Ingredients
Scale
- 4 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1/2 cup shredded cheddar cheese (or your favorite melting cheese)
- Optional: Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard muffin tin or a silicone egg bite mold with non-stick cooking spray. Place the eggs, cottage cheese, and a pinch of salt and pepper into a high-speed blender. Blend on high for 30 seconds until the mixture is completely smooth and frothy.
- Pour the blended mixture evenly into the muffin cups, filling each about three-quarters of the way full. Sprinkle the shredded cheddar cheese over the top of each cup. Place the tin in the oven and bake for 20 to 25 minutes. The egg bites should be set in the center and slightly golden on the edges.
- Allow the egg bites to cool in the pan for 5 minutes before removing them. To create the breakfast sandwich, slice an English muffin or a bagel in half and toast it. Place two egg bites on the bottom half, press down slightly to flatten them, and top with the other half of the bread. Serve immediately while warm, or store them for a quick grab-and-go meal later.
- Cook Time: 30 minutes