Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

You will also love this spaghetti squash quiche with balsamic vegetables!

Spaghetti squash is a vegetable with a noodle-like flesh and a slightly sweet taste.

It can easily replace pasta in a casserole like spaghetti squash casserole, make a low carb noodle boat like these stuffed spaghetti squash boats, and now form a crust in this meaty and delicious gluten-free spaghetti squash quiche. Why not?!

Why You’ll Love This Recipe

• Relatively easy recipe: You don’t have to squeeze the liquid out or worry about any extra steps. Once pressed in a pie plate, spaghetti squash noodles easily replace traditional flour crust without extra carbs.
• Delicious: Cheesy, meaty, and so full of flavor, it melts in your mouth. Warm or cold, I love it both ways. I’m a huge fan of mushrooms and combined with leafy greens like kale, you can’t go wrong. This combination will blow your mind!
• Lighter: Besides swapping traditional crust for a spaghetti squash one, I replaced some cheese with cottage cheese and swapped a few eggs with egg whites. More protein and less fat.
• Classic taste: You won’t miss any cheese in this healthy spaghetti squash pie.

Ingredients for Spaghetti Squash Quiche

You’ll need a handful of nutritious ingredients and a few simple spices to make this spaghetti squash quiche recipe.

• Spaghetti squash: The main ingredient for the low-carb, gluten-free crust. Pick a medium sized squash around 2.5 pounds.
• Brown mushrooms: I like brown mushrooms for their deep, earthy flavor. Choose from portobello, cremini, or shiitake mushrooms.
• Kale: Adds a healthy dose of greens to your meal. I used dinosaur kale (also known as lacinato kale).
• Eggs and egg whites: The filling is made with 2 large eggs and 1 cup of egg whites.
• Aromatics: Caramelized onion and fresh garlic add flavor and aroma to the dish.
• Cheese: Shred 1 cup of your favorite cheese. I used a 3 cheese Italian blend but mozzarella, cheddar, gouda or Swiss cheese also compliment mushrooms and kale nicely.
• Cottage cheese: A bit of low fat cottage cheese adds a creamy texture and ups the protein.
• Seasonings and herbs: Onion powder or garlic powder, salt, pepper, and dried thyme.
• Cooking spray: I like Misto.

How to Make Spaghetti Squash Quiche with Kale and Mushrooms

Homemade mushroom kale quiche is a three-part recipe – the crust, the filling, and the assembly. It looks complicated but it’s an easy weekend meal, trust me!

Scroll down for the full recipe card.

Start off by cutting and baking some squash. If you need a refresher, I have posted a full series about how to cut open spaghetti squash.

For this recipe, you need a bit undercooked squash. I recommend to bake spaghetti squash halves or make air fryer spaghetti squash in air fryer. The longer the squash cooks and if the process involves steam, the more liquid it releases. And we don’t want to end up with a hot mess as the quiche bakes with a filling inside.

Then form a crust with your hands. Just press spaghetti squash noodles to the sides and bottom of a pie dish. I used a deep pie dish but regular one will work just fine. I added a few spices to the crust as well. Nothing complicated – salt, ground black pepper and thyme.

Then sauté your mushrooms until they are nice golden brown color, just enough to release the excess liquid. Transfer to a bowl.

Then sauté the kale. I added spices to kale on purpose, do not skip this important step to an aromatic spaghetti squash quiche. Trust me, I tested this recipe 3 times.

Whisk eggs, cottage cheese, cheese and spices together. Then mix kale and mushrooms with the liquids, just until combined.

Pour into the crust and press with spatula to dunk all vegetables in the liquid. This way the veggies won’t dry out as the quiche rises. You could even open the oven after 20 minutes of baking and press again.

I baked my spaghetti squash pie for 50 minutes. Check with a knife and if it comes out clean, your quiche is ready.

Like with any casserole or pie, let it cool to ensure proper slicing, about 30 minutes. You might have to lift the edges of the crust with a knife a bit. Alternatively, you could spray the pie dish edges with cooking spray before adding the ingredients to it.

Tips for Best Results

These top tips help make this vegetable quiche so delicious, everyone will be excited for breakfast.

• Cook spaghetti squash al dente: If overcooked, the squash strands can become too watery. To form a firmer crust, the squash noodles need to be al dente. I don’t recommend to bake whole spaghetti squash or make spaghetti squash in Instant Pot.
• Be sure vegetables are covered: Kale and mushrooms should be fully submerged in the egg mixture, so they don’t dry out.
• Cool quiche before cutting: That little bit of cooling time allows the inside to cook more, the outside to cool, and the flavors to “marry” each other. Your quiche will be perfectly warm, taste better, and be easier to slice.
• About cottage cheese: Do not worry, cottage cheese will melt and incorporate with other ingredients beautifully. It will not curdle and you will not taste it.

Serving Suggestions

Delicious mushroom kale quiche can be served any time of day! It’s an easy make ahead brunch recipe, a savory breakfast to serve your guests, a veggie-loaded lunch, and a light dinner.

If you like fruit in the morning, serve it alongside a zesty fruit salad, healthy apple bread, or a small bowl of quinoa granola with fresh fruit.

For a fuller meal, serve with oven roasted sweet potatoes or a simple side salad like simple butter lettuce salad.

How to Store

Store: Refrigerate covered, or transfer to an airtight container for 3 or 4 days.

Freeze: I do not like to freeze this vegetable quiche leftovers, in my experience the texture is off once thawed.

FAQs

More Quiche Recipes to Try

• Crustless broccoli quiche
• Crustless spinach quiche
• Crustless zucchini quiche
• Instant Pot egg bites
• Crustless zucchini pie

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

Print

Spaghetti Squash Quiche with Kale and Mushrooms

Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 179kcal

Author Olena Osipov

Equipment

• pie dish

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon thyme
• 1/2 teaspoon onion powder or garlic powder
• 1/4 teaspoon salt

For the Filling:

• 3 cups brown mushrooms sliced
• 1 medium onion finely chopped
• 5 large garlic cloves minced
• 2 cups kale stems removed, chopped & packed (I used dinosaur kale)
• 2 large eggs
• 1 cup egg whites
• 1 cup mozzarella, cheddar, gouda or swiss cheese shredded (I used 3 cheese blend)
• 1 cup cottage cheese
• 2 teaspoon onion powder or garlic powder
• 1 1/2 teaspoon dried thyme divided
• 1/2 teaspoon salt divided
• 3/4 teaspoon ground black pepper divided
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Bake for 30 minutes, remove from the oven and set aside to cool.
• Meanwhile, preheat large skillet on high heat and spray with cooking spray. Add mushrooms and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl.
• Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add kale, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper and saute until kale is wilted. Transfer to a bowl with mushrooms and set aside.
• To make the crust, separate spaghetti squash into strands with a fork. Add to a medium bowl along with thyme, onion powder and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
• In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage cheese, previously cooked mushrooms and kale, 2 teaspoons onion powder, 1 teaspoon thyme, 1/4 teaspoon salt, 1/2 teaspoon pepper and mix to combine.
• Pour into prepared crust and flatten with spatula to make sure all vegetables are covered with liquid. Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 15g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 497mg | Fiber: 3g | Sugar: 6g

The post Spaghetti Squash Quiche with Kale and Mushrooms appeared first on iFoodReal.com.

Wake up to a delicious Quinoa Breakfast Bowl. This nutritious base can be loaded with your favorite toppings for a delightful blend of flavor and texture, it’s the perfect start to your day!

Take a break from oatmeal with quinoa breakfast bake and quinoa granola for breakfast.

I have tried to make sweet quinoa breakfast bowls before without much success. It is so nice to have something different rather than oatmeal, muffins or eggs for healthy breakfast. Especially, if this warm slow cooker quinoa breakfast bowl is waiting for you on the countertop in the morning!

The idea is to cook breakfast quinoa in a slow cooker and add toppings in a bowl. You could even meal prep and make ready-to-go containers for up to a few days ahead.

Why You’ll Love This Recipe

• Make ahead breakfast: You can turn it on before you go to bed at 10pm and it won’t burn by 6am, I haven’t tested longer. If you have a programmable slow cooker, you can set that one up. Even better!
• It’s so good for you: I can comfortably say it’s one of those healthy breakfast ideas I’ll never get tired of. It’s rich in fiber, protein, vitamins, and minerals, naturally gluten-free, and tastes good.
• Fills you up: This quinoa porridge was filling, just the way breakfast should be!
• Tastes good: The way I made breakfast quinoa this time was fantastic! I used canned coconut milk which adds a lot of flavor and creaminess.

Ingredients for Quinoa Breakfast Bowl

You’ll need just 5 simple ingredients, including water, to make this easy quinoa breakfast bowl recipe.

• Quinoa: Dry, uncooked quinoa of any color.
• Cold water: You’ll use less water for this crock pot method than you would when cooking most quinoa recipes on the stove. This is because there is no evaporation, and we add more liquid with coconut milk.
• Coconut milk: Adds a creamy, nutty taste. You have to use canned light coconut milk, not from a carton.
• Sweetener: I like the natural sweetness of maple syrup. Honey or any other liquid sweetener will also work.
• Salt: Just a pinch of salt to enhance the natural flavors of the other ingredients.

How to Make Breakfast Quinoa in Slow Cooker

Make slow cooker quinoa breakfast bowl in 4 easy steps and 10 minutes prep time. Get a good night sleep and enjoy a stress free morning!

There is a full recipe card located below.

