• 6 egg whites (approx 1 cup)
• 1/4 cup low fat cream cheese
• 1/2 cup low fat cottage cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup finely chopped roasted red pepper
• 2 green onions, green parts only, finely chopped
• Optional = spinach, fresh herbs, mushrooms…

INSTRUCTIONS 

1. Preheat oven to 325F. Coat a muffin tin with cooking spray
2. Evenly divide the peppers and green onion into all muffin tins. 
   
3. In a blender, combine egg whites, cream cheese, cottage cheese, pepper and salt. Process at medium-high speed until smooth.
4. Divide the mixture evenly among the muffin tins on top of vegetables 
5. Bake for 30min or until they no longer giggle when you pull them out of the oven 

Dairy-Free Egg Bites
INGREDIENTS 

• 6 eggs
• 1/4tsp + pinch salt
• 1/2 cup broccoli florets torn into tiny pieces and steamed
• 1/2 cup yellow onion, minced
• 1tbsp olive oil
• 1/4tsp garlic powder
• 1tbsp non-dairy milk
• 2tbsp finely chopped red pepper

INSTRUCTIONS  

1. Preheat oven to 325F. Coat a muffin tin with cooking spray
2. Combine eggs, non-dairy milk and 1/4 teaspoon salt in a blender and blend at medium-high speed until homogenous and creamy in color.
3. In a small frying pan, heat oil over medium-high heat until it runs freely around the pan. Add the broccoli, onions, garlic powder, and pinch salt and stir vegetables to coat. Lower heat to medium and sauté for 3-4 minutes.
4. Divide egg mixture evenly between the muffin tins. Do the same with the cooled broccoli mixture and roasted red peppers. Stir with a butter knife to incorporate throughout.
5. Bake for 30min or until they no longer giggle when you pull them out of the oven