Egg Bites with Mushrooms and Gruyère

Golden-baked egg bites featuring savory mushrooms and rich Gruyère cheese.

Enjoy a nutritious and satisfying meal all packed into one cup with these egg bites featuring a combination of mushrooms and Gruyère cheese. They are simple to make and deliver the perfect balance of flavors and textures that you'll find yourself craving time and time again.

Few things are better than having a pre-made meal ready to indulge in when hunger strikes…am I right? These egg bites can be made ahead of time and heated up the day of (or enjoyed cold, no judgement!) for a satisfying meal. 

Makes 16 Egg Bites

The Ingredients:

• 2 tbsp olive oil

• 1 large onion, diced small

• 8 oz. baby Bella mushrooms, cleaned, stems removed, and diced small (or any mushrooms you love)

• 1 tsp. dried thyme or 1 tbsp fresh

• 10 large eggs

• ¾ cup whole-milk cottage cheese

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• ½ teaspoon garlic powder

• 1 teaspoon hot sauce, optional

• 4 oz. Gruyère cheese, shredded

  
  

The Plan:

• Preheat the oven to 375°F. You will need 2-12 cup muffin pans. Lightly grease 16 of the muffin spaces.

• In a skillet over medium heat, heat the olive oil.

• Add the onions, mushrooms thyme, and sautè until the onions are translucent and slightly browned, about 3 to 4 minutes. Remove from heat to cool slightly.

• Evenly divide the onions and mushroom mixture among the prepared muffin cups.

• In a high-speed blender or food processor, combine the eggs, cottage cheese, salt, pepper, garlic powder, and hot sauce. Blend until smooth.

• Evenly distribute the egg mixture over the onion and mushroom mixture until each muffin cup is about three-quarters of the way full.

• Evenly distribute the shredded cheese over each egg bite. Transfer to the oven and bake until the eggs have just set, taking care not to overcook them, about 15 minutes. The egg bites might puff up slightly, but they will deflate as they cool.

• Remove from the oven and let cool in the pan for 5 minutes. Once cool, carefully loosen the edges of each bite using a butter knife, then lift them out.

• Place leftover egg bites in an airtight container (in the fridge) for up to 3 days or in the freezer for up to 2 months.

  
  

NOTE: If warming from the fridge, reheat in the microwave until just warm, about 30 seconds. If warming from frozen, allow them to defrost and then heat in microwave for 30 seconds.

Serving Size:

4 Egg Bites

Calories 426

Carbs: 10g

Fat: 29g

Protein: 31g

Enjoy! xx