Bacon Cheddar Egg Bites

Cottage cheese free recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F and lightly grease a muffin tray

Step 2

Cook All bacon and cool on a paper towel lined baking sheet to absorb excess bacon fat. Chop Bacon Finely

Step 3

Finely dice all vegetables and chilies, set aside with bacon.

Step 4

Blend eggs, Greek Yogurt, cheddar Cheese, and salt and pepper to get even consistency

Step 5

Add a heaping tablespoon of chopped veggies to each slot of the muffin pan. Pour in about 1/4 cup of the egg mixture in each space over the veggies. Top every egg bite with chopped bacon.

Step 6

Place muffin tin on a baking sheet and fill the bottom of the baking sheet with boiling water.

Step 7

Bake Egg Bites at 350°F for 20-30 minutes, or you can pas a fork through them cleanly.

Step 8

Allow to cool in the muffin tin before taking out. You may have to gently scrape the sides of the muffin tin to release the egg bites.

Step 9

Serve immediately or place in an airtight container in the fridge (3-5 days) or freezer (1 month)