High-Protein Meatless Egg Bites

It's about that time of year: Lent. Ash Wednesday is tomorrow, and us dutiful Catholics are now confined to our no-meat Fridays until Jesus Christ resurrects. What ever will we do, asked the ravenous carnivore that I am. But, fear not, because I am BACK with a high-protein meatless recipe that is just pure egg-cellence.

These were super simple to make, affordable, and last well in the fridge. Pair this with a fruit, a couple of slices of toast, and maybe some avocado, and you have yourself the ultimate hunger-crushing combo. No gains will be lost this Lenten season :)

MACROS:

Serving Size: Four Egg Bites

Recipe Makes: 3 servings (12 total muffin-sized egg bites in this recipe)

CALORIES: 280 calories

PROTEIN: 31.9 grams

CARBOHYDRATES: 4.8 grams

FAT: 13 grams

INGREDIENTS:

• 8 large white eggs

• 320 grams liquid egg whites

• 75 grams 4% small-curd cottage cheese

• 100 grams chopped baby bella mushrooms

• 50 grams chopped scallions

• Salt, pepper, and garlic powder

DIRECTIONS:

1. Preheat your oven to 325 degree Fahrenheit.

2. Start chopping the veggies of your choice. I just used baby bella mushrooms and scallions, but I would recommend using tomatoes, bell peppers, mushrooms, broccoli, and other veggies of choice!

3. In a large mixing bowl, crack 8 large eggs. Add 300 grams of egg whites, 75 grams of small-curd cottage cheese, and seasonings of choice.

4. Whisk together well and add veggies when the egg mixture is well combined.

5. Spray your muffin tray generously with spray of choice and evenly distribute your egg mixture across all 12 cups. Make sure to leave at least 1/2 inch of the muffin tins clear, so that they do not overflow.

6. Let egg bites cook for 20-25 minutes or until your desired color. Let rest for 5-10 minutes before storing in airtight glass tupperware container. You can even freeze and defrost later for a quick, high-protein breakfast. Enjoy!