• Rinse quinoa: Rinse quinoa in a fine mesh sieve under cold water, drain well.
• Combine ingredients: Add quinoa, water, coconut milk, maple syrup and salt to your slow cooker. Gently stir to mix and cover with lid.
• Cook: Cook for 6-8 hours on Low or 3-4 hours on High.
• Serve: Serve breakfast quinoa bowl hot with a splash of milk and toppings of your choosing.

Tips for Best Results

Preparing quinoa can be tricky, here are my top tips for a perfectly fluffy bowl of quinoa packed with flavor.

• Rinsing quinoa is a must: You gotta give quinoa a good rinse to remove saponins, the coating that makes quinoa bitter. Rinsing makes it taste better and helps fluff it up too.
• Don’t skip canned coconut milk: I have made it simply with almond milk and didn’t give quinoa a rinse. It wasn’t good.
• If you have only full fat coconut milk: Use half of 15 ounces can and 2 cups cold water.
• Use any size slow cooker: Either small slow cooker like I used or a regular size crock pot will work.
• Don’t cook longer than 8 hours: Maybe 9 hours is OK, otherwise I am afraid quinoa will burn.
• Double the recipe: You can double all ingredients but keep the same cook time.

Can I Cook It on the Stove?

Yes. Cook quinoa on the stove but instead of adding water, add all ingredients to a small saucepan and stir.

Bring to a boil, cover with lid, and reduce heat to low and simmer for 20-25 minutes. Add your toppings and enjoy!

Sweet Toppings Ideas

If you like your breakfast sweet like me, you could add:

• Nuts: Walnuts, pecans, pistachios, almonds, cashews, or pumpkin seeds. Toasted nuts would add deeper flavor and crunch.
• Milk of choice: I love my breakfast bowls served hot with a splash of milk.
• Fresh fruit: Strawberries, raspberries, blueberries, blackberries; sliced apples, bananas, peaches, or kiwi.
• Dried fruit: Raisins, cranberries, mango, dates, pineapple, shredded coconut or coconut flakes.
• Chocolate: Chocolate chips, chocolate shavings, cocoa powder, or Nutella.
• Granola like healthy granola or quinoa granola.
• Honey and maple syrup.
• Vanilla and cinnamon. I love adding apple with this combination.
• A spoonful of jam.
• Swap the extra splash of milk with something creamy like yogurt, peanut butter, or nut butter.

Savory Toppings Ideas

If you would like a more savory breakfast, I recommend adding:

• Vegetables: Sweet potato, roasted butternut squash, mushrooms, sautéed spinach or kale, zucchini.
• Protein: Eggs cooked any way, tofu, bacon, or ground sausage.
• Diced avocado.
• Tomato.

How to Store and Reheat

Store: Refrigerate cooked quinoa in an airtight container for up to 5 days, keeping any toppings stored separately.

Freeze: Cooked quinoa can be stored in the freezer for up to 3 months. Thaw on a counter for 2-3 hours or in the refrigerator overnight.

Reheat: Best way is in a microwave, for about 1 minute. You can also add quinoa to a small pot with a splash of milk and simmer on low heat for 3-5 minutes. Stir often and watch carefully not to burn.

FAQs

More Quinoa Recipes to Try

• Quinoa granola bars
• Chicken quinoa bowl
• Instant Pot ground turkey quinoa bowls
• Quinoa egg muffins
• Chocolate quinoa muffins

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Slow Cooker Quinoa Breakfast Bowl

Wake up to a delicious Quinoa Breakfast Bowl waiting for you on a counter! This nutritious base can be loaded with your favorite toppings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Calories 326kcal

Author Olena Osipov

Equipment

• Slow cooker
• Mesh strainer

Ingredients

• 1 cup quinoa uncooked, rinsed and drained
• 1 1/2 cups cold water
• 14 ounces can coconut milk light
• 2 tablespoons maple syrup or honey
• 1/4 teaspoon salt
• Splash of any milk optional
• Nuts, berries, fruit, honey, maple syrup, vanilla extract, cinnamon for toppings, use any

US Customary – Metric

Instructions

• Add rinsed quinoa, water, coconut milk, maple syrup and salt to a slow cooker. Give it a stir and cover with a lid.
• Cook on Low heat for 6-8 hours or on High for 3-4 hours.
• Serve hot with a splash of milk and toppings of choice.

Notes

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: You can freeze only cooked quinoa in a container for up to 3 months. To defrost, thaw on a counter for 2-3 hours or in the fridge overnight.

Nutrition

Calories: 326kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Sodium: 163mg | Fiber: 4g | Sugar: 11g

The post Slow Cooker Quinoa Breakfast Bowl appeared first on iFoodReal.com.

Cottage Cheese Protein Pancakes are delicious and made in just one blender with eggs, banana and oats. They pack 20 grams of protein per serving for a filling wholesome breakfast!

Why You’ll Love This Recipe

• These cottage cheese protein pancakes are delicious and moist. They are not dry at all!
• Pancakes contain only 6 grams of naturally occuring sugar in banana and 20 grams of protein per serving.
• You also make them only in one blender.
• They are flourless.

And pancakes with cottage cheese hit the spot and satisfy the sweet tooth craving. You know that feeling when you crave something sweet and loaded with carbs?! These are perfect for breakfast, lunch, dinner or snack.

Ingredients for Cottage Cheese Protein Pancakes

To make cottage cheese protein pancakes recipe, you will need just 7 simple ingredients.

• Eggs: I used 4 large eggs. You can also use 1 cup of egg whites to cut back on fat.
• Cottage cheese: I use 2% fat cottage cheese. Since this recipe is heavy on eggs, you can also use low-fat cottage cheese.
• Banana: I defrosted previously frozen over ripened banana because I have a lot of those in my freezer. Since more likely your protein powder is sweetened, you can also use regular yellow banana.
• Oats: Rolled oats or quick oats are the best. Steel cut oats will not work. Be sure to use certified gluten-free oats for those with celiac disease.
• Protein powder: It is important to use plant-based protein powder for proper pancake batter consistency. I love to use Vega Sport berry flavor when making protein pancakes with cottage cheese.
• Cinnamon: Adds a bit of flavor but can be skipped if you use flavorful protein powder.
• Baking powder: To help pancakes lift and be fluffy.

How to Make Cottage Cheese Protein Pancakes

Here’s a quick overview how to make cottage cheese protein pancakes. Detailed recipe card is located below.

• Blend all ingredients in a blender until smooth. Adding liquids first helps for easier blending.
• Let batter sit for 5 minutes to thicken a bit, so pancakes do not spread too much on a skillet.
• Preheat large skillet on medium heat and swirl a bit of oil. Add batter and cook pancakes. When you see bubbles on top, it’s time to flip the pancakes.
• Flip and cook for 1-2 more minutes or until golden brown. Then the protein pancakes are done.

What Do Pancakes Taste Like?

Cottage cheese protein pancakes do not taste like cottage cheese. So, if you don’t love cottage cheese, don’t worry, you will not notice it. I say that pancakes will taste more like the protein powder you use.

That’s why I recommend to use protein powder that you love. I love Vega Sport berry flavor and Orgain chocolate protein powders. You can also use plain plant-based protein like pea or brown rice one. Banana should help to give it sweetness and flavor.

Also keep in mind these pancakes are not tall and fluffy but rather more moist. But they are delicious!

Tips for Best Results

• Batter will thicken: First, it will thicken within first 5 minutes of blending. And then it will thicken even more as you are cooking pancakes. If you’re having trouble to release the batter from a measuring cup, use a small silicone spatula to help.
• Reduce heat as you go: Skillet will get hotter with cook time, so bring the temperature lower to avoid burning the pancakes.
• Do not try to lift the pancakes and peek underneath: It breaks the seal and is not a proper pancake cooking technique.
• Use good skillet: Make sure your pan is truly non-stick and preferably PFOA free.
• If using plain protein powder: Add a dash of pure vanilla extract to add flavor.

Toppings Ideas

The most fun part is to dress the pancakes up. Seriously go for whatever you feel like. When it comes to protein pancakes, I like to add some cottage cheese on top.

When I’m not on a quest to see the abs, this is exactly the way I would eat my pancakes – with some organic maple syrup, sliced bananas and nuts.

Here are a few more toppings ideas:

• Fresh or frozen berries
• Chocolate chips
• Honey and butter
• Nut butter
• A dollop of yogurt for an extra boost of protein.

How to Store and Reheat

These high protein cottage cheese pancakes are refrigerator and freezer friendly, which makes them perfect for meal prep.

Keep warm: First of all, to keep freshly cooked pancakes warm, preheat oven or warming drawer to 200 F, place pancakes into an oven safe dish as you cook them, and keep warm for a few hours.

Store or freeze: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. You could also prepare a batter a day in advance, refrigerate and make the pancakes the next day.

Reheat: To reheat pancakes, pop them in a microwave or toaster. To be honest, they taste great cold too!

FAQs

More Cottage Cheese Recipes

• Cottage cheese egg bites
• Cottage cheese ice cream
• Cottage cheese pasta
• Protein bagels with cottage cheese
• Cottage cheese pizza crust

More Pancake Recipes to Try

• Almond flour pancakes – low carb pancakes with only 5 ingredients.
• Whole wheat buttermilk pancakes – grandma’s fluffy pancakes made healthier.
• High protein pancakes with whey protein and banana. Yum!
• Peanut butter protein pancakes with banana, oatmeal and plant based protein powder.
• Healthy banana pancakes with no added sugar!
• Oat flour pancakes

Print

Cottage Cheese Protein Pancakes

Cottage Cheese Protein Pancakes are delicious and made in one blender with eggs, banana and oats. They pack 20 grams of protein per serving.

