Ingredients
Scale
- For the Smoothie:
- 1/2 cup low-fat cottage cheese
- 1 cup frozen berries (strawberries or blueberries)
- 1/2 cup unsweetened almond milk
- 1 tablespoon honey or maple syrup (optional)
- For the 3-Ingredient Egg Bites:
- 4 large eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese or chopped spinach
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or use silicone muffin liners, which are best for preventing sticking. In a high-speed blender, combine the eggs and the 1/2 cup of cottage cheese for the egg bites. Blend for 15 seconds until the mixture is completely smooth and airy. If you are adding spinach or cheese, stir those in by hand after blending so they maintain some texture.
- Pour the egg mixture into the prepared muffin tins, filling each cup about three-quarters of the way up. Place the tin in the oven and bake for 18 to 22 minutes. You will know they are done when the centers are set and the tops are slightly golden. While the egg bites bake, clean your blender and toss in the smoothie ingredients: cottage cheese, frozen berries, almond milk, and your sweetener of choice. Blend on high until the mixture is thick and creamy.
- Remove the egg bites from the oven and let them cool for a few minutes; they will deflate slightly as they cool, which is normal. Pop two or three egg bites onto a plate. Pour your vibrant purple or red smoothie into a tall glass. Serve them together for a balanced breakfast that offers both warm, savory bites and a cold, refreshing drink.
- Cook Time: 30 minutes