10 Egg Bites Recipes

1. Cottage Cheese Power Bites

Storage: Refrigerate up to 5 days or freeze up to 2 months

• 1 cup liquid egg whites

• 4 large eggs

• 1/2 cup low-fat cottage cheese

• 2 tablespoons chopped chives

• Salt and pepper to taste

Instructions:

1. Blend eggs and cottage cheese until smooth.

2. Stir in chives, salt, and pepper.

3. Pour into a greased muffin tin and bake at 350°F for 18–20 minutes until set.

2. Turkey Bacon & Spinach

Storage: Refrigerate up to 4 days

• 6 large eggs

• 2 slices turkey bacon, chopped and cooked

• 1/2 cup chopped spinach

• 1/4 cup shredded part-skim mozzarella

• Salt and black pepper

Instructions:

1. Preheat oven to 350°F.

2. Whisk eggs, then mix in turkey bacon, spinach, and cheese.

3. Pour into muffin tin and bake for 20 minutes.

3. Chicken Sausage & Egg White

Storage: Refrigerate 5 days or freeze

• 1 cup liquid egg whites

• 2 large eggs

• 2 fully cooked chicken sausage links, diced

• 1/4 cup diced bell peppers

• 1/4 teaspoon garlic powder

Instructions:

1. Combine all ingredients in a bowl.

2. Pour into silicone muffin cups.

3. Bake at 350°F for 18–20 minutes until firm.

4. Smoked Salmon

Storage: Store in fridge for 3 days

• 4 large eggs

• 1/2 cup plain nonfat Greek yogurt

• 2 ounces smoked salmon, chopped

• 1 tablespoon fresh dill

• Salt and pepper

Instructions:

1. Blend eggs and yogurt until creamy.

2. Stir in salmon, dill, salt, and pepper.

3. Divide into muffin tin and bake at 350°F for 18 minutes.

5. Cottage Cheese & Broccoli

Storage: Refrigerate up to 5 days

• 5 large eggs

• 1/2 cup low-fat cottage cheese

• 1/2 cup steamed broccoli, finely chopped

• 1/4 teaspoon onion powder

Instructions:

1. Blend eggs and cottage cheese until smooth.

2. Stir in broccoli and onion powder.

3. Pour into greased muffin tin and bake at 350°F for 20 minutes.

6. Buffalo Chicken

Storage: Refrigerate 4 days

• 6 large eggs

• 1/2 cup shredded chicken breast

• 2 tablespoons nonfat plain Greek yogurt

• 1 tablespoon hot sauce

• 2 tablespoons shredded cheddar (optional)

Instructions:

1. Mix shredded chicken with yogurt and hot sauce.

2. Whisk eggs and fold in chicken mixture.

3. Bake in muffin tin at 350°F for 18–20 minutes.

7. Egg White & Tofu Veggie

Storage: Refrigerate 4–5 days

• 1 cup liquid egg whites

• 1/2 cup firm tofu, crumbled

• 1/4 cup chopped mushrooms

• 1/4 cup chopped zucchini

• Salt, pepper, and turmeric

Instructions:

1. Stir together all ingredients until well mixed.

2. Pour into muffin tin and bake at 350°F for 20 minutes until firm.

8. Ground Turkey & Cheddar

Storage: Fridge 5 days or freeze

• 6 eggs

• 1/2 cup cooked ground turkey (seasoned)

• 1/4 cup shredded reduced-fat cheddar cheese

• 1/4 teaspoon smoked paprika

Instructions:

1. Brown ground turkey and let cool.

2. Mix with whisked eggs, cheese, and seasoning.

3. Divide into muffin tins and bake at 350°F for 20 minutes.

9. Egg Bites with Ham and Cottage Cheese

Storage: Refrigerate 5 days

• 6 large eggs

• 1/2 cup diced lean ham

• 1/3 cup low-fat cottage cheese

• 2 tablespoons chopped green onion

Instructions:

1. Whisk eggs and cottage cheese until smooth.

2. Fold in ham and green onions.

3. Bake in muffin tin at 350°F for 18–20 minutes.

10. High-Protein Southwest

Storage: Refrigerate 4 days

• 5 large eggs

• 1/2 cup black beans (rinsed and drained)

• 1/2 cup diced bell peppers

• 2 tablespoons plain Greek yogurt

• 1/4 teaspoon cumin and chili powder

Instructions:

1. Whisk eggs and yogurt.

2. Stir in beans, peppers, and seasoning.

3. Bake at 350°F for 20 minutes.