clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Veggie Egg Bites - The perfect breakfast, full of veggies and protein that your body will love! | read more at

Veggie Egg Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 1 1/2 cups cottage cheese
  • 1/2 red bell pepper
  • 1 small onion
  • 1/2 cup mushrooms
  • 1/2 tsp garlic
  • 1 tsp olive oil
  • 1 cup egg whites
  • 1/4 cup Monterrey cheese
  • 1 tsp thyme
  • Salt & pepper


  1. Preheat oven to 350.
  2. Blend the cottage cheese in a food processor or blender until thick and creamy. Pour into a medium sized bowl.
  3. Chop the bell pepper, onion and mushrooms into small pieces. Cook them in a skillet with the olive oil and garlic until soft and fragrant.
  4. Mix together the cottage cheese and cooked veggies.
  5. Gently fold in the egg whites (do NOT whip or add air), the shredded cheese and seasonings.
  6. Spray a muffin tin with nonstick spray and pour about 1/3 of a cup of the mixture into the tin (until full).
  7. Bake for 15-20 minutes, or until the tops are golden brown and the egg is fully cooked. Remove from the oven and let it cool for 5 minutes before transferring the egg bites to finish cooling on a wire rack.
  8. Store in the refrigerator for up to 5 days in an air tight container!