Italian · Snack
Baked Prosciutto Parmesan Egg Bites
Silky steam-baked egg bites with salty prosciutto and aged parmesan, make once and enjoy over the week from fridge for a refined Italian-style protein snack.
$
15 minsPrep
28 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
218Calories
28gProtein
9gFat
2gCarbs
1gSugar
0gFiber
586mgSodium
102mgChol
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Instructions
1
Prep
Preheat oven to 150°C and brush 4 muffin holes with olive oil. Boil kettle. Blend egg whites, whole egg, cottage cheese, 14g parmesan, salt, and pepper until smooth. Finely chop prosciutto, basil, and parsley.
2
Build
Divide prosciutto, remaining 14g parmesan, basil, and parsley evenly between greased muffin holes. Pour egg mixture into each hole three-quarters full.
3
Steam
Place muffin tin in a roasting pan. Pour just-boiled water halfway up the tin sides. Bake at 150°C for 24–26 minutes until centers are just set with a gentle wobble.
4
Rest
Cool egg bites in the tin for 10 minutes. Run a knife around each bite and lift onto a rack to cool fully before portioning.
5
Plate
Divide egg bites into airtight containers. Refrigerate up to 4 days. Reheat in microwave 30–35 seconds or oven at 160°C for 5 minutes. Serve with cherry tomatoes, cucumber, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 large egg whites
- 1 large egg
- 80g (2.8 oz) full-fat cottage cheese
- 28g (1 oz) Parmesan
- 40g (1.4 oz) prosciutto
- 3g (pinch) fresh basil
- 2g (pinch) fresh parsley
- 0.1 tsp fine salt
- 0.25 tsp black pepper
- 1 tsp olive oil