Ingredients
- 8 large eggs
- 1 cup low-fat cottage cheese
- 1/3 cup almond flour
- 1/4 cup plus 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 1/2 cups fresh blueberries
- Nonstick cooking spray, for muffin liners
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners and lightly coat them with nonstick cooking spray.
- Evenly divide the blueberries among the muffin cups.
- Add the eggs, cottage cheese, almond flour, maple syrup, baking powder, vanilla extract, and cinnamon to a blender.
- Blend until the mixture is smooth, creamy, and fully combined.
- Carefully pour the egg mixture into each muffin cup over the blueberries, filling nearly to the top.
- Bake for about 25 minutes, or until the egg bites are lightly golden and slightly firm in the center.
- Remove from the oven and let cool for about 5 minutes before serving.
- Serve warm or chilled.
Notes
- Frozen blueberries can be used without thawing.
- The cottage cheese blends smoothly and does not create a strong cheese flavor.
- Egg bites may sink slightly after cooling, which is completely normal.
- Honey can replace maple syrup in equal amounts.
- Oat flour or coconut flour can be substituted for almond flour, though texture may vary.
- Store in the refrigerator for up to 5 days.
- Freeze for up to 2 months with parchment paper between layers.
- These egg bites taste delicious warm or cold.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 egg bite
- Calories: 105
- Sugar: 6g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 115mg
