Gluten-Free Egg Bites with Kale, Onions, and Mozzarella
These gluten-free egg bites are easy to make, packed with protein, and perfect for meal prep. Made with kale, onions, mozzarella, and cottage cheese, they offer a healthy and delicious breakfast option.
Equipment
- Muffin tin or silicone molds
- Small pan for sautéing
- Blender
Ingredients
- 6 large eggs
- ¼ cup milk dairy or non-dairy
- ¼ cup shredded mozzarella cheese
- ¼ cup cottage cheese
- 1 cup kale sautéed
- ¼ cup sautéed onions
- 2 tablespoon fresh parsley chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease silicone molds or muffin tins.
- Sauté kale and onions until softened (about 5 minutes). Set aside.
- Blend eggs, milk, cottage cheese, salt, and pepper in a blender.
- Stir in kale, onions, parsley, and mozzarella.
- Pour the mixture into prepared molds, filling each about ¾ full.
- Bake for 20-25 minutes until egg bites are set and golden.
- Let cool and serve or store for later use.
Notes
Make these in batches for the week, store in the fridge, or freeze for quick breakfasts on busy mornings.
Feel free to swap out the kale and onions for your favorite veggies or add cooked bacon or sausage for extra flavor.
Feel free to swap out the kale and onions for your favorite veggies or add cooked bacon or sausage for extra flavor.
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