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These Broccoli Cheddar Keto Egg Bites are packed with protein from cottage cheese and egg whites. They also have lots of tender broccoli, parmesan, and cheddar cheese. The perfect mini quiche to serve at brunch or meal prep for an easy protein-packed breakfast throughout the week!
What Makes This Recipe Great
I absolutely love making egg bites on a Sunday to reheat throughout the week for an easy breakfast. These keto egg bites take less than 10 minutes to prep, and just 20 minutes to bake. They have 9g of protein per bite, which makes them super macro-friendly!
Recipe Highlights
- 30 minute meal
- Easy to throw together
- Packed with protein – 9g per bite!
- Simple to reheat
- Great for meal prep
- Freeze well
Ingredient Notes for Keto Egg Bites
Eggs: I love Vital Farms organic pasture-raised eggs, buy any will work!
Cottage cheese: Good Culture is my favorite brand and I usually get the low-fat 2% kind.
Parmesan: Fresh grated or shredded both work
Egg whites: I buy packaged liquid egg whites for the convenience factor and it’s a lot more cost-effective. You also don’t waste any yolks!
Broccoli: Fresh is preferred but frozen works, too.
Cheddar cheese: any type of shredded cheese will work here. I like the grate it myself so it melts better!
Recipe Step By Step
- Spray a 12-cup muffin tin with avocado oil. Preheat oven to 350. Add the broccoli florets to a pot and add ½ cup water. Cover, bring to a boil and steam for 3-5 minutes. Drain. Add ½ tsp salt to the broccoli and toss.
- While the broccoli is steaming, add the eggs, egg whites, cottage cheese, ¼ cup cheddar, parmesan, remaining ½ tsp salt, garlic powder, and pepper to a blender. Blend for 15 seconds until just combined.
- Chop the broccoli into smaller pieces and divide equally among the 12 cups.
- Pour the egg mixture evenly into the 12 cups over the broccoli so it almost reaches the tops.
- Top with the remaining ¼ cup cheddar. Place the muffin pan on a baking sheet for easy transferring and bake for 20 minutes or until the tops of the egg bites are set. Let them cool for 10 minutes and enjoy!
Mary’s Tips & Tricks
I like to use a non-toxic, non-stick muffin pan like this one so the eggs release easily and don’t get stuck. You barely need to spray this one with oil and they pop out so easily!
If your eggs are puffed up right after coming out of the oven, this is normal! Don’t worry. They will settle after a few minutes.
Let the egg bites cool completely before freezing.
Recipe FAQ’s
Store egg bites in an air-tight container in the refrigerator for up to 5 days.
As the eggs cook, bubbles form and they expand. After you take them out of the oven and they cool down a bit, they should deflate!
Simply microwave them for 30 seconds. You can also air fry egg bites at 360 for 2 minutes to reheat and get them a little crispy!
Get a good non-stick pan like this one! Use avocado oil spray. I do not recommend using muffin tin liners for this recipe.
Yes! Simply wrap them in plastic wrap or aluminum foil after cooling completely. Freeze for up to 1 month.
Broccoli Cheddar Egg Bites
Equipment
Ingredients
- 4 cup broccoli florets
- 6 eggs
- 1 cup liquid egg whites
- ½ cup cottage cheese
- ½ cup shredded cheddar, divided
- ¼ cup parmesan cheese
- 1 tsp salt, divided
- 1 tsp garlic powder, divided
- ½ tsp pepper
Instructions
- Spray a 12-cup muffin tin with avocado oil. Preheat oven to 350.
- Add the broccoli florets to a pot and add ½ cup water. Cover, bring to a boil and steam for 3-5 minutes. Drain. Add ½ tsp salt to the broccoli and toss.
- While the broccoli is steaming, add the eggs, egg whites, cottage cheese, ¼ cup cheddar, parmesan, remaining ½ tsp salt, garlic powder, and pepper to a blender. Blend for 15 seconds until just combined.
- Chop the broccoli into smaller pieces and divide equally among the 12 cups.
- Pour the egg mixture evenly into the 12 cups over the broccoli so it almost reaches the tops.
- Top with the remaining ¼ cup cheddar.
- Place the muffin pan on a baking sheet for easy transferring and bake for 20 minutes or until the tops of the egg bites are set. Let them cool for 10 minutes and enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Delicious! Im always looking for a something quick to grab for breakfast that has protein, is savory and will satisfy my hunger these are great. I used 9 eggs instead of adding the egg whites and more cottage cheese for extra protein and they were perfect. My growing boys and husband love them too. Thanks for the recipe!
I just made them for my breakfasts. They smell delicious!
Enjoy!!
Meal prepped these for breakfast this week-quick, easy and delicious!
Thanks Katie!
Have you tried these with vegan cheese and cottage cheese to make it dairy free? These look amazing!
I have yet to find dairy free cottage cheese but I am sure both would work!
These were so yummy and the recipe was spot on for a perfect 12 egg bites!
So glad to hear it!
So yummy! I cooked mine in a 9×13 baking dish lined with Trader Joe’s shredded potatoes. It needed a little longer in the oven, but it came out amazing!
Love that idea! Thanks cuz 🙂
do you know if there is any good DF substitute for cottage cheese?
Unfortunately I haven’t found one yet 🙁 Good Culture makes a great lactose-free one, though!
These are so delicious and SO EASY to make! We didn’t do egg whites and did 10 whole eggs – this filled each muffin cup completely full (which was too full, and it bubbled over); next time, we’ll do 9 eggs. And there will definitely be a next time! Keeps me satisfied until lunch! I love them with a little bit of hot sauce! Thanks for yet another fabulous recipe, Mary!
So glad you enjoyed them!