These easy cheesy blender egg bites are the perfect breakfast recipe. Made from four simple ingredients and jam packed with protein your entire family will love these tasty eggs. The texture is smooth and creamy just like Starbucks egg bites. Enjoy them on a bagel, English muffin or as is. No matter what, you’re going to love this recipe.  

Easy Cheesy Blender Egg Bites – Healthyish Foods

How to Make Easy Cheesy Blender Egg Bites

Preheat the oven to 350 degrees. Spray a cupcake or muffin tray with non-stick baking spray.

Add the eggs, cottage cheese, salt and pepper into a blender. Blend until smooth. Pour the mixture into a large mixing bowl.

Grate fresh zucchini and squeeze out any excess moisture using a cheesecloth or paper towel. Gently fold the grated zucchini and shredded cheddar cheese into the egg mixture. Using a measuring cup, portion the mixture into the cupcake tray.

Carefully, place the filled cupcake tray onto a larger baking tray with a lip. Pour water on the baking tray so the cupcake tray is surrounded by water. Be careful to NOT get water in the eggs or overflow the baking tray. Adding water to the baking tray creates a water bath that allows the egg bites to cook evenly and slowly in the oven. This method is what makes the egg bites smooth and creamy.

Bake for 30-35 minutes or until cooked through.

Easy Cheesy Blender Egg Bites – Healthyish Foods

Storage

Store leftover egg bites covered in an airtight container in the refrigerator for three to four days. Reheat egg bites in the microwave for 20-30 seconds before enjoying. Freeze egg bites in an airtight container in the freezer for up to two months. Thaw egg bites in the frig overnight.

Looking for more breakfast recipes?

Easy Cheesy Blender Egg Bites – Healthyish Foods
Easy Cheesy Blender Egg Bites – Healthyish Foods

Easy Cheesy Blender Egg Bites

These easy cheesy blender egg bites are the perfect breakfast recipe. Made from 4 simple ingredients, and jam packed with protein your entire family will love these tasty eggs.
5 from 2 votes
Leave a Review »

Ingredients

  • 6 large eggs
  • ½ cup low fat cottage cheese
  • ¼ cup shredded cheddar cheese
  • 1 cup grated zucchini, squeeze out excess moisture
  • ¼ teaspoon salt
  • ¼ teaspoon cracked black pepper

Equipment

  • 1 muffin or cupcake tray
  • 1 baking tray with a lip
  • 1 blender
  • 1 mixing bowl

Instructions 

  • Preheat the oven to 350 degrees.
  • Spray a cupcake or muffin tray with non-stick baking spray.
  • Add the eggs, cottage cheese, salt and pepper into a blender.
  • Quickly blend until the cottage cheese is well combined.
  • Pour the mixture into a large mixing bowl.
  • Grate your fresh zucchini and squeeze out any excess moisture using a cheesecloth or paper towel.
  • Gently fold the grated zucchini and shredded cheddar cheese into the egg mixture.
  • Using a measuring cup, portion the mixture into the cupcake tray.
  • Carefully, place the filled cupcake tray onto a larger baking tray.
  • Pour water on the baking tray so the cupcake tray is surrounded by water.
  • This creates a water bath that allows the egg bites to cook evenly and slowly in the oven.
  • This method is what makes the egg bites smooth and creamy.
  • Bake for 30-35 minutes or until cooked through.

Nutrition

Serving: 1g, Calories: 54kcal, Carbohydrates: 1g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 96mg, Sodium: 138mg, Potassium: 72mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 183IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 0.5mg