Citrus Vanilla Blintzes Recipe
Clover Sonoma Egg Bites
Looking for a delicious, portable, bite-sized meal that’s full of protein? These make-ahead Clover Egg Bites are the perfect answer to busy mornings when you need a quick breakfast or after school snack on-the-go! Packed with nutritious protein and fillings of your choice (you can easily make these vegetarian), these yummy egg “muffins” are gluten-free and ready to go when you are. Kids and adults love them! Recipe created by Karen Pavone.
Note: Recommend baking with silicon baking tray. These egg bites can be made meat-free if desired. You can customize your fillings according to personal taste.
Ingredients
- 9 Clover Sonoma Organic Large Brown Eggs
- 1 1/2 cups Clover Sonoma Whole Milk Cottage Cheese (drained of excess liquid)
- Fillers of choice:
- Meats: cooked diced bacon, sausage, or ham
- Veggies: raw diced onion, diced bell pepper, chopped raw spinach, cooked diced mushrooms; pico de gallo
- Clover Organic Mexican Shred Cheese
Directions
1
Preheat oven to 350°F.
2
Add eggs and cottage cheese to a blender and blend until smooth.
3
Place silicone muffin tray on a 9“ x 13“ baking sheet with low sides. This provides stability as the silicone is very flexible but also makes the cooked egg bites just fall out of the pan— and no messy baked-on egg to clean up! Silicone also requires no additional butter or oil for baking.
4
Add a few ingredients of choice to each muffin cup (see filler suggestions above). For this batch we used a sprinkle of chopped bacon, onion, bell pepper, and spinach but you can do whatever you like. You can make them all the same, or do half the tray one way and half with other ingredients.
5
Top the ingredients with a little less than a tablespoon of shredded cheese.
6
Pour the egg mixture over the ingredients in each cup, leaving just a little bit of room at the top (do not fill to brimming). Use a spoon to tap down any ingredients at the surface. *Depending on how many ingredients you use to fill the cup, you may have excess egg mixture left over for a partial second batch (maybe 2 to 3 more egg bites).
7
Boil a kettle of water. Place a deep baking tray on the bottom rack of the heated oven, and pour about a half an inch of boiling water in that pan. The water will create a steam bath in the oven that makes the egg bites fluffier.
8
Place the baking sheet with the filled muffin tray on the center rack of the oven.
9
Bake for 25 minutes. Remove and allow the egg bites to cool slightly. Then invert the silicone tray and voilà— egg bites! These last in the refrigerator for up to a week, and can also be frozen individually and reheated in the microwave.