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 324kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Blender

Ingredients

• 4 large eggs
• 1 cup cottage cheese
• 1 large very yellow or over ripen banana
• 1 cup rolled or quick oats
• 1 scoop plant based protein powder (42 grams) I used Vega sport berry
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 tablespoons oil for frying

US Customary – Metric

Instructions

• In a high speed blender, add eggs, cottage cheese, banana, oats, protein powder, baking powder and cinnamon. Process until smooth and let batter sit for 5 minutes to thicken a bit.
• Preheat large skillet on medium heat and swirl a bit of oil to coat. Pour 1/4 cup pancake batter on a skillet, cook for 2-3 minutes or until you see bubbles on top and golden edges appear. Flip and cook for another 1-2 minutes. Repeat with remaining batter.
• Serve pancakes hot with some fruit, nuts, Greek yogurt or cottage cheese.

Notes

• Store: Refrigerate leftovers in airtight container for up to 5 days.
• Freeze: For up to 3 months. Thaw on a counter for 1-2 hours.

Nutrition

Serving: 3pancakes | Calories: 324kcal | Carbohydrates: 26g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 210mg | Sodium: 366mg | Fiber: 3g | Sugar: 6g

The post Cottage Cheese Protein Pancakes appeared first on iFoodReal.com.

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner! 

We also love the rich flavors in crustless zucchini quiche, crustless broccoli quiche and crustless spinach quiche.

What Is Crustless Zucchini Pie?

Light and summary crustless zucchini pie is a healthier version of a traditional quiche or frittata without the pie crust. With this recipe you can skip the extra calories and flaky crust, and enjoy a nutritious pie that’s low carb and packed with zucchini!

This zucchini pie recipe is an old recipe of mine that I am bringing back with some minor adjustments. It is juicy with a distinct taste of corn baked in flavorful sauce and cheese. Just like enchiladas but much easier.

I assume you could easily add a cup of shredded chicken or just make my chicken zucchini casserole full of enchilada flavor or low carb chicken enchiladas another time.

Ingredients for Zucchini Pie

The ingredients of crustless zucchini pie are very basic, you likely have most in your kitchen or garden right now.

• Eggs: 5 large eggs. You can use room temperature eggs or cold eggs.
• Shredded zucchini: Use up those garden zucchinis! You’ll need 3 cups with no liquid, I used 3 medium zucchinis.
• Corn tortillas: This healthy zucchini pie uses chopped corn tortillas that are gluten-free and full of fiber.
• Cheese: Adds a pop of flavor. I used Tex Mex shredded cheese this time but cheddar cheese works great too.
• Sauce: You can use marinara sauce or enchilada sauce.
• Diced green chilies: For a touch of spice.
• Herbs: Fresh herbs add the best flavor. Use fresh parsley or fresh cilantro.
• Cooking spray: I use Misto, but you can use whatever you have on hand.

How to Make Crustless Zucchini Pie

I love the mixing and dumping part of this crustless zucchini pie recipe! Here is a quick overview with photos, you’ll find a full recipe card below.

• Prep: Preheat oven to 375 F and spray a 9″ baking dish with cooking spray.
• Combine ingredients: Add eggs to a large bowl and whisk. Then add zucchini, tortillas, 1 1/2 cups cheese, marinara sauce, green chilies and parsley. Mix to combine.
• Bake: Pour the egg mixture into the baking dish and sprinkle the remaining cheese on top. Do not worry about the liquid, it will get absorbed by tortillas and eggs. Bake for 40 minutes or until the liquid has disappeared. The cheese on top will be golden brown, and a knife inserted in the middle should come out clean.
• Cool and serve: Remove zucchini pie from the oven and let it cool for an 1 hour until it’s just warm. Cut into 10 even slices and serve warm or cold.

Tips for Best Results

Follow these 3 easy tips for the best vegetarian zucchini pie.

• Grate zucchini coarsely: For perfectly sized flecks in every bite, use a food processor or the large holes on a box grater to shred the zucchini.
• Squeeze zucchini well: The extra water content in zucchini can make your pie soggy. Place the shredded zucchini in a linen towel, wring it into a ball, and squeeze to remove all the excess liquid. You can also mix it with salt and let it rest for 15 minutes before squeezing, the salt helps extract the liquid.
• Let it cool: Before slicing. The inside will continue to cook once removed from the oven, and the pie will taste better after it rests.

Variations

Healthy zucchini pie is endlessly customizable. Feel free to use whatever mix-ins you have on hand and make it your own.

• If you don’t have a pie dish: Bake in a square 9×9 dish.
• Double the recipe: This savory pie will have people asking for seconds. Bake in a 9×13 baking dish for 1 hour and check that no liquid remains.
• Add protein: Grilled chicken is a great addition for lunch and dinner. I also love adding ham, bacon, or crumbled sausage for breakfast and brunch.
• Use different cheese: This recipe works well with crumbled feta, goat cheese, mozzarella cheese, Swiss cheese, or asiago cheese.
• Add other vegetables: Reduce zucchini by 1 cup and add thinly sliced bell peppers, broccoli or cauliflower.
• Use egg whites: You’ll need 3 tablespoons of egg whites per 1 large egg.
• If you don’t have green chilies: Omit it, use a few tablespoons of diced jalapenos or add 1 teaspoon of chili powder or taco seasoning.

What to Serve with Zucchini Pie?

This vegetarian zucchini pie is perfect on its own for breakfast, a healthy lunch or healthy dinner.

It also makes a delicious side dish that pairs well with healthy fruit salad, spinach avocado salad, Mexican kale salad, roasted potatoes, or crostini.

And we love serving it with grilled protein for dinner. Our favorites are grilled salmon and grilled chicken breasts.

How to Store

Store: Allow the pie to cool and refrigerate in an airtight container for up to 5 days.

Freeze: Once the pie is fully cooked and cooled, place it in an airtight container and keep in the freezer for up to 3 months.

To reheat, simply place a slice on a plate and microwave. Or reheat in the oven at 375 F for 10 minutes.

FAQs

More Recipes to Try

• Healthy zucchini casserole
• Spaghetti squash quiche with vegetables
• Spaghetti squash quiche with kale and mushrooms
• Healthy chicken pot pie

Print

Crustless Zucchini Pie

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients. This light and creamy pie is perfect for breakfast, brunch, or dinner!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 40 minutes minutes

Total Time 52 minutes minutes

Servings 10 slices

Calories 170kcal

Author Olena Osipov

Equipment

• Box grater
• pie dish

Ingredients

• 5 large eggs
• 3 cups shredded zucchini measured after liquid squeezed out (3 medium zucchini)
• 5 corn tortillas coarsely chopped
• 2 cups Tex Mex or cheddar cheese shredded
• 3/4 cup marinara sauce or enchilada sauce
• 4 ounces can diced green chilies
• 1/2 cup parsley or cilantro finely chopped
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 F degrees and spray 9" pie baking dish with cooking spray. Set aside.
• In a large bowl, whisk the eggs. Add zucchini, tortillas, 1 1/2 cups cheese, marinara sauce, green chilies and parsley. Mix well to combine.
• Transfer mixture into previously prepared baking dish, sprinkle with remaining 1/2 cups cheese and bake for 40 minutes or until the liquid has disappeared, the cheese on top browned or the knife inserted in the middle comes out clean.
• Remove pie from the oven, let cool for about 1 hour or until just barely warm and cut into 10 slices. Serve warm or cold.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Reheat in a microwave or in the oven at 375 degrees F for 10 minutes.

Nutrition

Calories: 170kcal | Carbohydrates: 9g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 284mg | Fiber: 2g | Sugar: 2g

The post Crustless Zucchini Pie appeared first on iFoodReal.com.

Starbucks copycat Egg White Bites with spinach, roasted pepper and feta cheese are perfect low-fat, high protein grab-and-go breakfast or snack!

Meal prep breakfast for the entire week with Instant Pot egg bites and cottage cheese egg bites.

Kick start your busy morning with a healthy breakfast at home! These egg white bites are full of protein and vegetables, low carb, and just as tasty as Starbucks sous vide egg bites.

I kept this recipe simple with egg whites, cheese, veggies, and everyday seasonings. That’s it! If you love eggs as much as I do, add this to your breakfast recipes line up and skip the drive thru.

Why You Will Love This Recipe

Here are a few reasons why you’ll love making Starbucks egg white bites in your very own kitchen.

• High in protein: Tasty snacks that are high protein and low carb are hard to come by. These egg bites are one of my favorites!
• Customizable: Use up any favorite ingredients from your fridge and make them your own.
• Quick and easy: From start to finish they’re ready in 30ish minutes and made with a small handful of staple ingredients.
• Delicious: Perfectly light and fluffy, egg white bites make a delicious meal or snack anytime of day.
• Saves money: Skip the line at Starbucks and make this healthy copycat recipe at home.

Ingredients for Egg White Bites

You’ll need 5 main ingredients, including salt and pepper, and your choice of add-ins to make this egg white bites recipe.

• Egg whites: A carton of liquid egg whites is the easiest and saves you time and money.
• Cottage cheese: Adds creaminess and more protein. Use 2% fat or higher cottage cheese to avoid watery egg bites.
• Seasonings: Salt and pepper added for taste.
• Spinach: Finely chopped fresh spinach adds healthy greens to your breakfast routine.
• Roasted red pepper: Brings the flavor up a notch.
• Feta cheese: Adds a salty and creamy taste. You can crumble your own feta from a block or use pre-packaged feta cheese.
• Grated cheese: You can use whatever shreddable cheese you have on hand, or even a combination of your favorites. I used cheddar cheese this time, I also love mozzarella and smoked gouda cheese.

