Tomato and Basil Egg Bites
Shanthi Appelo, MS, RD
| 1 min read
These egg muffins are a great addition to your breakfast routine – packed with protein to help keep you full until lunch. They’re easy to make ahead for the whole family and can be consumed on the go or popped into a lunchbox. The tomatoes, basil and cheese combine to offer a burst of Italian flavors to make your morning more delicious.
Serving Amount
Ingredients
6 eggs
1⁄4 cup cottage cheese
Salt and pepper to taste
1 small shallot, finely diced
1⁄4 cup chopped basil
1⁄4 cup sun-dried tomatoes
1 garlic clove, minced
1⁄4 cup shredded cheese (cheddar or mozzarella)
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Grease a muffin tin with spray oil
Step 3
In a blender, blend eggs and cottage cheese with salt and pepper until smooth.
Step 4
Stir in all other ingredients except cheese and mix by hand with a spoon or fork.
Step 5
Pour the mixture into muffin tin, filling each about 3/4 of the way as they will puff up. Top each with a sprinkle of shredded cheese. Bake for 20 minutes. Enjoy!
