• 1/2 cup onions or veggie of choice
• 1/2 cup frozen hash browns (I didn’t thaw)
• 56g or 1/4 cup cottage cheese or dairy free yogurt
• 5 eggs
• Salt and pepper, to taste
Directions:
Pre-heat oven to 300 degrees F and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly. Add the eggs, cottage cheese, salt, and pepper, hash browns, and any toppings to a blender and blend on high for 20 seconds until light and frothy. Spray a muffin tin with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture.
Bake in the oven for 30 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin. Enjoy!
Store the egg bites in the fridge for 3 days or freeze for 2-3 months. Reheat in microwave or warm oven.
Serving Size will vary based on size of bites. 20-25g protein worth in one serving.
