High-Protein Caprese Egg Bites Recipe Is Fresh, Healthy & Delicious (6 Ingredients, 35 Minutes) High Protein Recipes Breakfast Vegetarian Low Sugar Recipes Gluten-free Low Sodium Recipes Brunch Snacks

When I am short on time I love these quick, high-protein caprese egg bites. The caprese egg bites recipe is easy enough to make just about any morning or meal prep them over the weekend. Then all you'll have to do is reheat and enjoy these savory Italian-inspired egg cups. And we all could probably use more protein in our diets!

To make this high-protein recipe you will need to gather just six healthy ingredients. Here is your short gluten-free shopping list: olive oil, fresh tomatoes, fresh garlic, eggs, cottage cheese and fresh basil. All of these ingredients are so healthy and good for you! Check out the health benefits of olive oil, the health benefits of tomatoes, the health benefits of garlic, the health benefits of eggs, the health benefits of cottage cheese and the health benefits of basil. Phew!

Serve these easy egg bites for breakfast, brunch, lunch, dinner or even as a high-protein snack during the day. I also made easy high-protein blueberry vanilla egg bites so we could alternate sweet and savory during the week.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12

Ingredients

• 1 tablespoon plus 1 teaspoon olive oil
• 20 cherry tomatoes, quartered
• 3 cloves garlic, crushed
• 10 eggs, whisked
• 1 cup cottage cheese
• 10 basil leaves, finely chopped

Here's how to make it: 

1. Heat the olive oil in a small saucepan over medium heat. When the oil is warm, add the garlic and tomatoes and sauté for about 5 minutes, stirring every now and then. The tomatoes should be broken down and a bit "jammy."
2. While the tomatoes cook line your muffin pan with paper or silicone baking liners. If using paper, spray them gently with nonstick cooking spray. Whisk the eggs in a bowl.
3. Add the cottage cheese to the egg mixture with a good pinch of salt and pepper. Mix to blend.
4. When the tomatoes finish cooking add them into the bottom of the muffin pans and sprinkle each one with the basil leaves.
5. Pour the egg mixture over the tomatoes and fill almost to the top. Gently stir each one with a fork or teaspoon to bring the tomatoes up from the bottom.
6. Bake in a preheated 375-degree F oven for about 25 minutes, or until the egg cups are gently firm to the touch.
7. Serve warm or cold. Store them in the fridge for up to five days to reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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