Elevated Egg Bites
Twin Cities food writer and creator of My Everyday Table takes a coffee shop favorite to the next level. Packed with protein and tons of flavor, her Elevated Egg Bites are easy to prep and perfect for busy mornings.
My Everyday Table
My Everyday Table
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Elevated Egg Bites
Prep Time10 Minutes
Servings6
Cook Time15 Minutes
Ingredients
Extra virgin olive oil, for greasing
6 large eggs
½ cup full-fat cottage cheese
¼ teaspoon sea salt
Freshly ground black pepper, to taste
4 ounces sundried tomatoes in oil, small diced
4 ounces L&B Dill Havarti Cheese, grated
Directions
- Heat the oven to 350 F. Generously grease a min muffin pan.
- In a large liquid measuring cup, whisk the eggs, cottage cheese, sea salt, and black pepper to taste together just until smooth. Be careful not to over-mix, as you do not want to incorporate air into the mixture.
- Place about 1 teaspoon of the diced tomatoes in each cup of the prepared muffin pan. Top each with about 1 tablespoon of shredded havarti.
- Divide the egg mixture among the cups, filling each just below the top of the well.
- Bake until the egg bites are just set and the internal temperature reads 165 F on an instant reach thermometer, 13 to 15 minutes. Let cool for 5 minutes, then serve warm
- Leftover egg bites can be stored in an airtight container in the refrigerator for up to 3 days, or in a resealable freezer bag in the freezer for up to 2 months. To reheat, microwave on high in 30 seconds intervals until heated through.
10 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
Daisy 4% Small Curd Cottage Cheese, 16 Ounce
2/$5 Deal
$2.50 was $2.99$0.16/oz
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Alessi Sun Dried Tomatoes In Extra Virgin Olive Oil, 7 Ounce
$6.39$0.91/oz
L&B Havarti Cheese with Dill, 0.5 Pound
$4.50 avg/ea$8.99/lb
Directions
- Heat the oven to 350 F. Generously grease a min muffin pan.
- In a large liquid measuring cup, whisk the eggs, cottage cheese, sea salt, and black pepper to taste together just until smooth. Be careful not to over-mix, as you do not want to incorporate air into the mixture.
- Place about 1 teaspoon of the diced tomatoes in each cup of the prepared muffin pan. Top each with about 1 tablespoon of shredded havarti.
- Divide the egg mixture among the cups, filling each just below the top of the well.
- Bake until the egg bites are just set and the internal temperature reads 165 F on an instant reach thermometer, 13 to 15 minutes. Let cool for 5 minutes, then serve warm
- Leftover egg bites can be stored in an airtight container in the refrigerator for up to 3 days, or in a resealable freezer bag in the freezer for up to 2 months. To reheat, microwave on high in 30 seconds intervals until heated through.