Description
These high-protein tuna melt egg bites are a delicious and portable twist on the classic tuna melt, perfect for breakfast or a post-workout snack.
Ingredients
Units
Scale
- 1 can (5 oz) tuna, drained
- 4 large eggs
- 1/4 cup plain Greek yogurt
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or oil for greasing
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
- In a large bowl, whisk together the eggs and Greek yogurt until smooth.
- Add in the drained tuna, shredded cheese, red onion, celery, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.
- Divide the mixture evenly into the greased muffin tin (makes about 8–10 bites).
- Bake for 18–22 minutes, or until the egg bites are set and slightly golden on top.
- Let cool slightly before removing from the muffin tin. Serve warm or cold.
Notes
- Store leftovers in the fridge for up to 4 days and reheat in the microwave.
- Use silicone muffin cups for easy removal and cleanup.
- Add chopped pickles or a dash of hot sauce for extra flavor.
Nutrition
- Serving Size: 1 egg bite
- Calories: 110
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 95mg