Egg Bites

With so many ways to customize these convenient egg bites, breakfast boredom is a thing of the past.

Porciones

28 minutos

Tiempo total

$0.61

Costo por porción*

Temperatura:	375 grados
Tamaño de la porción:	2 egg bites
Tiempo de preparación:	10 minutos
Tiempo de cocción:	18 minutes
Tiempo total:	28 minutes
Equipamiento:	Molde para muffins Tazón para mezclar mediano
Utensilios:	Tenedor Spatula or butter knife Tazas y cucharas medidoras

* El costo y la disponibilidad de los ingredientes de las recetas puede variar en las distintas regiones de Ohio. La información de costo por porción debe usarse como una guía general al considerar el costo de la receta.

Datos nutricionales

Receta en PDF

Receta con letras grandes en PDF

Ingredientes

Aerosol antiadherente

1/2 taza de queso cottage 2% con bajo contenido de grasas

10 large eggs

1/2 tsp salt

1/4 tsp black pepper

About 1.5 cups chopped or shredded add-ins:

Spinach, mushroom, and mozzarella [1 cup fresh spinach, 1/2 cup mushrooms, 1/3 cup mozzarella]
Broccoli and cheddar [1 cup broccoli, 1/2 onion, 1/3 cup cheddar]
Tomato, bell pepper, onion, cheese [1 Roma tomato, 1 bell pepper, 1/2 onion, 1/3 shredded cheese blend]
Tomato, artichoke, and feta [1 Roma tomato, 1/2 onion, 7 ounces artichoke hearts in brine drained, 1/3 cup feta cheese]

Instrucciones

Antes de comenzar, lávese las manos y lave las superficies, los utensilios, las tapas de las latas, y las frutas y verduras.
Precaliente el horno a 375 grados. Prepare a muffin tin by spraying with non-stick spray.
Add 3 large spoonfuls of add-ins to each cup of the muffin tins until cup is mostly filled.
Add cottage cheese to a medium mixing bowl. Mash with fork until curds are smooth. Add the eggs, salt, and black pepper to bowl with cottage cheese. Whisk with fork until mixture is smooth.
Pour the egg mixture into each cup of the muffin tin, each cup will be filled almost to the top.
Bake the egg muffins in the oven for 20-23 minutes, or until centers look set, and edges are golden. Do not over-bake or muffins may become too firm.
Allow the muffins to cool in the muffin tin for 10 minutes or until cool enough to touch. Using a small spatula or butter knife run tip between the edge of the egg muffin and muffin tin to loosen. Allow to finish cooling on a plate or rack. Keep leftovers refrigerated for up to 3-4 days.

Consejos

When cooking eggs, internal temperature should be 165 degrees or above.
This recipe works great without a blender but might have visible small pieces of cottage cheese cooked in the eggs! For a smoother egg bite, blend cottage cheese with a blender until smooth before adding.
These egg muffins are good with any add-ins! Get creative and put your favorite vegetables or lean breakfast meats and fillings into these muffins!
These muffins freeze well, freeze in an air-tight container or zip-close bag for up to 2 months. To defrost, leave in refrigerator for a few hours until soft. Microwave for 25-30 seconds to reheat and eat.

Ingredientes
destacados