Serving –

Makes 4 Egg Whites (Suggested 2 per person)

Ingredients-

• 4 Whole Eggs/1 cup Liquid Eggs/ 1 Cup Liquid Egg Whites (This is your choice)
• Cottage cheese (Optional, in case you want to add more protein)
• Shredded Cheese Cheddar or Pepper Jack(Optional)
• Vegetables of your choice (I prefer Onion, Jalapeño, peppers, mushrooms, Spinach)
• Olive Oil for spraying
• 1 tsp Olive Oil for Vegetable sauté
• Seasoning of your choice (I used Salt, Black pepper, Crushed Red pepper and some everything spice from Traders Joe)

Recipe-

1. Fine Chop all the vegetables (See products used section for link to a chopper that’s staple in my kitchen)
2. Sauté all the vegetables in olive oil. Season with salt, pepper, crushed red pepper and seasoning of your choice. I used Everything Spice from Trader’s Joe.
3. Beat the fresh eggs and season it as per your taste. If using cottage cheese mix now. If you are using liquid eggs and want to combine cottage cheese, do so in the bowl. If not mixing cottage cheese, you can pour the liquid eggs straight in the mounds (see Step 5).
4. Spray the silicon mounds (Find my favorite ones in Products used below) with some olive oil. Fill with vegetable mixture prepared. I used around 1 TBSP in each mound but you can choose to add more.
5. Add the eggs as prepared in Step 4. Make sure to only fill up to 3/4 os the mold. Leave some space as eggs will rise.
6. Top with shredded cheese.
7. Bake in oven at 375F for around 20 min or until eggs are not jiggly or set nicely.
8. Let it rest for 2 min before taking out and serving.

Tips-

1. You can make the egg bites ahead of time and store them in fridge. They warm up nicely in the fridge and can last 2-3 days nicely in fridge.
2. You can also sauté vegetables ahead of time and store them inf ridge for up to 4-5 days. You can make extra sautéed vegetable to use in scrambled eggs.
3. These egg bites also make great lunch box options.