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Blueberry Vanilla Egg Bites
Talk about the best of both worlds: These egg bites are like a popover, blueberry muffin, and soufflé all rolled into one high-protein package. Expect a plush, subtly sweet bite that’s studded with oozy fresh blueberries. Pair them with a side of cottage cheese for extra protein and a slice of peanut-butter-topped toast for a strong start to any morning.
Pro tip: You can swap the fresh blueberries for thawed frozen blueberries, but they may turn your egg bites blue. If you’re not big on any kind of blueberries, sub in fresh raspberries or sliced strawberries instead.
The egg bites will last three to five days in the refrigerator or up to one month in the freezer. To reheat, microwave for 30 to 60 seconds.
Recipe information
Total Time
30 minutes
Yield
12 egg bites/4 servings (3 egg bites per serving)
Ingredients
8
1
⅓
¼
1
½
1
1⅓
Preparation
Step 1
Preheat the oven to 375°F. Prepare a muffin pan, either by generously greasing with olive oil spray or lining with silicone muffin cup liners.
Step 2
Add all of the ingredients except the blueberries to a blender. Blend for 20 to 30 seconds or until well combined.
Step 3
Divide the fresh blueberries across the muffin pan, then pour an equal amount of the blender mixture into each muffin cup.
Step 4
Bake for about 25 minutes or until the egg bites have risen and become just golden on the surface. They should be slightly firm to the touch. Let cool for at least five minutes before removing from the muffin pan.