Broccoli Cheddar Egg Bites
A delicious and nutritious way to enjoy egg bites. The egg bites are baked in the oven with a water bath which helps create a fluffy and smooth-like texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 egg bites 1x
Ingredients
Units
Scale
- 3/4 cup finely diced broccoli
- 1/2 cup small diced red pepper
- 1 cup of baby spinach or 1 Tuscan kale , add less kale if desired
- 1 small garlic clove
- 6 large eggs
- 1/3 cup cottage cheese
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup of shredded monterey jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350F.
- Wash and pat dry the broccoli, red pepper, and kale or spinach.
- Cut the bell pepper into strips. Then cut the strips into small pieces. Measure 1/2 cup and transfer it to a steamer basket. Cut the broccoli into small pieces, measure 3/4 cup, and add that to the steamer basket as well.
- Add a pot with water and bring the water to a boil over medium heat. Once the water boils, carefully (being careful of the steam) place the steamer basket over the pot. Cover it with its lid and allow the bell peppers and broccoli to steam for 10 minutes.
- Line a plate with a double layer of paper towels. Transfer the steamed veggies to the paper towel and allow them to rest. This will allow the paper towels to absorb any extra moisture.
- Use a box grater to shred the two cheeses. Once shredded measure 3/4 cup shredded sharp cheddar cheese, and 1/4 cup of shredded monterey jack cheese. Set them aside.
- Remove the kale from the rib and finely dice it. Or measure 1 cup of spinach and finely dice that. Once the paper towels have absorbed most of the moisture, I like to transfer the steamed veggies to a small bowl. Add the finely diced kale or spinach to the bowl and mix to combine.
- Add the eggs to a blender. Also add the cottage cheese, garlic , shredded sharp cheddar cheese, shredded Monterey Jack cheese, salt and pepper. Blend for about 1 minute ( while gradually increasing the speed from a 1 to a 6 or 7). The mixture should be smooth and combined.
- Note: at this point, if you want the vegetables to be less visible in the egg bites, then can also add the steamed vegetables to the blender. This will help break down the vegetables as well. For this recipe, I added the vegetables separately .
- Spray the muffin pan with oil ( I used a non-stick ceramic muffin pan which allowed for my egg bites to release easily). Add 2 tablespoons of the veggie mixture to each muffin pan slot. Note: if you don’t want there to be too many vegetables in one cup, then add less- about 1 tablespoon of the vegetables. Fill the egg mixture 3/4 ths of the way up.
- Carefully slide the bottom rack of the oven out, place a baking sheet (I used a 9×13 baking sheet), fill it halfway up with water, and carefully slide the rack back it. Also, place the muffin pan with the egg mixture on the rack right above it. Note: another option- fill the baking dish (with tall sides/wall) with water, place the muffin pan in the baking dish, and carefully transfer the two to the oven. This way the muffin pan sits inside the baking dish with the water.
- Allow to bake for about 25-30 minutes or until the center of the egg bites have set. Once the egg bites have cooked, carefully remove the baking sheet with the water and discard the water (carefully as the water is hot).
- Allow to cool for about 10 minutes
- Transfer to a wire rack to cool completely
- Enjoy immediately, or transfer to a glass air-tight food container and keep in the refrigerator for about 2 days.
Find it online: https://www.nutritiouskidsfoods.com/broccoli-cheddar-egg-bites/