Sweet & Savory High-Protein Vanilla Blueberry Egg Bites Recipe (8 Ingredients, 30 Minutes) High Protein Recipes Breakfast Gluten-free Fruit Brunch Vegetarian Snacks Meal Prep Recipes

These sweet vanilla blueberry egg bites are so delicious no one will know they are also full of extra protein brought to you by a secret ingredient: cottage cheese. Cottage cheese provides a generous dose of calcium and protein in this egg bites recipe. (Check out the health benefits of calcium and the health benefits of protein.)

These sweet and savory vanilla blueberry egg bites are incredibly easy, too. All the ingredients are added to the blender, except the blueberries, and the batter is ready to pop into the muffin pan to bake. Here is your gluten-free shopping list for these sweet and savory blueberry egg bites: eggs, low-fat cottage cheese, almond flour, maple syrup, baking powder, vanilla extract, ground cinnamon and fresh blueberries. (Check out the health benefits of blueberries.)

This sweet vanilla blueberry egg bites recipe smells so good, a little reminiscent of french toast because of the vanilla and cinnamon. The blueberries and cottage cheese provide moistness that makes these egg bites one you'll want to make over and over again.

Serve these healthy fruit egg cups for breakfast, brunch, as a high-protein snack or even for dessert after dinner.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12

Ingredients

• 8 eggs
• 1 cup low-fat cottage cheese
• 1/3 cup almond flour
• 1/4 cup plus 2 tablespoons maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 1/2 cups fresh blueberries

Here's how to make it: 

1. Preheat the oven to 375 degrees F and line your muffin tins with baking liners. If using paper liners, lightly mist with a nonstick cooking spray. Divide the blueberries into the 12 muffin holders.
2. Place all the ingredients except blueberries into a blender and blend until everything is completely combined.
3. Pour egg mixture onto the blueberries in the muffin tins.
4. Bake for about 25 minutes, or until the egg bites are brown and slightly firm on top. (The egg bits will fall a bit after you remove them from the oven.)
5. Cool for 5 minutes before serving. Store in an airtight container in the fridge for up to five days.

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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