These egg bites have all of the flavor of a bite of pizza yet are high in protein & a great healthy breakfast or snack to keep in the fridge! They’re super macro friendly. Doing keto or low carb? These are perfect. Just looking to add some protein? Serve them alongside some oatmeal, a smoothie, or some fruit and toast. They’re SO delicious and a perfect bite at just 80 calories & 8 grams of protein per “bite”!
I used 4% cottage cheese in this recipe and it truly gives the PERFECT egg bite texture without adding much more calories or fat. So worth it! And if you’re thinking… “I don’t love cottage cheese like at all”… SAME. I would literally never eat a bite of it in it’s natural state. Hard pass for me. But blended *smooth* with eggs and cheese, it’s unrecognizable and adds the perfect flavor and texture with tons of protein. You have to try it – trust!!!
The texture on these: soft, creamy, yet firm inside as if you used a sous vide. I do not have one, but the steam in the oven trick works every time for the perfect bite, promise!
You can go with the “combination pizza” vibe I like, or stick to just pepperoni, add sausage, whatever pizza is your fav.
These are excellent on their own but also takes it up a notch on the “pizza” scale if you dip in pizza sauce or marinara. CANNOT wait for you to try!
Pizza Egg Bites | High Protein, Macro Friendly, Gluten Free
Ingredients
- 1 tsp olive oil
- 1/2 cup crimini mushrooms chopped
- 1/2 green bell pepper chopped
- 1/2 small red onion or shallot finely chopped
- 15 slices small pepperoni roughly chopped
- 1 1/4 cup cottage cheese 4%
- 1 cup shredded jack cheese
- 1 cup egg whites see notes for whole eggs
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp salt
- Italian seasoning for sprinkling on top
- marinara or pizza sauce for dipping
Instructions
- Preheat the oven to 325ºF. Bring about 2-3 cups of water to a boil in a small pot or kettle while you prep the egg mixture.
- In a medium saucepan, heat the olive oil over medium heat. Add the mushrooms, green bell pepper, and onion, and sauté for a few minutes until the veggies are just softened.
- To a blender, add the cottage cheese, jack cheese, and egg whites. Blend until nice & smooth. Add the spices, and pulse a few times just to mix.
- Line a 12 cup muffin tin with parchment paper baking cups. Split the chopped pepperoni into two piles.Add a spoonful of sautéed veggies to each cup, and split half of the pepperoni amongst the cups. Pour the egg mixture on top until filled almost to the top. Top with the remaining pepperoni and a sprinkle of Italian seasoning.
- Add the hot water to a rimmed baking sheet or a large baking dish (large enough that the muffin tin fits inside or on top) to create steam in the oven. Place the filled muffin tin on top then transfer to the oven. Bake for 25 to 35 minutes or until the eggs are set in the middle and lightly golden on top.
- Allow the egg bites to cool for about 5 minutes then remove from the muffin tin. Transfer to a sheet of parchment paper on a cooling rack for cooling.You can leave in the paper cups for storing or take them out – they hold up great in the fridge either way!
- Optional final step: set the oven to "broil" and place the egg bites bottom side up in the oven, on parchment paper, for 5 more minutes to really hold the shape and add some color.
Notes
- Keep these stored in the refrigerator in an airtight container for up to 4 days. They also freeze well!
- I love these reheated in the air fryer at 400 for just a few minutes until crispy & warm. They get a great golden crust and while crisp on the outside, they stay nice and soft on the inside.
- Want to use whole eggs instead of whites? You can swap the whites for 6 whole eggs, or 3 whole eggs and 1/2 cup of whites for a little of each.
- If you’re not a fan of veggies in your pizza, skip them! You can do these with just pepperoni, or add sausage, ham, bacon, whatever you like.
- Nutrition facts calculated for 4% cottage cheese, full fat jack cheese, and egg whites.
Leave a Comment