Client favorite Egg Bites Recipe!

This is a quick doula meal I can make just about anywhere. Most families have eggs, and an assortment of tired looking veggies that were meant for something but got overlooked by a new baby in the house. This is a great way to build quick meals or a ton of protein filled snacks out of a rag tag team of odds and ends, and give a new family something nourishing to eat that parents can manage with one hand while nursing or holding a baby.

Veggies and seasonings vary by season. You can add meat as well (bacon, sausage, bits of ham, etc) but often we don’t have those items on hand, so whatever is available becomes the ingredient list. I also make this as a crustless quiche, but lately egg bites have been more popular.

The most common option I make is to take an onion and a red pepper, sauté in some olive or coconut oil, seasoned with salt and pepper until caramelized, then deglaze just slightly with 1 T water/broth. Mushrooms are often a hit as well, but you can use anything; cooked broccoli, potatoes, asparagus, etc. I use greens as well, just barely cooked so they don’t get watery.

Mix the egg portion while you cook the veggies:

• 12 eggs

• 1 pint cottage cheese or ricotta

• 1 c milk, soymilk, or almond milk

• 1 ½ c shredded cheese (cheddar, pepper jack, etc)

• Montreal Steak seasoning (or salt and pepper)

• veggie or meat mix, or leave plain (they are awesome either way)

Mix them all together, add to greased muffin cups, and bake for about 20-25 min on 400 or 425 degrees.

Done when the middle doesn’t jiggle, or is browned the way you like it. They come out of the oven puffy and amazing, but settle in just a few minutes (get your camera out fast!). Makes a lovely freezer offering as well, and reheats great for leftovers (so essential for those postpartum days with a newborn).

Can be eaten warm or room temp, although a few moms admit they eat them cold out of the fridge when desperate!