Broccoli and Cheese Egg Bites

🧂 Ingredients

• 12 large eggs
• 16 oz cottage cheese

  (4% is best but low-fat can be substituted)
• 16 oz defrosted frozen broccoli florets, chopped

  (can substitute steamed or roasted fresh broccoli)
• 5 oz shredded cheese

  (can adjust to 4-6 oz)
• ½ tsp salt

  (if your cottage cheese isn't salted, increase to 1 tsp)
• ½ tsp freshly ground black or white pepper
• ½ tsp oregano or thyme leaves

  (see post for other substitutions)
• ⅛ tsp turmeric

  (optional, for color)

Instructions

• 1 Blend the raw eggs and cottage cheese together with salt, pepper, and herbs
  until they're smooth and light in color.
• 2 Place the silicone muffin cups on a sheet pan or in a muffin tin, or spray a
  nonstick muffin pan with oil. Preheat the oven to 300 ℉.
• 3 Fill your muffin cups with a tablespoon or so of chopped steamed or frozen and
  defrosted broccoli and grated cheese, dividing them both evenly among the cups.
• 4 Ladle or carefully pour egg mixture into the muffin cups, dividing the mixture
  evenly among the cups. I used about a 3 oz ladle of mix in each muffin cup, then
  topped up any that were less full.
• 5 Try to avoid spilling any mix outside of the muffin cups, and wipe up any spills
  on the pan with a damp clean towel or paper towel before baking for easier
  cleanup!
• 6 Bake at 300 ℉ for 35-45 minutes, or until the egg bites are baked through, fully
  set, and no longer wet or jiggly in the middle. They will firm up a bit as they
  cool, but there shouldn't be any liquid egg left (add additional baking time if
  needed).
• 7 Let the egg bites cool slightly and either serve right away, or unmold and
  refrigerate or freeze.

Nutrition Info