Do you struggle to find the time to prepare a nutritious, high protein breakfast in the mornings? Then these quick and easy high protein egg bites are for you!
Having a high protein breakfast is so important to start your day strong! You will feel the benefits straight away – improve concentration, less brain fog, and you will feel fuller for longer (well, at least up until lunchtime!).
Feel free to add in whatever veggies you’d like in these. We’ve used ham and basil, but get creative! You could add in cooked mushrooms and spinach with goats cheese, or capsicum and chilli flakes, or just keep them plain if you’re cooking for fussy eaters.
There’s absolutely no excuse to skip breakfast now!
Makes 9 egg bites
Ingredients
- 6 free range eggs
- ½ cup organic cottage cheese
- 1 zucchini, sliced into ribbons lengthways
- 1 tomato or half a punnet of cherry tomatoes
- ½ cup basil, roughly chopped
- Salt and pepper to taste
Method
- Preheat your oven to 180 C. Prepare your zucchini ribbons by using a vegetable peeler to slice them lengthways.
- Grease the muffin tray cups with butter (optional if your muffin tray is already non stick). Line the muffin tray cups with the zucchini ribbons. We used about 2-3 slices per muffin slot.
- In a small bowl, whisk together the eggs and cottage cheese. Add in some salt and pepper and whisk again until everything is combined.
- Distribute the egg mixture evenly between each muffin cup (the mixture filled about 9 cups for us) and then top with chopped tomato and basil.
- Bake for 18 minutes or until the egg is fully cooked through.
- Remove each egg bite from its muffin cup and allow to cool on a plate. Store in the fridge in an airtight container for up to 4 days.