How to Make Egg White Bites

Here’s a quick overview how to make egg white bites with just 10 minutes of prep time and 4 simple steps. You’ll find a full recipe card below.

Start by preheating your oven to 350 F.

• Blend main ingredients: Add egg whites, cottage cheese, salt and pepper to a blender or food processor and process until smooth. Set aside.
• Prep muffin tin: Add parchment paper liners to metal muffin pan or spray a silicone muffin tin with cooking spray. Place it on a rimmed baking sheet and pour 3 cups cold water into the sheet.
• Add veggies and egg mixture: Divide spinach and roasted red pepper evenly at the bottom of each muffin cup. Pour the egg white mixture into each opening then top with equal amounts of feta cheese and grated cheese.
• Bake: Place baking sheet and muffin tin in preheated oven and bake for 23 minutes or until fully set. They’re ready when a toothpick inserted in the center comes out clean.

Tips for Best Results

Make copycat Starbucks egg white bites extra creamy and fluffy with these top tips.

• Drain the roasted peppers: To remove excess moisture, drain the extra liquid and pat dry.
• Use 2% fat cottage cheese: 2% or 4% fat cottage cheese will give the best results. 1% and 0% cottage cheese will make egg bites watery.
• If using older metal muffin tin: Be sure to use parchment paper liners. Eggs are very sticky. Even if your muffin tin is non-stick, many loose this quality over the years.
• Silicone muffin tin works well: I love my silicone muffin pan! Spray it with cooking spray well and it makes them really easy to remove without sticking.
• Don’t skip the water bath: This step helps to prevent egg bites from deflating. Kind of like steaming or sous vide method.
• Finely dice the vegetables: So they are evenly scattered in every cup.

Variations

When you make this egg white bites recipe at home you have more options than what you’ll find on the Starbucks menu. Try some of these variations and add-ins.

• Use fresh bell pepper: Chopped red bell pepper makes for a healthier option.
• Other cheeses: Smoked gouda, Swiss cheese and gruyere are delicious. You can also add Monterey jack cheese like the original Starbucks recipe.
• Using real eggs: If you don’t have a carton of liquid egg whites you can crack your own eggs. 3 tablespoons liquid egg whites = 1 egg white.
• Seasonings: So many options! Try green onion and garlic powder. Or add some heat with hot sauce.
• Other additions: Crumbled bacon, crumbled cooked sausage, chopped broccoli are just a few that come to mind.

How to Store and Reheat

Store: Place cooled bites in an airtight container and keep in the fridge for up to 5 days.

Freeze: Make sure egg white bites are completely cooled, then place them in an airtight glass container with a lid. They keep well in the freezer for up to 3 months.

If you prefer to freeze in a resealable Ziploc bag, lay them flat first and then toss deeper into the freezer with frozen egg bites.

Reheat: Set a few on a microwave safe plate and reheat in the microwave. Heat 30 seconds for fresh and 1 – 1.5 minutes from frozen.

FAQs

More Meal Prep Recipes with Eggs

• Egg muffins
• Broccoli cheese egg muffins
• Healthy breakfast sandwich
• Low carb breakfast casserole

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Starbucks Egg White Bites

Starbucks copycat Egg White Bites with spinach, roasted pepper and feta cheese are perfect low-fat, high protein breakfast or snack!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 12 servings

Calories 60kcal

Author Olena Osipov

Equipment

• Food processor
• Silicone muffin tin
• Mini spatulas

Ingredients

• 16 ounces egg whites
• 1/2 cup cottage cheese 2% and higher fat
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup spinach finely chopped
• 1/3 cup roasted red pepper drained & finely chopped
• 1/3 cup feta cheese crumbled
• 1/2 cup cheddar, mozzarella or gouda cheese grated

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. In a blender or food processor, add egg whites, cottage cheese, salt and pepper. Process until smooth. Set aside.
• Line muffin tin with parchment paper liners or spray silicone muffin tin with cooking spray. Place it on a rimmed baking sheet and pour 3 cups cold water into the sheet.
• Divide spinach and roasted red pepper evenly between 12 openings. Then pour egg white mixture into each. Top with equal amount of feta cheese and cheddar cheese.
• Bake egg white bites for 23 minutes or until fully set and toothpick inserted in the center comes out clean.
• Remove from the oven and let cool for 30 minutes. Liners should peel off of the bites easily and to help them pop out of silicone muffin tin, run small spatula around the edges before removing. Enjoy cold or warmed up in a microwave.

Notes

• Store: Refrigerate in an airtight container for up to  5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg white bites. Pop in an airtight glass container with a lid and freeze for up to 3 months. If you want to freeze in a resealable Ziploc bag, lay egg white bites flat first and then toss deeper into the freezer with frozen egg bites.

Nutrition

Serving: 1 egg white bite | Calories: 60kcal | Carbohydrates: 1g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 274mg | Fiber: 0.1g | Sugar: 1g

The post Egg White Bites appeared first on iFoodReal.com.

Healthy Almond Flour Blueberry Muffins are tender, fluffy and naturally gluten free! Made with almond flour, Greek yogurt, and sweetened with maple syrup they are perfect for a grab and go breakfast or snack.

Almond flour banana muffins and almond flour strawberry muffins are a few of our favorites!

Considering my love for almond flour muffins and blueberries, I’m surprised these almond flour blueberry muffins haven’t come sooner. They are inspired by my healthy blueberry muffins and almond muffins with berries.

Why You’ll Love This Recipe

I’ve spent a lot of time perfecting my baking with almond flour skills. The addition of almond flour helps yield a super moist and hearty blueberry muffins with almond flour that the entire family will love.

• They are naturally gluten-free blueberry muffins that are also refined sugar free, oil free, dairy-free and grain-free.
• According to Healthline, almond flour is high in protein, healthy fats, vitamins, and minerals.
• These healthy muffins require just 10 ingredients and are ready in 30 minutes.
• Yields light, fluffy, moist, and fruity muffins.
• Enjoy immediately or freeze for up to 3 months.

Ingredients in Almond Flour Blueberry Muffins

With only a few nutrient dense, real food ingredients almond flour blueberry muffins are bursting with light nutty taste and fresh blueberries!

• Almond flour: Superfine blanched almond flour is best. Coarse almond flour and almond meal should work but will have a slightly denser texture. You can buy it or here is quick tutorial how to make almond flour at home.
• Blueberries: You can use fresh or frozen blueberries.
• Eggs: You’ll need 3 large eggs.
• Sweetener: Maple syrup and honey are my favorite options, though most liquid sweeteners should work. Liquid sugar free options like keto maple syrup will work.
• Greek Yogurt: This helps to add fat and moisture to the muffins. Use 2% fat or higher for best results.
• Baking powder and baking soda: These leavening agents provide lift and fluffy texture to the muffins.
• Salt: All you need is a pinch to balance and enhance the overall flavor.
• Vanilla extract: Use natural pure vanilla extract for best results.  
• Citrus zest: While this is technically optional, I recommend adding it for extra flavor. You can use lemon zest or orange zest.
• Misto: Or cooking spray for your muffin tin and liners.

How to Make Almond Flour Blueberry Muffins

Here’s a quick overview how to make almond flour blueberry muffins. Full recipe card is located below.

• Mix the liquid ingredients: In a large bowl, combine eggs, maple syrup, yogurt, vanilla extract, citrus zest, leavening agents, and salt. Whisk well until there are no lumps. Fold in almond flour and mix.
• Add the blueberries: First, combine the blueberries with 1 tablespoon of almond flour in a small bowl and toss to coat them well. Then add the blueberries to the muffin batter and carefully fold them into the mixture with a spatula.
• Bake the muffins: Use an ice cream scoop to divide the muffin batter between the 12 openings of a muffin pan. Then bake muffins in the oven on the middle rack for around 20 minutes.
• Cool: Remove them from the oven and allow them to cool for at least 15 minutes before enjoying!

Tips for Best Results

• Don’t skip coating blueberries in flour: It helps to prevent them from sinking to the bottom of the batter.
• Muffins are ready when: A toothpick inserted in the center comes out mostly clean. With a few crumbs is fine, but not “wet”.
• Ovens vary: Almond flour tends to burn fast and bakes faster than regular flour. All ovens vary. Keep an eye on your muffins and check on them at 17 minute mark.
• Frozen blueberries: You can use frozen blueberries as per recipe but don’t thaw them.
• Avoid dry sugar: The wet sweetener is needed for correct batter consistency, so I don’t recommend trying to use a granulated sweetener instead.
• Use paper liners: I highly recommend using lightly greased parchment paper muffin liners. I sprayed mine with cooking spray. That’s because almond flour blueberry muffins tend to stick even to the most well sprayed muffin tray, even silicone muffin pan.

Substitutions and Additions

• Other berries: It’s possible to use a combination of berries or swap out the blueberries entirely for other berries like raspberries, cranberries, chopped strawberries.
• Yogurt: You can use plain regular yogurt (not Greek yogurt), however might have to add 1/4 cup extra almond flour since it contains more liquid (whey). You can also use flavored yogurt. The goal is to bring batter to consistency in the photos, thicker than for pancakes.
• Nuts: Add up to 1/2 cup of chopped nuts like walnuts, pecans, hazelnuts or pistachios.
• Sweeter muffins: Sometimes if you use less sweet blueberries or frozen blueberries, muffins will not be sweet enough. Add 2-4 tablespoons of maple syrup to the batter next time.
• Other flours: If you want to use regular all-purpose flour, whole wheat flour, or spelt flour, even coconut flour, unfortunately you can’t do it with this gluten-free muffins recipe. It’s because it has gluten and acts differently. Try these healthy blueberry banana muffins, healthy lemon blueberry muffins or blueberry lemon muffins instead.

