The House on Ladd

“I’m definitely the more spontaneous of the two of us,” I said to my coworkers about my husband and I. “You literally eat the same egg bites at the same time every single day” was the response. Coworkers: cheaper than therapy… Ha!

And they were right. Every two weeks I make a batch of egg bites to take for my work breakfast that occurs at promptly 09:00… Is that a bad thing? Clearly I have no qualms about it. It’s the perfect breakfast: freezer friendly, prepared in 30 minutes, microwaves in 2 minutes and can be eaten quickly at my desk. No decisions, just grab and go. Sometimes I make baked oatmeal muffins to go with them, but they’re pretty perfect on their own.

So, if you want an easy breakfast idea, here ya go!

I’ve made these in a variety of flavors, but they always include: 12 eggs, 4oz cheese, and 2/3 cup cottage cheese. The easiest kind have half a package of the Jimmy Dean Turkey Crumbles. And voila, my predictable and fail safe Egg Bites.

Egg Bites (6 servings)

• 4oz Cheese (pre shredded or not)
• 2/3 cup Cottage Cheese
• 12 eggs
• 1-2 tsp Salt
• Garlic Powder
• Onion Powder
• Paprika
• White or Black Pepper
• Meat and/or veggies of choice*

If using block cheese, either hand grate or use attachment for food processor. Change blade to regular blade and add to processor the eggs, cottage cheese, and other mix-ins as desired. Mix on low until combined. Pour into 12 muffin pan, bake at 350* for 25 mins. (You may need to bake longer, since my oven bakes hot)

Remove from oven and let cool. Place in freezer bag and freeze if desired. Serving size is 2.

*My favorite combinations so far:

Turkey Crumbles and Butternut Squash with Rosemary

Turkey Crumbles and Broccoli

Canadian Bacon with 1/4ish tsp Mustard Powder

Turkey Crumbles and Simply Potato Hashbrowns

Basically anything you want can be made into egg bites!

If you prefer egg whites, I’ve reduced the eggs to 8 or 10 and added liquid egg whites to the level in my food processor it would usually be. They don’t fluff up quite as well, but they’re still tasty.

Let me know what you think!

xo, Amanda