Protein-Rich Egg Bites with Swiss Chard, Spring Onion & Herbs
/A simple make-ahead breakfast packed with protein, greens, and fresh herbs—perfect for busy mornings or refueling after a workout.
Makes 12 regular muffin-size egg bites
10 large eggs
1 cup cottage cheese
2 cups finely chopped Swiss chard
4 spring onions, thinly sliced (green onions or leeks are great too)
½ cup chopped fresh parsley
¼ cup chopped fresh basil
1/4 teaspoon nutmeg
1/4 teaspoon ground mustard
½ teaspoon sea salt
Freshly ground black pepper
Heat oven to 350°F and lightly grease a 12-cup muffin tin.
Sauté the Swiss chard and spring onions in a little olive oil until just softened. Let cool slightly.
Blend the eggs and cottage cheese until smooth, then stir in the vegetables, parsley, basil, spices, salt, and pepper.
Divide evenly among the muffin cups and bake for about 20–25 minutes, until the centers are just set.
Refrigerate leftovers and gently reheat throughout the week.
Make it a meal: Pair two egg bites with berries and a slice of high-fiber toast for fiber, carbohydrates, and a little more staying power.