How to Store

Store: Store almond flour blueberry muffins at room temperature between 2-3 days or in the refrigerator for up to 5 days, loosely covered rather than in an airtight container. Because these are moist muffins, it’s best to let them “breathe” slightly.

Freeze: To freeze, place cooled muffins in an airtight container with parchment paper between the layers of muffins and freeze for up to three months. When you want one, you can allow it to thaw in the fridge overnight or warm up from frozen.

More FAQs

More Almond Flour Recipes to Try

• Almond flour zucchini muffins
• Almond flour pumpkin muffins
• Healthy blueberry breakfast cake
• Almond flour yogurt muffins
• Almond flour lemon poppy seed muffins

You may also love these 21 healthy muffin recipes!

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Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins are tender, fluffy and naturally gluten free! They are perfect for a grab and go breakfast or snack.

Course Muffins and Quick Breads

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 247kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners
• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 3 large eggs
• 1/2 cup maple syrup or honey
• 1/3 cup Greek yogurt 2% fat or higher
• 2 tsp pure vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• Orange or lemon zest optional
• 3 1/3 cups + 1 tbsp almond flour
• 1 cup blueberries fresh or frozen
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
• In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
• Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed.
• In a small bowl, combine blueberries with 1 tbsp of almond flour and stir to coat evenly (this prevents them from sinking).
• Add blueberries to the bowl with batter and give a few gentle stirs just enough to combine.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
• Remove from the oven, let cool for 15 minutes and enjoy.

Video

Notes

• Don’t substitute flour or liquid sweetener: Almond meal might work, muffins will be more dense and rise less. If you use dry sweetener, batter consistency will be offset. 
• Frozen blueberries: No need to thaw.
• Use liners: Almond flour is delicate and muffins to tend to stick even to the most well sprayed and even silicone cavities.
• Storing: Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
• Freezing: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.

Nutrition

Serving: 1muffin | Calories: 247kcal | Carbohydrates: 20g | Protein: 9g | Fat: 17g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 193mg | Fiber: 4g | Sugar: 14g

The post Almond Flour Blueberry Muffins appeared first on iFoodReal.com.

Protein Bagels with Cottage Cheese made with 5 simple ingredients, are fluffy and easy to make even for novice bakers!

I used same dough to make cottage cheese pizza crust and it came out fantastic!

These protein bagels with cottage cheese turned out way better than I expected!

Today we seem to add cottage cheese to anything and I’m enjoying this wave because I actually love its taste and extra protein content. So far I have made, cottage cheese pasta, cottage cheese ice cream and cottage cheese egg bites. More to come!

Why You’ll Love This Recipe

• Easy: No yeast, waiting for the dough to rise or boiling the protein bagels.
• Simple: 5 ingredients, could be even 3 ingredients without toppings.
• High in protein: 11 grams of protein content per bagel.
• Tasty: These bagels with cottage cheese actually taste like a bagel my kids want to eat!
• Looking good: High protein bagels look like regular bagels! If you are wondering, cottage cheese curds melt during baking and not a trace of them is left.
• Make gluten-free bagels: With cup for cup of all-purpose gluten-free flour.
• Perfect for meal prep: Make ahead my healthy tuna salad or chicken salad, place on top of a bagel and enjoy healthy lunch all week!

Ingredients for Protein Bagels with Cottage Cheese

To make protein bagels with cottage cheese you will need 5 simple ingredients. 3 ingredients without toppings or even 2 ingredients if you have self-rising flour on hand.

• Cottage cheese: I use 2% fat cottage cheese. Good brand is Organic Meadow or Good Culture. You can also use 0% and 4% cottage cheese or lactose free cottage cheese.
• Flour: I tried this bagel recipe with all-purpose flour and this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I just don’t love its chickpea taste or texture. For protein bagels with whole wheat flour, try to use 3/4 cup.
• Baking powder: To help protein bagels rise. Skip if you are using self-rising flour.
• Egg: One egg or egg white for an egg wash to make bagel golden brown and help toppings stick.
• Everything bagel seasoning: I used it as a topping. You can omit or use anything else.

How to Make Protein Bagels

Here is a quick overview how to make protein bagels with cottage cheese in as little as 1 hour of which 25 minutes is resting time. Full recipe card is located below.

• Make self-rising flour: In a large bowl, combine flour and baking powder, and whisk very well until combined.
• Make the dough: Add cottage cheese. No need to strain or blend it. Mix with spatula and then with your hands until a ball of dough forms. It should be not too sticky and not too dry. Mix until it barely sticks to your hands.
• Let dough rest: Cover bowl with kitchen towel and let bagel dough rest for 10 minutes. Do not skip this step!
• Divide it: Transfer dough onto a floured surface, roll into a log and divide into 4 equal pieces.

• Make an egg wash: In a small bowl, whisk the egg or an egg white and set aside. You will need just a little bit or you can also skip this step.
• Form the bagels: Roll each piece of dough into a rope and form into a bagel shape, pinching the ends together. Place on baking sheet lined with parchment paper and repeat the process with remaining 3 pieces of dough.
• Top and bake: Brush top of each protein bagel with egg wash and sprinkle with everything bagel seasoning or leave plain. Bake on a middle rack at 350 F for 25 minutes or until golden brown.
• Let protein bagels rest: Remove bagels from the oven and let them rest for 15 minutes. It is super important step for fluffy bagels with cottage cheese!

Tips for Best Results

Here are my top tips for the best protein bagels in the world! So good, even your kids will love them!

• Don’t drain or blend cottage cheese: Other recipes might ask you to drain your cottage cheese, but my easy recipe isn’t one of them. There is also no need to blend it as cottage cheese will melt. This is one bowl recipe!
• If the dough is too sticky or wet: It can happen as different brands of cottage cheese, just like Greek yogurt, have different amount of liquid. Just add small amounts of flour until dough is barely sticking to your hands, if any.
• Don’t skip resting the dough: Leave the ball of dough alone for 10 minutes. It will relax and rise a bit, resulting in fluffy protein bagels!
• Don’t flatten the bagels: I have experimented to flatten the ball of dough (pictured above) and make a hole in it, and to roll it into a rope and pinch the ends. Last method definitely produces classic round and nicely risen homemade bagels!
• It’s a must to let bagels rest after baking: If you try to cut into a protein bagel while it’s piping hot, it will deform and be soggy.

Toppings Ideas

To be perfectly honest, everything bagel seasoning is completely optional when making these protein bagels with cottage cheese. The egg wash makes them nice and golden brown though. It’s great to make plain bagels.

But if you want to experiment with different toppings, here are a few ideas:

• Everything bagel seasoning
• Poppy seeds
• Sesame seeds
• Onion flakes or garlic flakes
• Chia seeds
• Flax seeds
• Sunflower seeds or pumpkin seeds

How to Store and Reheat Protein Bagels

Store: Store protein bagels in an airtight bag or container in a cool dry place for up to 3-4 days. Just like regular bagels. But I bet they won’t last that long, they are so delicious!

Freeze: Bake and cool bagels completely. Transfer to a gallon size resealable bag, let out as much air as possible, seal and freeze for up to 3 months.

Thaw bagels on a counter for a few hours. Or to save time, I like to pop frozen bagels in a microwave for a minute or two, then slice in half and toast.

I would suggest you to slice them before freezing to be able to place frozen bagel into the toaster, but I think sliced bagels will dry out in the freezer. Unless you are planning to consume them within a few weeks.

FAQs

More Cottage Cheese Recipes to Try

• Cottage cheese protein pancakes
• Low carb breakfast casserole
• Zucchini lasagna
• Cottage cheese ranch dip
• Egg white bites

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Protein Bagels with Cottage Cheese

Protein Bagels with Cottage Cheese made with 5 simple ingredients, are fluffy and easy to make even for novice bakers!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 25 minutes minutes

Total Time 1 hour hour

Servings 4 bagels

Calories 168kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1 cup + 1 tablespoon all-purpose flour or gluten-free flour more for dusting
• 1 1/2 teaspoons baking powder
• 1 cup cottage cheese
• 1 egg
• Everything bagel seasoning

US Customary – Metric

Instructions

• In a large bowl, add flour and baking powder; whisk well to combine.
• Add cottage cheese and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
• Preheat oven to 350 degrees F. Transfer dough on a counter, form a log and cut into 4 even pieces. Flour the surface, place one piece of dough, roll into a rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
• In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
• Bake on a middle rack for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy protein bagels with your favorite toppings.

Video

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
• Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
• Gluten free: I tried bagels with this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I Just don’t love its chickpea taste or texture.
• Don’t skip resting the dough and baked bagels as per recipe.

Nutrition

Serving: 1 bagel | Calories: 168kcal | Carbohydrates: 28g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 285mg | Fiber: 1g | Sugar: 2g

The post Protein Bagels with Cottage Cheese appeared first on iFoodReal.com.

How to make a Healthy Waffle Recipe with whole wheat flour and no refined sugar for a healthy breakfast that can be made ahead and toasted from frozen for busy mornings!

For more easy grab-n-go breakfast ideas try almond flour waffles, Instant Pot egg bites or almond flour banana muffins!

