Protein bites Italian high-protein shellfish-free nut-free soy-free

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.

Not rated yet

Italian

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

28 minsCook

43 minsTotal

EasyLevel

🥤San Pellegrino 🍷Chianti Classico

Nutrition per Serving

218 Calories

28g Protein

9g Fat

2g Carbs

1g Sugar

0g Fiber

586mg Sodium

102mg Chol

Ingredients

For 2 servings

Instructions

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.

Build

Divide prosciutto, remaining 14g parmesan, basil, and parsley evenly between greased muffin holes. Pour egg mixture into each hole three-quarters full.

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.

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.

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.