Egg Bites – Dianne’s

This recipe makes 12 egg bites. They freeze well and can be reheated in the microwave for a quick breakfast.

INGREDIENTS:

• 6 eggs
• 1 cup cottage cheese
• 1 cup shredded cheese (divided)
• 4 slices precooked bacon, crumbled
  • You can substitute cubed ham, Canadian bacon, or precooked sausage for the meat.
• Optional – steamed broccoli or other vegetables
• 1/4 tsp salt
• 1/4 tsp black pepper

INSTRUCTIONS:

• Preheat oven to 350 degrees Fahrenheit.
• Spray muffin tins with Pam (important or they will stick).
• Blend eggs, cottage cheese, 1/2 of the shredded cheese, salt and pepper.
  • An immersion blender works well for this.
• Distribute the remaining cheese and bacon bits into the bottoms of the muffin tins.
• Fill each muffin tin 2/3 full of the egg mixture.
• Bake for 20-25 minutes.

TIPS FOR FREEZING:

Place egg bites on a baking sheet in the freezer overnight before vacuum sealing. Serving size is about 2 egg bites so freeze 2 per bag. Microwave in the bag, on high, for 60 seconds or until bag begins to expand from steam.

RANDY’S EXPERIMENTS:

• The 6 egg mixture makes about 2.5 cups.
• Assuming the added cheese are already properly salted, the 6 eggs in the recipe is around 9.6 oz of unsalted volume. The proper salting for this volume is actually just under 1/2 teaspoon .
• Cooking the bites at 450 degrees Fahrenheit takes about half the time. (8 – 10 minutes)
• I used 1 Tablespoon of dried potato starch and 2 Tablespoons of water to make a slurry before blending in the eggs. This made the egg bites slightly higher but it is probably only necessary if you are using egg whites instead of whole eggs.
• Adding Knorr Calde de Tomate to the recipe gives it a tomato taste. It is 1/4 salt so 2 tsp of this would replace the salt in the recipe and the potato starch. It goes really well with sausage.