Teaching Taylor

Who loves the egg bites at Starbucks? Me. Who loves easy breakfast options? Me. Who loves anything with cheese and bacon? Me. If you’re reading this and you can relate to any of those things you’ve come to the right place.

Even though it’s summer, I love to do a little meal prep and have things on hand that are quick and easy. You never know when you’ll need a quick meal or snack before the next adventure.

These have become one of my favorite breakfast items to make because they are literally so quick and so yummy. The hidden ingredient in this recipe might shock you, however.

IT’S COTTAGE CHEESE! Don’t skip out on the recipe if you aren’t a fan. Once you’re done following the instructions you’ll have a delicious little egg bite and you’ll have no idea there is actually cottage cheese in it. Let’s get started!

Grab and Go Egg Bites—Makes 24 egg cups

Ingredients:

12 eggs

22 ounces of cottage cheese

Approximately 1/2 pound to 1 pound of your favorite breakfast meat cut into small pieces (I use bacon crumbles)

1 cup to 1 1/2 cups of Shredded Gruyere Cheese (You can use any cheese here, but this is what I like to use)

Salt and Pepper to your liking

Cooking spray to spray your muffin tins

Instructions:

1. Preheat your oven to 350 degrees. In a blender, add in your tub of cottage cheese and your 12 eggs. Add salt and pepper to your liking. I recommend more pepper than salt, especially if you’re using a saltier breakfast meat.

2. Blend your mixture until smooth. It doesn’t take long, but you want to be sure that it’s completely smooth without any curds left.

3. Spray your muffin tins and sprinkle in some bacon and shredded gruyere cheese. Measure with your heart here. As you can see none of my muffins are the same and that’s okay. That’s why I love this recipe.

4. Pour your egg mixture on top of your cheese and bacon. You want to fill them about 3/4 full.

5. Place muffin tins into your preheated 350 degree oven for approximately 15-20 minutes. Keep an eye on them. They will start to puff up like the photo below when they are almost done.

6. Once done, pull your egg bites from the oven and let cool in muffin tins before placing in container.

7. Enjoy! I keep these in a container in the fridge for the week. When I’m ready to eat them, I pop them into the microwave for about 30 seconds to 1 minute. Sometimes I even sprinkle added cheese on top!

If you give these a try, take a picture and tag me in it. I would love to see how they turn out for you!