A healthy waffle recipe that results in crispy and delicious waffles? Yes please! These healthy waffles will satisfy the kid in all of us and are made with your everyday pantry staples.

If you make a big batch, freeze some for later for easy breakfast when you’re in a pinch. We always do that with protein waffles, healthy banana pancakes and whole wheat buttermilk pancakes.

What Makes This a Healthy Waffle Recipe?

• Whole grains: By swapping bleached white flour for whole wheat flour, you increase your fiber intake. This not only keeps you full longer, it decreases blood sugar spikes!
• Less sugar: Using stronger tasting maple syrup (or honey) allows you to use less, which equates to less sugar and caloric intake.
• Whole food ingredients: No overly-processed ingredients, no preservatives in our healthy waffle recipe, just simple wholesome real food.
• Budget friendly: Find all these ingredients at your local grocery store, no specialty stores needed.
• Easy to make: One bowl, less fuss, less mess!

Ingredients for Healthy Waffle Recipe

To make this healthy waffle recipe, you will need just a few simple ingredients.

• Flour: This recipe uses whole wheat flour or spelt flour. You’ll notice that these waffles aren’t as fluffy as your average waffle due to the whole wheat flour containing bran and germ. I don’t recommend using other flours, as I have not tested them and baking is a science!
• Large eggs: Used for binding waffles together.
• Any milk: I used unsweetened almond milk but feel free to use any unsweetened dairy milk or other milk of choice. Avoid canned coconut milk or milk with any added sweeteners.
• Maple syrup or honey: Either liquid sweetener works for these healthy waffles.
• Olive oil or avocado oil: You can also use melted butter as well.
• Pure vanilla extract: Not imitation vanilla for best taste.
• Aluminum-free baking powder: Technically any baking powder works, I prefer aluminum free for health reasons.
• Salt: Enhances waffles taste.

How to Make Healthy Waffles

Here is a quick overview how to make healthy waffle recipe from scratch.

• Make the batter: In a large mixing bowl, lightly whisk the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder, and salt; whisk until well combined. Add whole wheat flour, mix well. 
• Cook the waffles: Preheat the waffle maker well. The amount of batter depends on the size of your waffle maker. I used about 1/3 cup per waffle. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking. This waffle recipe uses enough oil, so you might not. Just try one first and see how it comes out.

Variations

• Gluten free: If you would like to make this healthy waffle recipe gluten-free, buckwheat flour is your best option. It has a deeper nuttier flavor and is darker in color. You can also try this protein waffle recipe made with oat flour.
• Other flours: As much as I love almond flour, it cannot be used for this recipe. Make almond flour waffles instead. I have not tested this recipe with all purpose flour or wheat pastry flour. White whole wheat flour can usually be replaced on a 1:1 basis. If you try, let us know in the comments!
• Cinnamon: For added warmth and a delicious hint of cinnamon, add a dash. Use pumpkin pie spice in the fall!
• Non-dairy: To make this non-dairy healthy waffle recipe, use almond milk, coconut milk (from a carton not a can), or oat milk instead.
• Blueberry waffles: You could add blueberries tossed with a small amount of flour into the waffle batter. Blueberries do tend to stick to the waffle maker, so you may have to use a bit more elbow grease when washing it.
• Chocolate chips: I love to use mini chocolate chips, so then I get some in every bite. You could use any you like including dark, semi-sweet, milk or even sugar free chocolate chips.
• Savory: Add some chopped cooked bacon to the batter.
• Chopped nuts: Pecans or walnuts chopped small would add a nutty taste to the healthy waffles batter!
• Sprinkles: Would be a fun healthier version of a cake batter waffle. So fun for little ones or if celebrating a birthday! Just add them into the batter.
• Buttermilk: If you love the taste of buttermilk in waffles, you can use that for your milk option or make your own like I do in healthy pancakes recipe. Add 1/4 cup of white vinegar to your milk (any kind) and let it sit first for about 5-10 minutes.

Tips for Best Results

• Tricks for fluffy waffles: Because this healthy waffle recipe uses whole wheat flour, you won’t have the fluffiest waffles. There are, however, some things you can do to try and maximize the potential.
  • Separate the yolk from the egg whites. Beat whites until soft peaks have formed and fold them back into the batter.
  • You can also allow the batter to rest while the waffle iron heats up. This way you give extra time for the baking powder to activate.
• Brown butter: If you do decide to use butter, you’ll want to melt it. Creating brown butter will add a beautiful nutty flavour to your waffles. Brown butter is made by melting the butter until it just starts to turn brown. You’ll know by its delicious aroma. Just be careful not to go too far the other way. Burnt butter has no place in your waffle batter.
• Preheat waffle maker: You want it nice and hot before you pour the batter in.
• Spray waffle maker with cooking spray: This is especially true for cast iron, but is a good tip for any waffle iron as the last thing you want is all the hard work to be stuck to the kitchen appliance. 
• Measure correctly: Don’t overpack your flour! This is worth repeating with any baking project. Scoop and level. Scooping your flour into your measuring cups keeps it light and airy, and then leveling it with a knife ensures you have the precise amount.
• Sugar free waffles? Yes, you could! Just make sure it is a liquid sugar free sweetener.
• Healthy waffle mix recipe: Waking up Saturday morning to the aroma of freshly made waffles just doesn’t happen out of a box. Mix the dry ingredients for waffle recipe from scratch together and keep in a mason jar. You’ll have a homemade waffle mix at the ready!

FAQs

Toppings Ideas

Here are a few toppings ideas for your healthy waffle recipe.

• Maple syrup: Look for “pure maple syrup.” Brands like Aunt Jemima are made of glucose, corn syrups, and all of the highly processed refined sugars we don’t want. When possible, spend a few more dollars and buy pure maple syrup. It is full of vitamins and nutrients and your kids will not notice the difference. Only pour a little bit. It’s not cheap, so make it last!
• Yogurt: When I have time I make yogurt in Instant Pot or buy plain whole milk yogurt. I shoot for local, organic, or grass-fed, with no added sugar. Maple syrup on top and it’s creamy heaven!
• Frozen fruit: Costco is amazing for affordable organic berries and fruit. Thaw it a bit and its juices will blend beautifully with yogurt and maple syrup “streams”.
• Berry compote: Use my simple cherry compote from Greek yogurt cheesecake!
• Nut/seed butter: Almond butter, cashew butter, and pumpkin seed butter all add a creamy, nutty, high protein topping.
• Chocolate spread: Making your own chocolate spread can be healthy, nutritious, and oh so chocolatey. Using raw cacao, hemp seeds, coconut oil, honey, and sea salt. Blend until creamy and dreamy.
• Savory: Healthy fried chicken and waffles, sausage or bacon are all savory toppings you could have with your healthy waffle recipe or even sandwich between two!
• South of the border waffle: Add pico de gallo, diced avocado and a fried egg.
• Dessert waffles: Serve with vegan vanilla ice cream or chocolate ice cream.

How to Store Healthy Waffles

Store: Keep healthy waffles in an air circulating container in the fridge for up to a week.

Freeze: To freeze, let waffles cool for 10 – 15 minutes, then place in a resealable Ziploc bag, let as much air out as possible, seal and freeze for up to 6 months.

Reheat: Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you’re wanting to get them a bit softer.

More Healthy Breakfast Recipes to Try

• Chia seed pudding
• Healthy blueberry muffins
• Protein cookies
• Healthy banana muffins
• Healthy zucchini brownies
• Healthy muffin recipes
• Keto pancakes

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Healthy Waffle Recipe

How to make a Healthy Waffle Recipe with nutritious ingredients. Wholesome whole wheat flour with no refined sugar for an easy breakfast that can be made ahead and toasted from frozen for busy mornings!

Course Breakfast

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 131kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls
• Mini spatulas

Ingredients

• 2 eggs large
• 1 1/2 cups any milk I used unsweetened almond milk
• 3 tbsp maple syrup or honey
• 3 tbsp any mild oil or melted butter
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups whole wheat flour

US Customary – Metric

Instructions

• In a large mixing bowl, lightly beat eggs. Add milk, maple syrup, olive oil, vanilla, baking powder and salt; whisk until well combined. Add whole wheat flour, mix well.
• Preheat waffle maker. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking but maybe not since batter has enough oil. Try one and see how it comes out.
• Make waffles according to your waffle maker's instructions. Amount of batter depends on the size of your waffle maker. I used about 1/3 cup batter per waffle. For crispier waffles, I also cook a bit past the green Ready indicator.

Video

Notes

• Store: Refrigerate in air circulating container for up to a week. 
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 6 months. Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you’re wanting to get them a bit softer.
• Whole wheat flour: You’ll notice that these waffles aren’t as fluffy as your average waffle. This is due to the whole wheat flour containing bran and germ. For a lighter version try my almond flour waffles or super fluffy almond flour pancakes.
• Tricks for fluffy waffles: Separate the yolk from the egg whites. Beat whites until soft peaks have formed and fold them back into the batter. You can also allow the batter to rest while the waffle iron heats up. 
• Preheat waffle maker: You want it nice and hot before you pour the batter in.
• Spray waffle maker with cooking spray: This is especially true for cast iron, but is a good tip for any waffle iron as the last thing you want is all the hard work to be stuck to the kitchen appliance. 
• To prevent splitting: Don’t overfill your waffle iron and resist peeking before waffles are finished cooking.
• To prevent sticking: Don’t omit oil, waffles need healthy fat to cook correctly.

See recipe post for more ideas and FAQs.

