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
Units
Scale
- 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.
