Breakfast · 25 min

Cottage cheese egg bites

Custard-soft texture that goes down when firmer food will not.

22.3 g protein · 2.04 g leucine per serving, as written.

How to make it

1. Blend eggs and cottage cheese until smooth.
2. Pour into 4 greased muffin cups, add cheddar and chives.
3. Bake at 160 °C / 325 °F for 20 minutes. Soft, custardy, reheatable.

What goes in it

• 100 g Eggs
• 60 g Cottage cheese, 1%
• 10 g Grated cheddar
• Chives (a few)

Protein and leucine are computed from USDA food data for the written amounts. Extras without a weight are not counted, so the number can only under-report. On the card, the portion scales to your protein number.

Also in Breakfast, Queasy day.

Nutrition reference only, not medical advice, diagnosis or treatment. Not a medical device. Don’t change your medication without your prescriber. We don’t promise that your muscle is protected.