High-Protein Pesto Egg Bites
Inspired by Starbucks Egg, Pesto & Mozzarella Sandwich, these egg bites are high-protein, low-carb, and made to taste just like the sandwich.
Ingredients
- 6 eggs
- 1 cup cottage cheese
- ½ teaspoon salt
- ¼ teaspoon onion powder
- 1 cup shredded mozzarella
- ¼ cup fresh pesto
Instructions
- Preheat the oven to 325°F. Lightly grease all the cups of a standard 12-cup silicone muffin tin with olive oil.
- In a blender, blend together eggs, cottage cheese, salt, and onion powder until smooth and combined, about 10 seconds.
- Add a sprinkling of mozzarella to each cup, so that the cheese is divided evenly between the cups.
- Carefully pour the egg mixture into the muffin cups, filling about halfway, so that the mixture is distributed evenly between the cups.
- Spoon a dollop of pesto onto the center of each egg-filled cup.
- Bake for 25 minutes, until the egg is puffy and just set. Remove from the oven and allow to cool for 10 minutes (or until the egg bites are cool enough to handle) before removing from the pan.
Notes
Storage: Store egg bites in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.