Egg Bites
gluten-freevegetarianketolow-carbbreakfastsnackSpray SurfaceKid-FriendlyMeal-Prep
These velvety smooth egg bites are a protein-packed and easy breakfast. Cottage cheese and a blender are the secret to their creamy texture. The full recipe, with ingredient list and directions, is on this page.
Ingredients
- 4 large eggs
- 1/4 cup cottage cheese (small curd)
- 2 tablespoons heavy cream
- 1/4 cup shredded gruyere or cheddar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional mix-ins: 2 tablespoons cooked crumbled bacon, diced roasted red pepper, chopped chives
Season it upPairs with Everything Bagel, Simple Salt & Pepper, or Garlic ParmesanSee all seasonings →
Steps
- 01Blend the eggs, cottage cheese, heavy cream, salt, and pepper in a blender until completely smooth. This takes about 30 seconds. No lumps.
- 02Stir in the shredded cheese and any mix-ins by hand.
- 03Pour into greased silicone molds, filling about 3/4 full. They puff up during cooking.
- 04Ready for the air fryer.
The blender step is what gives these the smooth, velvety texture of Starbucks egg bites instead of a mini scrambled egg. Cottage cheese sounds weird but it adds creaminess and protein. You won't taste it. Gruyere is the classic choice but sharp cheddar works great too.
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How to Air Fry It
- 01Whisk together eggs, a splash of milk, shredded cheese, and your choice of simple mix-ins like diced ham or spinach.
- 02Preheat the air fryer to 300°F (150°C).
- 03Lightly spray a silicone egg bite mold with cooking oil.
- 04Pour the egg mixture into the molds, filling them about three-quarters full to allow for expansion.
- 05Place the mold in the air fryer and cook for 12-14 minutes until the eggs are set and slightly puffed.
- 06Let cool for 5 minutes before popping the egg bites out of the mold.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 4 days refrigerated. Reheat at 300°F (150°C) for 3-4 minutes. Low temp prevents the eggs from turning rubbery.
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