Chicken & Veggie Egg Bites
- Gluten free
- Nut free
Ingredients
- 4 eggs
- 1/2 cup low-fat cottage cheese
- pinch salt, optional
- 1/2 cup cooked chicken, shredded
- 1/4 cup capsicum, finely chopped
- 1/2 cup baby spinach leaves, chopped
- 1/3 cup cheese, grated
Variations
Make egg bites with whatever you have!
Canned or frozen corn and peas work well, as do cherry tomatoes (squeeze out most of the juice and seeds first), sundried tomatoes, olives and fresh herbs.
Pre-cook any veggies that lose a lot of water when cooking (eg zucchini, mushroom, broccoli) or take longer than 10 minutes to cook (eg carrot, potato).
Method
1. Preheat oven to 160°C fan forced (or 180°C conventional). Use a silicone muffin tray, silicone muffin liners or patty pan liners. Eggs really stick to metal tins (even well-greased).
2. Whisk or blend eggs, cottage cheese and salt (if using) together. Blending gives a slightly lighter and more consistent texture.
3. Mix chicken and veggies together and divide between the muffin holes. Top with egg mixture. Leave a little space as they will puff up in the oven. Sprinkle with cheese, if using.
4. Bake for 10 - 15 minutes (based on using ¼ cup volume silicone muffin liners). Don’t overcook! It’s ok if there’s a little runniness just on top – this will keep cooking out of the oven. They will also sink as they cool.
Storage instructions: These will keep in the fridge for about 4 days.
Freezing instructions: These freeze well and can be placed frozen in the lunchbox to defrost.
Looking for more flavours to try?
Check out the Spinach and Fetta combo. Or use the straight up Egg Bites recipe to create your own.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 196 kj | 530 kj |
| Protein | 5.4 g | 14.6 g |
| Fat, total | 2.5 g | 6.9 g |
| — saturated | 0.9 g | 2.3 g |
| Carbohydrate | 0.4 g | 1.1 g |
| — sugars | 0.3 g | 0.9 g |
| Sodium | 54 mg | 145 mg |
| Fibre | 0.1 g | 0.3 g |