meal prep egg bites
TOTAL TIME: 15 minutes prep, 1 hour cook
SERVES: 3-4
Milk & Dairy
6 eggs
1/2 cup cottage cheese
1/2 cup shredded cheddar cheese
1 tsp butter
Pantry
1/2 tbsp corn starch
1-2 tbsp Frank's hot sauce
1 tsp mustard
Salt + Pepper
Produce
1 small red bell pepper
1 cup diced russet potato
1/4 cup diced chives
Cook your potatoes. Preheat oven to 300F. Peel and dice your potato into 1 cm cubes. Add to a small pot and cover with cold water, add 1 tbsp chicken boullion and a pinch of salt. Bring to a boil and cook until just fork tender (about 3 minutes at boiling). Drain and rinse under colder water. Set aside in cold water until you need them.
Start your eggs. To a blender or immersion blender cup, add 6 eggs, 1/2 cup cottage cheese, 1/2 tbsp cornstarch, 1 tsp mustard, 1-2 tbsp Frank's hot sauce (depending on how flavorful you want it - 2 tbsp will still not be spicy but will just season it nicely. Add a pinch of salt and pepper and blend until smooth - about 30 seconds.
Add to a small buttered dish, mix in finely choppped red peppers, chives, 1/2 cup grated cheddar and mix well. Add in potatoes - do not mix or they will sink - and bake for 50-60 minutes. Trust me you want to stay low heat and bake slowly here for best results. Once middle is no longer jiggly, remove from oven and let cool completely before cutting into them. Serve with avocado and your favorite hot sauce.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!