Egg Bites with Asparagus & Cottage Cheese
These protein-packed egg bites are perfect for busy mornings, meal prep, or grab-and-go breakfasts. Cottage cheese keeps them light and fluffy, while Ontario asparagus adds fresh flavour and a pop of colour
Ingredients
- 1 tbsp tbsp oil or cooking spray
- 6-8 pieces Ontario asparagus, ends trimmed
- 8 eggs
- 1 cup cottage cheese
- 1 tbsp onion powder or dehydrated minced onion
- Salt and pepper, to taste
- ¾ cup Ontario Greenhouse Grown pepper, finely diced
- 1 cup shredded cheese
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs, cottage cheese, dried onion, salt, and pepper until combined.
- Chop asparagus tips off, and cut in half through the middle. Set aside to top egg cups. Chop remaining spears into 1cm pieces.
- Stir asparagus, red pepper, and shredded cheese into egg mixture.
- Evenly divide the mixture among the muffin cups. Place asparagus tips on the top of each cup.
- Bake for 18–22 minutes, or until the egg bites are set and lightly golden.
- Allow to cool for a few minutes before removing from the pan.
- Serve warm or eat cold for easy breakfasts and snacks throughout the week.
Notes
Tip: Store in an airtight container in the refrigerator for up to 4 days.