American · Snack
Baked Turkey Bacon and Tomato Egg Bites
Silky steam-baked egg bites with crisp turkey bacon, sweet cherry tomato, and fresh basil, make once and enjoy over the week from fridge for a BLT-style protein snack.
$
18 minsPrep
28 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
285Calories
38gProtein
12gFat
6gCarbs
3gSugar
1gFiber
680mgSodium
145mgChol
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Instructions
1
Prep
Cook turkey bacon until crisp, chop finely. Quarter cherry tomatoes, drain on paper towel. Finely chop basil. In a blender, combine egg whites, whole egg, cottage cheese, 12g parmesan, salt, and pepper; blend 30 seconds until completely smooth. Brush 4 muffin holes with olive oil.
2
Bake
Preheat oven to 150°C (300°F). Boil kettle of water for water bath. Divide turkey bacon, tomatoes, remaining 8g parmesan, and basil evenly between greased muffin holes. Pour egg mixture over fillings to three-quarters full.
3
Steam
Place muffin tin in a roasting pan. Pour just-boiled water halfway up tin sides. Bake in water bath 24–26 minutes until egg bites are just set in centre with gentle wobble.
4
Rest and plate
Cool in tin 10 minutes. Run a knife around each bite, lift onto a rack, cool fully. Portion into 2 airtight containers, 2 bites each. Refrigerate up to 4 days. Reheat in microwave 35 seconds or oven at 160°C for 5 minutes before serving with cherry tomatoes, cucumber, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 large egg whites
- 1 whole large egg
- 80g (2.8 oz) full-fat cottage cheese
- 56g (2.0 oz) turkey bacon
- 56g (2.0 oz) cherry tomatoes
- 20g (0.7 oz) Parmesan
- 3g (pinch) fresh basil
- 0.1 tsp fine salt
- 0.25 tsp black pepper
- 1 tsp olive oil