Nutrition

Serving: 1waffle | Calories: 131kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 169mg | Fiber: 2g | Sugar: 4g

The post Healthy Waffle Recipe appeared first on iFoodReal.com.

Instant Pot Yogurt Recipe with 2 ingredients. Also how to make yogurt without a yogurt button, Greek yogurt, vanilla yogurt, cream cheese and what to do with leftover whey.

Besides making yogurt in Instant Pot yogurt, we love making Instant Pot eggs, Instant Pot oatmeal and Instant Pot egg bites in our beloved electric pressure cooker.

Why Make Yogurt in Instant Pot?

Homemade Instant Pot yogurt comes out just as store bought. You can strain it further into a super creamy and thick Greek yogurt and serve with fruit and berries, and healthy granola or even quinoa granola. I love a dollop served with lazy pierogi.

Then you can turn some of Greek yogurt into a cream cheese (yes!) and make Instant Pot cheesecake bites. And last step would be to make the tallest and fluffiest whole wheat buttermilk pancakes with leftover whey.

Don’t have Instant Pot yogurt setting? No worries, you can make Instant Pot yogurt recipe without a yogurt button. We’ve got it all figured out for you!

Looking for more than just making yogurt in Instant Pot? Check out all of my Instant Pot recipes.

Ingredients for Instant Pot Yogurt

To make Instant Pot yogurt, you need only 2 ingredients.

• 1 gallon of milk: 1%, 2% or 3.25% dairy milk. The higher the fat, the creamier the yogurt.
• 1/4 cup plain yogurt with active bacterial cultures: It can be store-bought yogurt or leftover homemade yogurt. If store-bought, make sure it has no additives like thickeners etc.

How to Make Yogurt in Instant Pot

So, here is how to make yogurt in Instant Pot. Full recipe card is located below.

1. Heat Milk to 180 degrees F

• Add milk to Instant Pot: Pour milk into the inner pot of your electric pressure cooker. Close the lid and set pressure release valve to Venting. Press Yogurt button until display reads Boil.
• Milk will take about an hour to heat up: When it’s finished, Instant Pot will beep, turn off and display will say Yogurt.
• Make sure milk is hot: Open the lid and using an instant-read thermometer check milk’s temperature. It should be 180 degrees F and higher.
• If milk’s temperature is not 180 degrees F: Press Saute button and give the pressure cooker 5-10 minutes to heat the milk further. Check again.

2. Cool Milk to 110 degrees F

• 2 ways to cool milk: Remove inner pot with milk and let it cool down either on a counter (3-4 hours) or in a sink filled with cold water (15 minutes) until food thermometer reads 110 degrees F and lower.
• Remove the milk skin on top: It is like a thin film. If you leave it in, Instant Pot yogurt will have tiny lumps.

3. Add 1/4 Cup Yogurt

• Add 1/4 cup plain store bought or homemade yogurt: If you buy yogurt, make sure it is plain, active bacterial culture is on ingredients list, and yogurt has no additives like cornstarch etc. You can also use homemade yogurt from previously made Instant Pot yogurt recipe.
• Whisk yogurt and milk: When whisking, avoid touching the bottom of the pot to disturbing some stuck on milk during boiling.

4. Let Yogurt Incubate

• Place yogurt in Instant Pot: Place inner pot with mixture inside Instant Pot, close the lid and leave pressure release valve in either Sealing or Venting position. Doesn’t matter as Instant Pot will not come to pressure.
• Let yogurt incubate for 10 hours: Press Yogurt button until time counter is displayed and adjust time to 10 hours with + or – buttons. After 10 hours, Instant Pot will shut off.
• Check if yogurt is ready: Insert spoon in the yogurt and if it’s standing, your Instant Pot yogurt is almost ready.

5. Chill and Store!

• Refrigerate for 6 hours: Remove only inner pot with a batch of yogurt. Chill in the fridge for 6 hours or overnight.
• Store: Whisk yogurt in Instant Pot after chilling, divide between glass jars and store for up to 10 days. Or make Greek yogurt, vanilla yogurt, cream cheese and pancakes with leftover whey (see below).

FAQs

More Tips for Best Results

Here are a few more tips for perfecting yogurt in Instant Pot from the first try.

• Do not use any kind of flavored yogurt. Recipe will not work. Be sure to buy plain yogurt with active bacteria. The ingredients list should include “active live cultures” and latin names like Lactobacillus bulgaricus or Streptococcus thermophilus.
• Freeze 1/4 cup freshly made yogurt as a starter for next time. In case you are not planning to make Instant Pot yogurt again soon.
• Freeze leftovers. Readers have reported successfully freezing and thawing yogurt. It will look lumpy but once you stir it, it will become smooth.
• To cut recipe in half: Cut milk amount in half and keep same cooking time. Use full amount of 1/4 cup yogurt as a starter though. If you have 8 quart or 10 quart Instant Pot you can also double the recipe.
• Skip sanitizing: I never sanitized yogurt making tools, just like with kombucha recipe, and never had an issue.

How to Make Yogurt without Yogurt Setting

Timing is everything when it comes to making Instant Pot yogurt without the yogurt button.

1. Heat up milk as per recipe: In an Instant Pot without yogurt setting (button), add milk, close the lid and set pressure release valve to Venting. Press Saute and heat up milk to 180 degrees F or higher. Open the lid and check with a food thermometer periodically.
2. Cool off boiled milk in a sink – do step 3 at same time: While milk is heating up, fill up sink with cold water enough to reach almost the top of the Instant Pot insert. Remove inner pot with milk, place in a sink and let milk cool until food thermometer reads 110 F and lower. Takes about 15 minutes. Don’t walk away.
3. Keep Instant Pot warm – do step 2 at same time: While milk is cooling off, press Cancel on Instant Pot and keep lid on to keep it warm. It will become an incubator for yogurt.
4. Add yogurt starter: Move pot from the sink to the counter. Remove milk skin on top and add store-bought yogurt. Whisk to combine without touching the bottom (disturbing sticky milk).
5. Let yogurt incubate for 10 hours or overnight: Place inner pot inside Instant Pot, close with the lid, wrap it in large beach towel and leave on a counter overnight or for 10 hours. Instant Pot should be off and milk still lukewarm, that will ensure proper incubation and favourable environment for live cultures to grow.

How to Make Greek Yogurt

Hers is a quick overview how to make Greek yogurt in Instant Pot.

• Prep: Line large mesh strainer with cheesecloth folded 4 times or single layer of coffee filters. Place on top of a bowl making sure there is enough space for draining the whey.
• Strain for 4 hours: Add desired amount of yogurt, place in the fridge and strain for 4 hours.
• Stir and enjoy: Greek style yogurt will be thicker along the walls. Just stir after adding to a jar.

How to Make Vanilla Yogurt

Whisk 1 cup of finished regular or Greek yogurt with 2 tbsp maple syrup or honey and 1 tsp pure vanilla extract. Adjust to taste and store like other yogurt.

How to Make Cream Cheese

Cream cheese is simply strained Greek yogurt for longer amount of time.

• Strain overnight: Follow instructions for Greek yogurt above and strain desired amount overnight in the fridge.
• Add salt: Then transfer to a glass container and mix with a pinch of salt.
• Storing: Refrigerate for up to 2 weeks.

What Is the Shelf Life of Instant Pot Yogurt?

Homemade Instant Pot yogurt should last 10 to 14 days stored in an airtight container in your refrigerator. You can also freeze it for up to 3 months.

Don’t forget to freeze some of the yogurt for the yogurt starter. I like to do so in ice cube trays measured out in tablespoon portions.

Use Instant Pot Yogurt in These Recipes

• Strawberry yogurt
• Greek yogurt guacamole
• Yogurt marinated chicken
• Greek yogurt cheesecake
• Greek yogurt cream cheese frosting
• Almond flour yogurt muffins
• Healthy ranch dressing

Include yogurt on your brunch charcuterie board for guests to DIY their own yogurt parfaits with fruit salad and granola!

More Favorite Instant Pot Recipes

• Instant Pot applesauce
• Chia pudding
• Instant Pot poached eggs
• Instant Pot steel cut oats
• Need more ideas for your pressure cooker? Browse all healthy Instant Pot recipes.

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Instant Pot Yogurt

Instant Pot Yogurt recipe with 2 ingredients. Also how to make yogurt without a yogurt button, Greek yogurt, vanilla yogurt and cream cheese.

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 11 hours hours

Cool and Chill Time 6 hours hours 15 minutes minutes

Total Time 17 hours hours 35 minutes minutes

Servings 16 cups

Calories 147kcal

Author Olena Osipov

Equipment

• Instant Pot
• Meat thermometer

Ingredients

• 1 gallon dairy milk 1%, 2% or 3.25%
• 1/4 cup plain yogurt homemade or store-bought

US Customary – Metric

Instructions

How to Make Instant Pot Yogurt

• In Instant Pot with a yogurt function, add milk, close the lid and set pressure release valve to Venting.
• Press Yogurt button until display reads Boil.
• Milk will take about an hour to heat up and when it's finished, Instant Pot will beep, turn off and display will say Yogurt.
• Open the lid and using a food thermometer check milk's temperature. It should be 180 F and higher. If it's not, press Saute button and give the pressure cooker 5-10 minutes to heat the milk further. Check again.
• Remove inner pot with milk and let it cool down either on a counter (3-4 hours) or in a sink filled with cold water (15 minutes) until food thermometer reads 110 F and lower. Remove the milk skin on top.
• Add yogurt and whisk to combine without touching the bottom (disturbing sticky milk).
• Close the lid and leave pressure release valve in either position.
• Press Yogurt button until time counter is displayed and adjust time to 10 hours with + or – buttons.
• After 10 hours, Instant Pot will shut off.
• Insert a spoon in the yogurt and if it’s standing, your yogurt is ready.
• Remove the inner pot and chill in the fridge for 6 hours or overnight.
• To make yogurt completely smooth, whisk it after chilling without touching the bottom.
• Divide between glass jars or make Greek yogurt, vanilla yogurt, cream cheese and yogurt whey pancakes.

