Broccoli Cheddar Blender Egg Bites
These broccoli cheddar blender egg bites are the perfect breakfast recipe. 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 easy breakfast recipe.
Why You’ll Love This Recipe
Quick and delicious. These broccoli cheddar egg bites are easy to make and taste amazing.
Perfect for busy mornings. Simply reheat and go. These egg bites are an easy and quick way to get some protein int he morning.
Customizable. Option to swap the cheese or try adding extra herbs for more flavor.
Recipe Ingredients
- Eggs: This recipe calls for eggs.
- Cheese: You’ll need cottage cheese and shredded cheddar cheese. Strain the cottage cheese with a cheesecloth if it appears to be extra watery. My preferred brand is Good Culture since it tends to hold less moisture than other brands.
- Broccoli: You’ll need softened broccoli florets for this recipe. Chop them into small pieces.
- Seasoning: Season with kosher salt and blackpepper to taste.
How to Make
Preheat the oven to 350 degrees. Spray a cupcake or muffin tray with non-stick baking spray.
Add the eggs, cottage cheese, kosher salt and pepper into a blender. Quickly blend to combine. Pour the mixture into a large mixing bowl.
Steam or microwave the broccoli until its softened. Once the broccoli is cool to the touch, roughly chop it. Add the chopped broccoli and shredded cheddar cheese into the egg mixture. Mix well.
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. 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.
**If you do not use the water bath, and place the muffin tray directly in the oven, the eggs will only need about 18-22 minutes to cook.**
Storage
Store leftover egg bites covered in an airtight container in the refrigerator for three to four days. Reheat egg bites in the microwave until warmed through.
Freeze egg bites in an airtight container in the freezer for up to two months. Thaw egg bites in the refrigerator overnight before warming.
Frequently Asked Questions
Yes! They will cook much faster so keep an eye on them in the oven. They’ll only need about 18-22 minutes.
Yes! you can use whatever shredded cheese you enjoy most. Swiss, mozzarella or gruyere would all work well.
Yes! Try adding chives or whatever herbs you enjoy most.
Other Egg Recipes to Consider Trying
Broccoli Cheddar Blender Egg Bites
Equipment
- 1 nonstick cupcake or muffin tray
- 1 large mixing bowl
- 1 blender
Ingredients
- 6 large eggs
- ½ cup whole milk cottage cheese
- ¼ – ½ cup shredded cheddar cheese
- 1 cup broccoli florets, softened, roughly chopped
- kosher salt, to season
- cracked black pepper, to season
Instructions
- Preheat the oven to 350 degrees. Spray a cupcake or muffin tray with nonstick baking spray.
- Add the eggs, cottage cheese, kosher salt and pepper into a blender. Quickly blend to combine. Pour the mixture into a large mixing bowl.
- Steam or microwave the broccoli florets until softened. Once the broccoli is cool to the touch, roughly chop it.Add the chopped broccoli and shredded cheddar cheese into the egg mixture. Mix well.
- 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. 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.**If you do not use the water bath, and place the muffin tray directly in the oven, the eggs will only need about 18-22 minutes to cook.**
5 Comments on “Broccoli Cheddar Blender Egg Bites”
Great recipe. Easy enough for me to follow! I added a couple shakes of good Mexican hot sauce which I hope will add some zest. I might try this again with a bit of chopped red pepper!
Made for my daughter who is a protein eater and they were a hit! Used ham and cheese and they were perfect, thank you for another great egg recipe!
Hi do you think you could substitute Greek yogurt for the cottage cheese?
i’m not sure.. I havent tested it.
We’ve made these this way, with zucchini,and with some sausage. I don’t know which is my favorite. They’re all so good and made the first week back to school that much easier. I love your meal prep recipes!