by Margaret S Garrett - Published 2 months ago

Easy Protein-Packed Breakfast Meal Prep

These mini frittatas or egg muffins, spiced with ginger, green chile, and turmeric, are a flavorful twist on coffee shop egg bites.

They're great for meal prep, making a quick and satisfying breakfast or snack on the go, and clock in at around 25 calories per serving. You can customize the toppings – try spinach, roasted red pepper, goat cheese, or any other vegetables or cheeses you like.

Masala Egg Bites Recipe

Ingredients Needed

4 eggs
½ cup full-fat cottage cheese
½ cup shredded Cheddar cheese
½ cup diced red bell pepper/capsicum
2 tablespoons diced onion
2 tablespoons chopped cilantro/fresh coriander
1 Indian green chile, jalapeño pepper, or Thai chile, chopped
1 teaspoon grated ginger
½ teaspoon ground turmeric
¼ teaspoon salt

Instructions:

Preheat the oven to 350°F/175°C. Lightly grease a 24-cup mini-muffin pan with nonstick spray. (If using a regular muffin pan, increase the baking time by 5 minutes in Step 5.)
Combine eggs, cottage cheese, and Cheddar cheese in a blender or food processor, blending until smooth. The mixture should have the consistency of heavy cream/double cream.
Add all other ingredients to the blender and pulse a few times to distribute evenly (don't blend the toppings smooth; just ensure they're dispersed throughout the mixture).
Pour the mixture into the prepared mini muffin pan, filling each cup no more than two-thirds full.
Bake for 15 minutes, or until golden brown on top. Let cool in the pan (they'll deflate a bit). Remove from the pan and serve.

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20 seconds. They can also be frozen – wrap them individually in plastic wrap to prevent sticking and freeze for up to 1 month.

Reprinted with permission from The Vegetarian Reset by Vasudha Viswanath, The Collective Book Studio, January 2023. Photos by Alexandra Shytsman.