Pepperoni Prosciutto Egg Bites
Prep Time10 mins
Cook Time45 mins
Preheat oven to 300 degrees F.
Thinly slice and dice the pepperoni and prosciutto then sauté in a pan until almost crispy but not totally. Then immediately transferred to another container so the meats don’t continue cooking.
In a blender crack 10 eggs, add seasoning, cottage cheese and heavy cream. Blend until smooth.
Add the pepperoni,prosciutto and fresh basil, pulse just a few times to incorporate.
Spray each compartment of the silicone muffin pan then pour equal amounts of the egg mixture for a total of 12 egg bites. (Make sure to have your muffin pan on a sheet pan to make transferring in and out of the oven)
Bake at 300 degrees F for 30 minutes covered with a second sheet pan or foil.
Remove cover and bake for 20 minutes longer before checking for doneness. You want the egg bites to be fully cooked but still have a slight giggle to them. You can use a toothpick to check if they’re done. Poke the toothpick into the center of the egg bite. If the toothpick is dry then the egg bites are ready.
Let fully cooked egg bites cool before removing from muffin molds. Egg bites can be reheated by microwaving for about 45 seconds.
Calories: 142kcal | Carbohydrates: 1g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 156mg | Sodium: 329mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg