Abbey Verigin

Light and fluffy and packed with protein, these cottage cheese egg bites are a meal prep staple.

Eggs in some format are a meal prep staple for us. Filled with protein, healthy fats and a great source of choline, they are something we incorporate into our diet everyday. Plus, when you have a laying flock there is almost always an abundance of eggs to be used. Cottage cheese egg bites are a common occurrence in our weekly meal prep. As a bonus, these freeze great as well. Just thaw in the fridge, heat up in the morning and you have a protein packed breakfast to start your day off with.

These egg bites can be customized with whatever add ins you like – we always do veggies in some form, but adding in ham, bacon, or cooked sausage is a great way to increase the protein even more.

Ingredients & Substitutions

Eggs. The star of the show.

Cottage Cheese. Key to add moisture, protein and create a light and fluffy texture. I typically use 2%, but 0% also works.

Salt. Enhances flavor.

Black Pepper. Adds a touch of spice.

Cheddar Cheese. Adds flavor, healthy fat and a bit more protein. Leave it out or substitute with your favorite cheese. Feta cheese is another favorite of mine in this recipe.

Veggies. Onions, spinach and diced bell peppers are a go to combination, but substitute in your favourites or whatever you have on hand. Cooked sausage, ham or bacon can also be used in place of all or some of the veggies.

Tools

High Speed Blender

Ceramic Coated Muffin Pan

How To Make Cottage Cheese Egg Bites

Preheat oven to 350.

To a blender, add eggs, cottage cheese, salt and pepper. Blend on low speed until smooth.

Spray a muffin pan with oil.

Evenly divide egg mixture between 12 cavity muffin pan.

Add chopped veggies to each egg bite and top with shredded cheese.

Bake for 18-20 minutes until lightly golden brown.

Cool completely and store in an airtight container in the fridge for up to 5 days, or freezer up to 3 months.

Yield: 12

Cottage Cheese Egg Bites

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Light and fluffy and packed with protein, these cottage cheese egg bites are a meal prep staple.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 9 eggs
• 3/4 cup cottage cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 3/4 cup add ins of choice (bell pepper, onion, spinach, sausage, bacon)

Instructions

1. Preheat the oven to 350.
2. To a blender, add eggs, cottage cheese, salt and pepper. Blend until smooth.
3. Spray a muffin pan with oil.
4. Evenly divide egg mixture between a 12 cavity muffin pan.
5. Add about a tablespoon of add ins of choice to each egg muffin.
6. Top with roughly 2 teaspoons of cheddar cheese each.
7. Bake 18-20 minutes until lightly golden and set.
8. Cool completely, then store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

Notes

Use whatever add ins you prefer. Cheddar cheese can be substituted with whatever cheese you prefer or omitted.
To reheat, microwave 30 seconds or reheat in a 300 degree toaster oven for 8 minutes. If frozen, thaw before reheating for best results.

Other Breakfast Recipes

Savory Breakfast Muffins

High Protein Breakfast Biscuits

Overnight Oatmeal Pancakes

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This homemade refined sugar free granola is packed with rolled oats, coconut and almonds for fibre and healthy fats, and lightly sweetened with honey or maple syrup.

Making granola at home is easy to do and often times much healthier than store bought options. Most store bought granolas have long ingredient lists and are filled with low quality oils and refined sugars.

Homemade granola can be customized to use whatever mix ins you prefer – almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, coconut, and dried fruit are some popular options. This refined sugar free granola is lightly sweetened with honey or pure maple syrup for a low sugar option.

Granola lasts a long time in an air tight container in the pantry and is a meal prep staple in our home. I often enjoy it on top of greek yogurt with frozen berries for a high protein, low sugar breakfast option.

Tips For Making Refined Sugar Free Granola

• Honey makes for better granola clusters. Using honey helps the granola clusters hold together, while maple syrup makes for a more crumbly granola depending on your preference. I use either depending on what I have on hand.
• Do not stir the granola while baking. Press the granola onto a parchment lined baking sheet and allow it to fully cool after removing it from the oven. This helps granola clusters form and stay in tact.
• Use what you have. My base recipe uses coconut and almonds, but feel free to substitute in nuts and seeds depending on what you have on hand.
• Bake on a light coloured baking sheet. Granola is more likely to burn on a darker coloured baking sheet.

Ingredients For Homemade Granola

Oats. Rolled oats are best, I do not recommend using quick oats. If you need the granola to be gluten free, be sure to use certified gluten free oats.

Almonds. Chopped, slivered or sliced almonds all work. You can also substitute in other nuts like walnuts or pecans in place of the almonds.

Coconut. My preference is unsweetened shredded coconut, though coconut flakes also work.

Coconut Oil. Helps bind the granola and provides healthy fats. High quality lard can also be used in place of coconut oil.

Honey or Pure Maple Syrup. I typically use honey in this recipe because we keep bees and always have an abundance on hand, plus it makes better granola clusters. Pure maple syrup can also be used in equal amounts and it turns out just as delicious.

Vanilla. Adds depth to the flavour of the granola.

Cinnamon. Adds a subtle warm spice flavour. Feel free to add in ground nutmeg or ginger as well.

Salt. Enhances and balances the flavour of homemade granola.

How To Make Refined Sugar Free Granola

Preheat oven to 325.

In a small pot, heat coconut oil and honey or maple syrup over medium low heat. Once coconut oil is melted, stir in vanilla extract and set aside.

To a large bowl, add rolled oats, chopped almonds, shredded coconut, cinnamon and salt. Stir together.

