Sun Dried Tomato Egg Bites With Basil and Mozzarella

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These sun dried tomato egg bites are easy to make and packed with flavor thanks to sun dried tomatoes, basil, and cheese.

Prep Time10

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 167kcal

Preheat the oven to 350 degrees. Fill a casserole dish with 1 inch of water and set it in the oven on the bottom rack, below where the eggs will be placed.
Add the eggs, cottage cheese, salt, and pepper to a blender. Blend for 20-30 seconds until the egg mixture is smooth. You can keep the egg mixture in the blender or pour it into a large bowl to make the next step easier.
Prepare the sun dried tomatoes, mozzarella cheese, and basil. Add them to the blended cottage cheese and egg mixture either in the large bowl or straight to the blender. Use a spoon to stir until combined (do not blend).
Spray each cup of a muffin tin liberally with non-stick cooking spray. Evenly pour the egg mixture into each cup of the muffin pan, about ¾ full as the eggs will rise slightly when baking.
Bake the egg bites for 20-25 minutes, or until the egg is fully set with a few golden brown spots on top.

These easy egg bites are gluten free and vegetarian. They are not dairy-free or vegan. If you need a dairy-free egg recipe, try our dairy-free egg casserole!
The recipe can be found on My Fitness Pal by searching "BWB Sun Dried Tomato Egg Bites." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.