18 eggs

1 sweet onion, minced

1 green bell pepper

1 red bell pepper

1 small bunch of broccolini, minced

1/2 package of button mushrooms, minced

Small package of grape tomatoes

1/4 cup low-fat cottage cheese

1/4 cup grated parmesan cheese

Fresh cracked pepper to taste

Kosher salt to taste

Olive oil spray or cupcake liners for easier clean-up

Preheat oven to 350.

Mix all ingredients in a large bowl. Pour mixture into a large measuring cup with spout for easy transfer to muffin tins. Fill each muffin tin about 3/4 full. Bake for 20 minutes. Allow to cool slightly before removing. 

Pop all egg bites out of the tins and store in a large bowl in the refrigerator for 4-5 days. They can also be frozen for a later time. Simply heat for 45 seconds if not frozen and 90 seconds if frozen. Enjoy. Makes about 24 bites.