Ellen Darnall
Quick and Satisfying Breakfast for Diabetes
Easy Egg Bites
Bake once, eat all week! These egg bites can be frozen and reheated when you need breakfast fast.
Ingredients:
8 whole eggs
½ cup low-fat shredded mozzarella cheese
¼ cup low-fat cottage cheese
½ cup non-fat plain Greek yogurt
¼ tsp. black pepper
½ cup spinach leaves (chopped)
½ cup chopped green bell pepper (chopped)
½ cup chopped yellow onion (diced)
Directions:
Preheat your oven to 325°F. Combine all the ingredients in a bowl and mix. Grease muffin tin, or use silicone cupcake liners. Fill each muffin cup with the egg mixture and bake for 30 minutes. Let the egg muffins cool and enjoy. Store the egg muffins in the refrigerator for five days or remove from liners and freeze them for up to six months. When ready to eat, reheat in the microwave for two minutes. This recipe makes twelve egg muffins.
Nutrition Information:
Serving size: Two egg muffins
Calories: 118
Total fat: 6.4g
Total carbohydrate: 5g
Dietary fiber: 1g
Total sugar: 3g
Protein: 12g
Nutrition information based on estimations. The brands you use may alter the nutrition of the product.