High protein egg bites recipe

5 INGREDIENTS • 5 STEPS • 35MIN

High protein egg bites recipe

Recipe
These caramelised onion and cheddar egg bites make eating a protein-packed breakfast easy and delicious. Made with free-range eggs, fat-free cottage cheese and lighter extra mature cheddar, they’re high in protein and full of flavour. Sweet, sticky caramelised onions add depth, while fresh parsley lifts every bite. Bake a batch and keep them in the fridge for easy, on-the-go snacks or speedy midweek breakfasts.
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These caramelised onion and cheddar egg bites make eating a protein-packed breakfast easy and delicious. Made with free-range eggs, fat-free cottage cheese and lighter extra mature cheddar, they’re high in protein and full of flavour. Sweet, sticky caramelised onions add depth, while fresh parsley lifts every bite. Bake a batch and keep them in the fridge for easy, on-the-go snacks or speedy midweek breakfasts.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

35MIN

Total time

Ingredients

Servings
10
2
red onion, thinly sliced
130 g
M&S fat free natural cottage cheese
80 g
M&S lighter extra mature cheddar, grated
8
M&S large free-range eggs
15 g
M&S fresh parsley, finely chopped

Nutrition per serving

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Calories
123kcal
Fat
7.5 g
Saturates
3.2 g
Sugars
3.1 g
Salt
210.0 mg
Love This Recipe?
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High protein egg bites recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180°C/160°C fan/gas mark 4.
step 2
Heat a large frying pan over medium heat. Add 1 tbsp olive oil followed by the thinly sliced onions (2). Add a pinch of salt and leave to cook for 15 minutes, stirring occasionally, until soft and sticky. Add a splash of water if the onions begin to burn.
step 3
Put the cottage cheese (130 g) and cheddar (80 g) into a high-powered blender and blitz until smooth. Season with a pinch of salt and pepper. Whisk in the eggs (8) by hand (if blended, they will deflate in the oven) and finally stir through the chopped parsley (15 g).
step 4
Lightly grease a non-stick 12-hole muffin tray with a bit of olive oil, or line with silicone cupcake cases. Add a spoonful of the caramelised onions to the bottom of each case and top up with the egg mixture, filling up ¾ of the way.
step 5
Bake in the oven for 20 minutes, until set. These will last in the fridge for 3 days and can be reheated in the microwave.
step 5 Bake in the oven for 20 minutes, until set. These will last in the fridge for 3 days and can be reheated in the microwave.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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