Ingredients:
● 6 large eggs
● ½ cup reduced-fat cottage cheese
● ½ cup reduced-fat cheddar cheese (shredded)
● ¼ cup diced bell peppers
● ¼ cup sliced mushrooms
● ¼ teaspoon salt
● ¼ teaspoon black pepper
● ¼ teaspoon garlic powder
● 2 tablespoons chopped fresh parsley or chives
Directions:
I. Preheat oven to 350°F (175°C). Grease a muffin tin or use silicone liners for easy removal.
II. In a blender, combine eggs, cottage cheese, cheddar cheese, salt, pepper, and garlic powder. Blend until smooth.
III. Pour the egg mixture evenly into the muffin cups, filling each about ¾ full.
IV. Add diced bell peppers and mushrooms on top, gently stirring to distribute evenly.
V. Bake for 20-25 minutes or until the egg bites are set and slightly golden on top.
VI. Remove from the oven, let cool for a few minutes, then garnish with fresh parsley or chives. Serve warm or store in the fridge for up to 4 days.
