We love breakfast, but the last thing we want to do in the morning is make food. Luckily, these Egg Bites with Beano’s Buffalo Sandwich Sauce are easy to make and can be stored for multiple days in the fridge or months in the freezer.
Ingredients:
- 4 slices of Canadian bacon, diced
- 1 red pepper, diced
- 6 large eggs
- 1 1/3 cups of cottage cheese
- 1 1/4 cups of cheddar cheese
- 1/4 tsp of salt
- 1/8 tsp of black pepper
- 1 tsp of Beano’s Buffalo Sandwich Sauce
Directions:
1. Bring a pot of water to a boil. Set one oven rack in the middle and another one at the lowest position. Preheat the oven to 300 degrees.
2. Place a ceramic baking dish on the lower rack and fill it halfway with the boiling water from the pot.
3. Spray a nonstick muffin pan with non-stick cooking spray.
4. In a small skillet on medium heat, place 1 tbsp of olive oil and start cooking the Canadian bacon and red pepper for about 5 mins. Transfer to a plate with a paper towel to soak the excess oil.
5. In a blender, combine the eggs, cottage cheese, cheddar, salt, pepper, and Beano’s Buffalo Sandwich Sauce until completely smooth.
6. Pour the mixture evenly into each muffin well three-quarters of the way. Next, add the Canadian bacon and red peppers on top, then place the pan in the middle rack about the water.
7. Bake for around 20 to 23 mins, until the eggs are set.
8. Remove the eggs from the oven and let rest for about 5 mins. Then, using a spoon place the eggs on a plate.
9. The eggs are ready to eat! They can be saved in the refrigerator (up to 3 days) or freezer (up to 2 months).