Pour liquid mixture over the oat mixture and stir well until incorporated.

Line a baking sheet with parchment paper and spread granola over it. Using the back of a wooden spoon, press the granola together.

Bake granola for 25 minutes without stirring. Granola will be a light golden brown and still look a bit wet.

Allow granola to cool completely on the baking sheet. Break granola into clusters and store in an air tight container at room temperature for up to a month.

Yield: 5 cups

Best Refined Sugar Free Granola Recipe

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This homemade refined sugar free granola is packed with rolled oats, coconut and almonds for fibre and healthy fats, and lightly sweetened with honey or maple syrup.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 3 cups rolled oats
• 2/3 cup chopped almonds
• 2/3 cup shredded coconut
• 1/2 cup coconut oil
• 1/4 cup honey or pure maple syrup
• 1 tbsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Preheat the oven to 325.
2. To a small pot, add coconut oil and honey or maple syrup. Heat over medium low until the coconut oil is melted. Stir in vanilla extract.
3. To a large bowl, add rolled oats, almonds, coconut, cinnamon and salt. Stir to combine.
4. Pour the coconut oil mixture over the dry ingredients and stir well to ensure everything is evenly distributed.
5. Line a baking sheet with parchment paper and transfer the granola mixture onto it, pressing the mixture down and together with the back of a wooden spon.
6. Bake for 25 minutes without stirring.
7. Allow granola to fully cool on the baking sheet before breaking it into clusters. Store in an air tight container for up to a month at room temperature.

Notes

Substitute nuts and seeds of your choice for the almonds and coconut. If you'd like to add dried fruit, add after the granola is done baking before it has cooled.

More Recipes You May Like

Granola Cookies

Overnight Oatmeal Pancakes

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Overnight oatmeal pancakes are a simple soaked pancake recipe for easy digestion. Higher in protein and fibre, these make for a hearty make ahead breakfast option.

I am someone who loves a carb heavy breakfast in theory, but I am always looking to add in extra nutrition whenever possible and I feel my best with a high protein, high fibre breakfast. As a result, these overnight oatmeal pancakes were born.

If you are a fan of overnight oats, I know you will love these pancakes! Just mix together all the ingredients in one bowl, set it in the fridge overnight and breakfast comes together super quickly in the morning. I love to have these alongside some bacon, sausage or eggs for added protein. These make for the perfect make ahead breakfast option, and as a bonus they store well in the freezer for a quick and easy breakfast on busy mornings.

The best part about this recipe is that by soaking the oats with yogurt you end up with a soaked pancake recipe that is much easier to digest. Soaking oats in yogurt, whey or kefir helps to break down the phytic acid in the oats. Greek yogurt boosts the protein, while the addition of ground flaxseed and chia seeds increases the fibre content.

Ingredients Needed

Rolled Oats. To keep this recipe gluten free, be sure to purchase certified gluten free oats if needed.

Oat Flour. Oat flour is a go to of mine when it comes to baking. As an added bonus, if you have a blender and oats at home it can easily be made in seconds.

Chia Seeds. Chia seeds increase the fibre content of the pancakes and also help to bind. Can be substituted with ground chia seeds, you don’t like the texture or additional ground flaxseed.

Ground Flaxseed. Also called flaxseed meal. Whole flaxseed can also be used in equal amounts.

Baking Soda. Essential for fluffy pancakes!

Cinnamon. For a touch of spice – feel free to add more or experiment with other spices like ground nutmeg.

Salt. Helps enhances the flavors.

Milk. A dairy free milk alternative will work if needed, I typically use 2% or whole cows milk.

Greek Yogurt. I like greek yogurt for the extra protein, but regular yogurt will work as well.

Eggs. Eggs help to bind to oatmeal pancake batter and add some extra protein.

Vanilla Extract. Enhances flavor, almond extract would also be delicious.

How To Make Overnight Oatmeal Pancakes

Add rolled oats, oat flour, chia seeds, ground flaxseed, baking soda, cinnamon and salt to a medium sized bowl and stir together.

Add milk, greek yogurt, eggs and vanilla extract. Mix well.

Cover and place bowl in the fridge overnight.

In the morning, heat a skillet over medium low heat. Grease with a teaspoon of butter.

Scoop 1/3 cup of oatmeal pancake batter onto the hot skillet and cook about two minute per side. When bubbles form and pop, flip the pancakes.

Yield: 9 pancakes

Overnight Oatmeal Pancakes

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Overnight oatmeal pancakes are a simple soaked pancake recipe for easy digestion. Higher in protein and fibre, these make for a hearty make ahead breakfast option.

Ingredients

• 1 1/3 cup rolled oats
• 1/4 cup oat flour
• 1 1/2 tbsp chia seeds
• 1 1/2 tbsp ground flaxseed
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 cup milk
• 2/3 cup greek yogurt
• 2 eggs
• 1 tsp vanilla extract

Instructions

1. In a medium sized bowl, stir together rolled oats, oat flour, chia seeds, ground flaxseed, baking soda, cinnamon and salt.
2. Add milk, greek yogurt, eggs and vanilla extract and mix well.
3. Cover and place bowl in the fridge for 8 hours or overnight.
4. Heat a skillet with a teaspoon of butter over medium low heat.
5. Scoop 1/3 cup of pancake batter onto the skillet. Cook 2 minutes per side, flipping when bubbles form and pop.

Notes

These pancakes are great topped with warm berries, maple syrup or greek yogurt for extra protein. We like these served with eggs, bacon or sausage on the side.

Healthy Breakfasts You May Like

High Protein Breakfast Biscuits

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