Western Omelet Egg Bites

Ingredients

• 5 eggs

• 1 3/4 cup egg whites

• 2 cups low fat cottage cheese

• 2 scoops unflavored collagen peptides

• 1 tsp garlic powder

• 1/2 tsp sea salt

• 1 cup chopped bell pepper

• 1/4 cup chopped red onion

• 3 oz cheddar cheese, grated

• 2 slices uncured ham, diced

• 2 slices uncured bacon, cooked and crumbled

• avocado oil spray

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Preheat the oven to 375ºF. Place an oven-safe dish filled with water on the bottom rack to create humidity.

3. Grease or line a muffin tin with avocado oil spray. If needed, work in batches to bake all 20 egg bites.

4. In a blender or using an immersion blender, blend the eggs, egg whites, cottage cheese, collagen, garlic powder, and salt until smooth.

5. Divide the bell pepper, onion, ham, bacon, and shredded cheese evenly among the muffin tin wells. Pour the egg mixture over the fillings, filling each well almost to the top.

6. Bake for 30 minutes or until the eggs are set. For a sous vide-style texture, place the muffin tin on a sheet pan and pour water onto the pan so it lightly touches each well (but not too high).

7. Let cool slightly before removing from the tin. Egg bites will stay fresh in the fridge for 4-5 days and the freezer for up to 3 months.

Makes: 20 egg bites (4=1 serving) Time: 40 minutes Calories: 318 Protein: 35g Carbs: 8g Fat: 15g