These Roasted Red Pepper Egg Bites with Kale are perfectly portioned, high in protein, and exactly what you need on busy mornings. I like to pair them with fresh fruit or roasted sweet potatoes if I’m eating at home. Or, they’re great on their own if you need a grab-and-go breakfast!
Better Than Drive-Thru Roasted Red Pepper Egg Bites
Breakfast is one of the hardest meals of the day for me so I’m always thinking of ways to make breakfast easier. Some days that means making a quick smoothie or yogurt bowl which I love but there are times I want something savory. These egg bites are one of my favorite savory options that are also great to meal prep in advance. They’re loaded with protein, bake in minutes, and reheat really well. I’ve been prepping a batch of these at the beginning of each week and reheating them for a really easy breakfast when I don’t have a lot of time.
Craving more savory breakfast ideas? Try my high protein egg bites, sheet pan eggs, or these high protein freezer breakfast sandwiches that great for busy mornings.
Roasted Red Pepper Egg Bites Ingredients & Substitutions
This is an overview of the main ingredients in this recipe. See the recipe card for full ingredients and instructions below.
- Eggs: you’ll need 8 large eggs for the base of this recipe.
- Cottage Cheese: this is my secret to adding lots of protein while creating a soft, fluffy texture! I prefer 2% cottage cheese for this recipe, but whole milk cottage cheese will also work.
- Cheese: I like to use shredded Monterey Jack cheese for a mild, creamy taste. Feel free to swap the Monterey Jack cheese for any type of cheese you like best. Pepper jack, sharp cheddar, mozzarella, and feta are all really great options.
- Seasonings: we’re using salt, pepper, onion powder, and garlic powder for a delicious savory flavor.
- Veggies: chopped kale and roasted red peppers make the bites super filling. You can add extra veggies to these to make these even more hearty. I’ve included sautéed onions or mushrooms to the base of each muffin cup. Just keep in mind that doing this may mean you end up with a few extra egg bites.
- Protein – make these even higher in protein by including your favorite breakfast protein like cooked breakfast sausage.
My Top Tips & Tricks for Perfect Egg Bites
- Spray or line the muffin tin – this helps to prevent the egg cups from sticking.
- Don’t overfill the muffin wells – You want to fill them ¾ of the way full to ensure they don’t overflow.
- Make a double batch – this recipe makes 12 cups, but you can easily double the recipe for a larger batch!
How to Store and Reheat Leftovers
Store: Store the cooled egg bites in an airtight storage container in the fridge for 3-5 days. I don’t recommend freezing this recipe!
Reheat: Warm any leftovers in 30-second increments in the microwave. Or, wrap them in foil, and reheat them in the oven between 330 and 350 degrees just until warmed through.
More Savory Breakfast Recipes To Love
- Easy Cottage Cheese Quiche
- Loaded Homemade Egg Bites
- High Protein Egg Bites
- Breakfast Casserole with Ham
- Sweet Potato and Sausage Frittata
For Even More Delicious Recipes
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Roasted Red Pepper Egg Bites with Kale
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
Roasted Red Pepper Egg Bites with Kale are perfectly portioned, high in protein, and full of flavor. I’ve been prepping a batch of these at the beginning of each week and reheating them for a really easy breakfast when I don’t have a lot of time. I like to pair them with fresh fruit or roasted sweet potatoes if I’m eating at home. Or they’re great on their own if you need a grab-and-go breakfast!
Ingredients
- 8 large eggs
- 1 cup 2% cottage cheese
- 1/2 cup shredded Monterrey jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup kale, chopped
- 1/2 cup roasted red peppers, diced
- cooking spray
- silicone muffin pan or muffin liners
Instructions
- Preheat oven to 350 degrees Fahrenheit. If you’re using a silicone muffin pan, lightly spray it with cooking spray. Or, you can line a regular muffin pan with cupcake liners.
- Add the eggs, cottage cheese, shredded Monterrey jack cheese, salt, pepper, onion powder, and garlic powder to a blender. Blend until smooth.
- Next add the chopped kale and diced red peppers to the blender and pulse a few times until combined.
- Pour the egg mixture evenly into the prepared muffin cups.
- Bake the egg bites for 20-22 minutes until they are set. The bites will be tender but they should be set and not runny. Remove from the oven and let cool before serving.
Photography: Sasha Hooper