How to Make Instant Pot Yogurt without Yogurt Button

• Heat up milk as per recipe: In an Instant Pot without yogurt button, add milk, close the lid and set pressure release valve to Venting. Press Saute and heat up milk to 180 degrees F or higher. Open the lid and check with a food thermometer periodically.
• Cool off boiled milk in a sink – do step 3 at same time: While milk is heating up, fill up sink with cold water enough to reach almost the top of the Instant Pot insert. Remove inner pot with milk, place in a sink and let milk cool until food thermometer reads 110 F and lower. Takes about 15 minutes. Don't walk away.
• Keep Instant Pot warm – do step 2 at same time: While milk is cooling off, press Cancel on Instant Pot and keep lid on to keep it warm. It will become an incubator for yogurt.
• Add yogurt starter: Move pot from the sink to the counter. Remove milk skin on top and add store-bought yogurt. Whisk to combine without touching the bottom (disturbing sticky milk).
• Let yogurt incubate for 10 hours or overnight: Place inner pot inside Instant Pot, close with the lid, wrap it in large beach towel and leave on a counter overnight or for 10 hours. Instant Pot should be off and milk still lukewarm, that will ensure proper incubation and favourable environment for live cultures to grow.

How to Make Instant Pot Greek Yogurt

• Line large mesh strainer with cheesecloth folded 4 times or single layer of coffee filters, place on top of a bowl making sure there is enough space for draining the whey and add desired amount of yogurt.
• Strain for 4 hours or until desired consistency.

How to Make Cream Cheese

• Cream cheese is longer strained Greek yogurt. Follow instructions for Instant Pot Greek yogurt and strain desired amount overnight.
• Transfer to a glass container and mix with a pinch of salt. Refrigerate for up to 2 weeks.

How to Make Instant Pot Vanilla Yogurt

• Whisk 1 cup of regular or Greek yogurt with 2 tbsp maple syrup or honey and 1 tsp pure vanilla extract. Adjust to taste and store like other yogurt.

Video

Notes

• Store: Refrigerate yogurt in an airtight container for up to 10-14 days.
• Freeze: Free yogurt for up to 3 months. Once thawed, it will look lumpy but once you stir it, it will become smooth. Don’t forget to reserve 1/4 cup yogurt starter for next batch (freeze in ice cubes).
• Don’t know what to do with leftover whey? Make pancakes.
• Can I cut recipe in half? Yes, you can cut milk amount in half and keep same cooking time. Use full amount of 1/4 cup yogurt as a starter though.
• My yogurt didn’t set. What did I do wrong? If you follow the recipe to a T, it shouldn’t happen. Most important points are:
  • Yogurt starter with live and active cultures.
  • Boil milk to 180 F and higher.
  • Cool to 110 F and lower and only then add yogurt starter.
• Do not use any kind of flavored yogurt as a starter. Recipe will not work.

Nutrition

Serving: 1cup | Calories: 147kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 103mg | Sugar: 12g

The post Instant Pot Yogurt appeared first on iFoodReal.com.

Baked Cottage Cheese Egg Bites are light, fluffy, and full of protein. Make a batch on the weekend and enjoy a quick and healthy breakfast all week.

Another breakfast timesaver we love are these Instant Pot egg bites and egg white bites.

Quick and easy cottage cheese egg bites are like Starbucks sous vide egg bites but I kept the recipe simple with just 5 ingredients. They’re healthier and less expensive so you can skip the drive thru and still enjoy their great taste.

Egg bites are a delicious, make-ahead recipe with lots of flexibility, you can add almost anything! I’ve named a few favorites below. Pair with some fruit for breakfast, or a small salad for lunch, they’re perfect for adding extra protein to your day.

And I kind of like the air bubble texture of these egg bites with cottage cheese, they’re more like Yorkshire puddings or mini dutch baby pancakes. I do have a tip below on how to steam them, so they come out solid and perfectly fluffy.

Ingredients for Cottage Cheese Egg Bites

You’ll need a small handful of simple ingredients, including salt and pepper, to make this cottage cheese egg bites recipe.

• Eggs: Use 8 large whole eggs. See tips below for using egg whites.
• Cottage cheese: Makes them come out light, fluffy, and moist. I used 2% fat, but you can use any fat% cottage cheese.
• Basil: A touch of fresh basil in each egg bite adds the most flavor.
• Seasoning: Salt and pepper to taste.

How to Make Cottage Cheese Egg Bites

Here’s a quick summary of how to make cottage cheese egg bites with minimal prep time and ready in 30 minutes! There is a full recipe card below.

Start by preheating your oven to 350 F and line a muffin tin with paper liners.

• Blend eggs and cottage cheese: Add eggs, cottage cheese, salt and pepper to a blender or food processor and blend until smooth.
• Add herbs and veggies: Add basil and give your blender a few shakes, so it’s evenly distributed through the mixture. This is also where you add any other add-ins.
• Bake: Pour egg mixture into the 12 openings of the muffin pan and bake for 25-28 minutes. Egg bites are ready when a toothpick inserted in the center comes out clean, tops are slightly golden and egg bites have puffed up.
• Serve: No need to let them sit, remove them from the oven and enjoy hot!

Tips for Best Results

This cottage cheese egg bites recipe is the best for anyone wanting a make ahead breakfast or protein-rich snack, they’re a lifesaver for me and my busy boys.

Here are the top tips I’ve learned after making them for years.

• Use muffin liners: Even if it’s a non-stick muffin pan because sometimes non-stick coating wears off and eggs are very sticky. A silicone muffin pan or silicone mold works well without muffin liners.
• To create silky custard texture: While the oven is preheating and during baking, place a pan with about half an inch of water in it on the bottom shelf. Then bake egg bites on the shelf right above it. This will steam egg bites with perfect custard-like texture like Starbucks.
• Be sure center egg bites are done: Insert toothpick in the center of the center egg bites because edge ones are usually done faster.
• If you would like to use egg whites: Use 2 cups egg whites and the cooking time should be the same.

Variations of Egg Bites

You’ll never get bored of these egg bites with cottage cheese. My egg bites recipe is the perfect staring point, enjoy as is or get creative and add whatever you like!

• Fresh herbs: Instead of basil use fresh parsley or dill.
• Shredded cheese: Add up to 1 cup of grated sharp cheddar cheese, gruyere cheese, smoked Gouda cheese, Monterey jack cheese, Swiss cheese, or 1/2 cup Parmesan cheese.
• Soft cheese: I love crumbled goat cheese or feta cheese.
• Jarred goodies: Try roasted peppers, sun-dried tomatoes, or olives.
• Meats: Add more protein with smoked salmon, cooked bacon, ham, sausage, cubed cooked chicken.
• Greens: Chopped kale or spinach are delicious.
• Vegetables: Make your favorite veggie combo or use up what you have on hand like sauteed mushrooms, bell pepper, onion, green onion, or fresh tomatoes.

How to Store Them

If you’re heading into a crazy busy week, or need an easy weekend brunch menu item, egg bites with cottage cheese are meal prep friendly and just as good when reheated. Go ahead and make a double batch!

Store: Cottage cheese egg bites can be stored in an airtight container and kept in the fridge for up to 5 days. To reheat, place them on a dish and microwave for 30 seconds.

Freeze: Once egg bites have cooled, transfer them to an airtight container with a lid and freeze for up to 3 months. Reheat in the microwave for 1 – 1.5 minutes.

FAQs

More Cottage Cheese Recipes

• Cottage cheese ice cream
• Cottage cheese pasta
• Protein bagels
• Cottage cheese protein pancakes
• Cottage cheese pizza crust
• Cottage cheese dip

More Egg Recipes to Try

• Broccoli cheese egg muffins
• Low carb breakfast casserole
• Healthy breakfast casserole
• Crustless broccoli quiche
• Crustless zucchini quiche
• Crustless spinach quiche

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Cottage Cheese Egg Bites

Baked Cottage Cheese Egg Bites are light, fluffy, and full of protein. Make a batch on the weekend and enjoy healthy breakfast all week.

Course Breakfast

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 egg bites

Calories 60kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 8 large eggs
• 1 cup cottage cheese I used 2% fat
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh basil finely chopped

Instructions

• Preheat oven to 350 F and line muffin tin with parchment paper liners. Set aside.
• In a blender or food processor, add eggs, cottage cheese, salt and pepper. Blend until smooth. Then add basil and give blender a few shakes to distribute it.
• Pour egg mixture into prepared muffin pan and bake for 25-28 minutes or until toothpick inserted in the middle of center egg bites in the pan comes out clean and tops are slightly golden and egg bites have puffed up.
• Remove from the oven and enjoy.

Notes

• Store: Refrigerate egg bites in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg bites. Transfer in an airtight container with a lid and freeze for up to 3 months.

Nutrition

Serving: 1 egg bite | Calories: 60kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 195mg | Fiber: 0.03g | Sugar: 1g

The post Cottage Cheese Egg Bites appeared first on iFoodReal.com.