Description
High-Protein Tuna Melt Egg Bites are a delicious and filling snack or meal packed with protein from eggs, tuna, and Greek yogurt. These savory bites are loaded with veggies and topped with cheddar cheese for a melt-in-your-mouth experience.
Ingredients
Units
Scale
- 2 large eggs
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 can tuna, drained and flaked
- 1 1/2 cups shredded cheddar cheese
- 1 stalk celery, finely diced
- 1/2 cup chopped broccoli
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the eggs, mayonnaise, and Greek yogurt until smooth and well combined.
- Add the drained and flaked tuna, shredded cheddar cheese, diced celery, chopped broccoli, sea salt, and black pepper to the egg mixture. Stir until everything is evenly distributed.
- Pour the mixture into the prepared muffin tin, filling each cup about ¾ of the way full.
- Bake for 18-20 minutes, or until the egg bites are firm and slightly golden on top. You can test them by inserting a toothpick—if it comes out clean, they’re done!
- Let the egg bites cool for a few minutes before removing them from the tin. Serve warm and enjoy!
Notes
- If you’d like to add extra veggies, feel free to include bell peppers, onions, or spinach.
- These egg bites are perfect for meal prep! Store them in an airtight container in the fridge for up to 3 days.
- For a dairy-free version, you can substitute the cheddar cheese with a dairy-free cheese alternative and use vegan mayo and yogurt.
- To make the egg bites extra crispy on top, place them under the broiler for the last 2-3 minutes of baking.
Nutrition
- Serving Size: 1 egg bite
- Calories: 160
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 120mg