Cheesy Egg Bites Recipe

I am so excited to share this recipe with you! The egg bites have a creamy, cheesy texture just like the egg bites at Starbucks and they only have three ingredients! You don't need a crazy Sous Vide cooker thing. All you need is a pan and water. 

The egg bites are perfect for busy weekday mornings. You can blend everything up, pop them in the oven, go get ready, then have this super yummy low-carb, high-protein breakfast ready to devour. Trust me when I say they are delish.

Cheesy Egg Bites
serves 2

2 eggs
1/4 cup cottage cheese (I used small curd)
1/4 cup shredded cheddar cheese or Parmesan (or whatever cheese you have on hand.)
Dash of freshly grated nutmeg (optional)
Salt and Pepper
Cooking Spray

1. Add eggs, cottage cheese and cheddar cheese into a mini-cuisinart (or blender.)
2. Season with salt and pepper.
3. Pulse until mixture is liquified.
4. Spray two 1 cup glass bowls with cooking spray.
5. Divide egg mixture into each bowl.
6. Top with a pinch of cheese on each
7. Place bowls in a glass baking dish filled with about an inch of water
8. Bake at 350 degrees for 30-35 minutes or the eggs are golden brown and solid.

Options:
I want to try adding a few ingredients next time: diced peppers, mushrooms, spinach, bacon bits, sausage, etc. Would also be great with a dash of Sriracha hot sauce.

You can easily double or triple this recipe.

Game Day Menu

Hot Spinach and Artichoke Dip

The key to a great game day party (or any party for that matter) is great food and drinks. Without that, well, it's just another Sunday. 

I love creamy spinach and artichoke dip, crunchy veggies so I feel like I'm eating something healthy, salty chips and nuts, and something easy like chili for the main dish. I don't want to be a slave to the grill or stuck in the kitchen. So find things you can make ahead of time or buy pre-made. 

A signature cocktail which you can make in one large batch is easy and fun for you, and your guests. Add a bucket of beer, some chilled bottles of wine, and specialty sodas (from Cost Plus or BevMo!) so even if you're not drinking alcohol you have something interesting to sip on. 

Game Day Menu

Appetizers

Herb Salt Roasted Almonds

Hot Spinach and Artichoke Dip

Roasted Tomatillo Dip

served with tortilla chips, salsa and sour cream

Veggie Tray

Carrots, Celery, Peppers, Jicama, Radishes

Main Dish

Chili and Cornbread

The Bar

Signature Cocktail: First Kiss 

Beer and Wine

Something Sweet

Praline Popcorn

Links to a few of my favorite recipes below.

Houston's Spinach Dip

Roasted Tomatillo Dip

Herb Salt Roasted Almonds 

Praline Popcorn Crunch

First Kiss

Easy Egg Cups with Spinach and Mushroom

Two of my favorite shows are Top Chef and Chopped. I love watching the chefs create something delicious and unexpected out of random ingredients. I raided the fridge to make these egg cups. It felt a bit like a Top Chef Quick Fire challenge because I knew what I wanted to make but didn't really have a plan. LOL. You can make these egg cups with any veggies you have on hand. You don't need much to make them tasty.

These can easily be made ahead and refrigerated for 1-2 days for a quick and easy breakfast which can be reheated in the microwave. (I do not recommend freezing them. The texture changes.)

Step 1: Raid the fridge!

Step 2: Saute the veggies and whisk the eggs.

Step 3: Fill the muffin tins to the top.

Step 4: Bake the eggs until firm.

Step 5: Eat!

Spinach and Mushroom Egg Cups
makes 6 egg cups

7 eggs
1/3 cup diced onion (yellow or red)
1 large mushroom diced
1 handful of fresh spinach
1 slice of ham, diced
1 T shredded cheddar cheese
salt
pepper
water
olive oil
unsalted butter

Preheat the oven to 350 and butter six cups in a regular size muffin tin.

Saute the diced onion with a little olive oil and butter until translucent. Add the diced mushroom and spinach and cook for a minute more. Take off the heat and set aside.

Whisk the eggs with a splash of water in the mixing bowl. Season with salt and pepper. Add the onion mixture and shredded cheese. Stir to combine.

Pour the egg mixture into the prepared muffin tins. Fill all the way to the top. Bake for 12-15 minutes until no longer runny.

Enjoy!