 165
- Fat: 13g
- Carbs: 2g
- Fiber: 0g
Perfect for keto, low-carb, and gluten-free diets, these egg bites provide sustained energy throughout your morning.
Storage and Meal Prep
Make a big batch for the week ahead! These egg bites store beautifully:
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Wrap individually and freeze for up to 2 months
- Reheating: Microwave for 30 seconds from refrigerated, or 1-2 minutes from frozen
Variations
- Classic Bacon and Gruyere
- The iconic coffee shop version featuring crispy bacon and nutty Gruyere cheese.
- Mediterranean Style
- Add spinach, roasted red peppers, and feta cheese for a vegetarian option.
- Southwest Kick
- Incorporate diced jalapeños, Mexican cheese blend, and chorizo for a spicy twist.
- Vegetable Garden
- Mix in mushrooms, spinach, and bell peppers for a vitamin-packed breakfast.
Top Tip
For the smoothest texture, blend the base mixture for a full 30 seconds. Always use hot water for the water bath to ensure even cooking. Pat any vegetable additions dry to prevent watery egg bites. Let the egg bites cool for 5 minutes before removing from the mold. For extra protein, add diced ham or turkey.
FAQ
Why do my egg bites collapse?
Egg bites collapse primarily due to rapid temperature changes and excess moisture. To prevent collapsing, allow them to cool gradually for 3-5 minutes before removing from the mold, and avoid overbeating the eggs which incorporates too much air. Using a water bath during baking helps maintain consistent temperature and creates a stable structure.
How long do egg bites stay good?
Properly stored egg bites last 3-4 days in an airtight container in the refrigerator. For extended storage, freeze them for up to 2 months. Once frozen, thaw overnight in the refrigerator and reheat in the microwave for 30-45 seconds or until warm throughout.
What kind of pan is best for egg bites?
Silicone egg bite molds are the best choice for making egg bites because they offer easy release, maintain consistent heat distribution, and are dishwasher safe. Look for molds with individual cavities that hold 2-3 tablespoons each and include a tight-fitting lid for steam cooking.
Why do my egg bites keep sticking?
Egg bites stick when the mold isn't properly greased or when using the wrong type of mold. Always spray silicone molds thoroughly with cooking spray before adding the egg mixture. If using metal molds, line them with parchment paper cups. Allowing the egg bites to cool for 2-3 minutes also helps prevent sticking
Ready to elevate your breakfast game? These homemade egg bites are about to become your new morning favorite. They're easier to make than you might think, and the results are absolutely worth it.
Give them a try and let us know in the comments below how they turned out!
Want to make these egg bites even more filling? Add some diced chicken breast from our Alice Springs Chicken recipe for an extra protein boost that transforms them into a complete meal.
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Pairing
These are my favorite dishes to serve with Egg Bites Recipe
Egg Bites Recipe
Equipment
- Silicone egg bite mold or muffin tin
- Blender
- Large baking dish
- Aluminum foil
- Kitchen thermometer (optional)
Ingredients
Base Mixture:
- 6 large eggs
- ¼ cup cottage cheese
- ¼ cup heavy cream
- ¼ cup Gruyere cheese shredded
- ¼ cup cheddar cheese shredded
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Optional Mix-ins choose 2-3:
- 2 strips bacon cooked and crumbled
- ¼ cup spinach sautéed and drained
- 2 tablespoons red bell pepper diced
- 2 tablespoons fresh chives finely chopped
Instructions
- Preheat oven to 325°F (165°C)
- Prepare Base:
- Blend eggs, cottage cheese, and cream until smooth (30 seconds)
- Add salt and pepper
- Pour into measuring cup
- Assembly:
- Spray molds with cooking spray
- Add mix-ins to molds
- Pour egg mixture, leaving ¼ inch space
- Top with cheese
- Baking:
- Place mold in large baking dish
- Add hot water halfway up sides
- Cover tightly with foil
- Bake 30-35 minutes until set but slightly jiggly
- Finishing:
- Cool 5 minutes before removing
- Serve warm
Notes
- Always use hot water for water bath
- Pat vegetables dry before using
- Don't overfill molds
- Check doneness with slight jiggle test
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