Protein Egg Bites

Stocking the Freezer for My Pregnant Wife 🥘🤰🏼

Episode 1: Protein Egg Bites 🍳💪🏽

Makes 12 Total Egg Bites
Macros per Egg Bite: 108 cal, 10g P, 4g C, 7g F
Estimated Cook Time: 30 min

Ingredients:
-8 large eggs
-1 cup cottage cheese
-1 cup reduced fat Mexican shredded cheese
-1 cup cherry tomatoes, quartered
-1 bell pepper, medium-diced
-1 red onion, medium-diced
-4 garlic cloves, minced
-freshly chopped parsley for garnish
-2 tsp olive oil for stove top cooking
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1/2 tsp smoked paprika
-salt and pepper to taste
-spray oil for the muffin tray

Instructions:
-heat a pan to high heat, add oil, and season and sauté the veggies until soft; set aside and cool for 10 min
-crack eggs into a large bowl; add seasonings, cottage cheese, and shredded cheese
-whisk together until smooth and transfer to measuring cup for easier pouring
-spray a muffin tray with oil, add in half of the veggies to the bottom, evenly pour in the egg mix, then top with the rest of the veggies
-bake at 375F for 15 min before resting for 10 min
-transfer to a storage container and garnish with fresh parsley
-store in the freezer for up to 6 months

#mealprep #freezermeals #easyrecipes #recipes #pregnancyfood #mealprepping #mealideas #breakfast #breakfastrecipes #healthyfood #cleaneating #food #foodie #cooking

hey guys let’s make these protein egg bites now that my wife’s 1 month away from her due date my goal is to pack this freezer as much as possible this recipe is packed with flavor protein and store so easily comment down below what recipe I should do next for her i want this freezer packed by the time end of June comes around i start off by prepping all our veggies i’m small dicing some green bell peppers red onions mincing some garlic quartering some cherry tomatoes and chopping some parsley i heat a pan and I saute all the veggies that way it adds flavor and softens them as well i season and set the veggies aside so they cool off i crack eight fresh eggs into a large bowl keep in mind I’m wearing gloves because I’m deathly allergic to dairy and eggs but it’s worth the risk to keep my wife fed during the postpartum period whisk in seasonings cottage and shredded cheese then transfer to a measuring cup spray a muffin tin with oil add half of our veggies pour in our egg mix then add the rest of the veggies on top bake at 375° FHE for about 15 minutes then let them rest for 10 minutes gently scoop them out then transfer them to the container feel free to add a sheet of parchment paper between the layers so they don’t stick in the freezer finally just label it and store in the freezer i’m excited for this baby to come and I can’t wait to share the rest of this journey with you guys take care