High-Protein Egg Bites
High-Protein Egg Bites
Egg bites are popular for several reasons. They are nutritious, convenient, and extraordinarily customizable. High in protein and low in carbs, they are the perfect breakfast or snack to keep you fuller longer. Perfect for on-the-go breakfasts and snacking, they are ideal for busy mornings and reheat beautifully.
Daisy Cottage Cheese with its creamy consistency make the egg bites custard-like, creamy, and add an additional protein boost. It also helps keep the egg bites moist.
Easily customizable, the mix-in options are endless. The base recipe has only 2 main ingredients and comes together in seconds. To the base, various flavor combinations can be added to the entire batch or to a few bites at a time. You can add veggies, cheese, cooked meat, herbs, and spices to suit your mood. You can easily swap the whole eggs for egg whites, to make the bites even healthier.
Basic Egg Base Ingredients
- Daisy Cottage Cheese (1 cup): Adds an extra boost of protein to the egg bites. It makes them creamy and custard-like and keeps them moist.
- Eggs (8 large): The base of the recipe; they are a powerhouse of nutrition.
- 1/4 teaspoon salt: Enhances the flavors of savory foods.
- Fresh cracked black pepper (1/2 teaspoon): Adds a floral, spicy note.
Flavor Combo Options
- Veggies – Add nutrients, fiber, flavor, and color to the egg bites without adding many calories. It’s a great way to add a few veggies to your day.
- Finely Diced Onion
- Finely Chopped Broccoli
- Shredded Carrot
- Finely Diced Bell Peppers
- Minced Garlic
- Chorizo and Potato – A hearty addition to the base egg mixture, they turn a lighter bite into a heartier meal. The chorizo adds a smoky, spicy depth of flavor and the potatoes add carbs and texture to the egg bites.
- Cooked and Crumbled Chorizo
- Diced Cooked Potatoes
- Finely Diced Bell Peppers
- Finely Diced Onion
- Spinach and Tomato – Adds extra vitamins and minerals, builds bold, bright flavor that balances with the richness of the eggs and cheese, and adds a pop of color to the bites.
- Minced garlic
- Fresh Spinach
- Diced Cherry Tomatoes
- Pesto – Adds a rich, herby flavor that elevates the egg bites.
- Prepared Pesto
Substitutions, Variations, and Tips
- Egg whites may be used in place of whole eggs to lighten up the bites.
- To easily crack eggs, tap gently on a flat surface such as the kitchen countertop.
- Easily customizable, try adding in your favorite cooked veggies, fresh herbs, cheeses, meats, or seasonings.
How to Make Egg Bites
- Preheat the oven to 300°F. Coat cupcake tins or silicone molds with nonstick cooking spray.
- Blend cottage cheese, eggs, salt, and pepper in a blender until smooth. Pour into tins about 2/3 from the top.
- Stir in your favorite mix-ins, giving the egg bites a swirl with a knife to distribute mix-ins.
- Bake 25-28 minutes or golden brown and dry. Cool for 5 minutes before unmolding and serving.
Marry Me Meatballs
Marry Me Meatballs
Fall head over heels for our Marry Me Meatballs, featuring tender meatballs enveloped in a luscious, creamy sauce made with Daisy French Onion Dip. This dish combines the rich flavors of caramelized onions with succulent meatballs, creating a meal that is both comforting and irresistible. These Marry Me Meatballs taste fancy but are oh-so-easy to make. Creamy, cheesy, warm, and satisfying, they are indulgent without being heavy. They are simply comfort-food at their finest.
The signature sauce, made with Daisy French Onion Dip, cream, garlic, parmesan, and sun-dried tomatoes are packed with umami, tang, and a hint of sweetness. It clings to the meatballs, keeping them tender and juicy, and adds depth of flavor in every bite.
Ready in a snap, the use of fully cooked, frozen meatballs ensures that dinner is on the table in less than 30 minutes, making it perfect for busy weeknights. The Daisy French Onion Dip is used as a flavorful shortcut that is packed with caramelized onion flavor, adding depth, richness, and convenience to the sauce.
Marry Me Meatball Ingredients
- Olive Oil and Butter (1 tablespoon each): Adds flavor and helps cook the flour.
- Flour (1 tablespoon): Helps the sauce thicken.
- Chicken Broth (1 cup): Adds flavor to the sauce.
- Heavy Cream (1 cup): Also called Whipping Cream, it adds a creamy, rich element to the sauce.
- Minced Garlic (4 teaspoons): Adds a savory flavor that balances the richness of the cream and adds complexity of flavor.
- Sundried Tomatoes (1/3 cup): Adds bold, tangy-sweet flavor and brightness that perfectly complement the creamy sauce. They also add a great pop of color.
- Grated Parmesan Cheese (1/2 cup): Adds a salty, nutty, umami flavor to the sauce.
- Chili Flakes (1 teaspoon): Also called Red Pepper Flakes, they add a tiny bit of heat and a tiny pop of color to the sauce.
- Precooked, frozen meatballs (about 16): Convenient and great for quick meals, they are an effortless way to add protein to the dish.
- Daisy French Onion Dip (2/3 cup): A great shortcut to building big flavor, it contains the perfect mixture of caramelized onion flavor and spices. It adds a velvety texture to the sauce, making it luscious and delicious.
- Fresh Basil (1 tablespoon, optional): Adds a burst of herby goodness and adds a bit of color to the sauce.
Substitutions, Variations, and Tips
- All olive oil or all butter may be used instead of half of each.
- The chicken stock may be increased to 1 ½ cup and the cream reduced to ½ cup as a calorie savor, but it will make the sauce thinner.
- Replacing ½ cup of the chicken stock with white wine will add a touch of acidity and depth of flavor.
- Pecorino Romano or Asiago may be substituted for the parmesan.
- The amount of chili flakes may be adjusted to taste. Add more for a bit of heat, or less if you don’t want heat at all.
- Any flavor of frozen meatball will work well in this recipe.
- Or you can make your own: Combine 1 1/2-pound ground meat (chicken, beef, pork, turkey, or a combo), 1 tablespoon Italian seasoning, 1/2 teaspoon chili flakes, 1/2 cup grated parmesan cheese, and a pinch of salt and pepper until combined. Roll into 1 1/2-inch balls. Bake on a parchment lined baking sheet at 350°F. for 20-25 minutes or until the internal temperature reaches 165°F.
- Other cooked proteins may be substituted for meatballs.
- Allow the flour to cook for a full minute to remove the “raw” flavor.
- Adding a sprinkle of herbs will add a burst of freshness. Fresh basil, oregano, thyme, and parsley are good choices.
- Feel free to add fresh veggies such as fresh mushrooms, fresh spinach, or frozen English peas.
- Adding a few teaspoons of drained capers will add a salty, briny flavor.
How to Make Marry Me Meatballs
- Add olive oil and butter to a large pan. Once the butter melts, add flour and cook for 1 minute, stirring frequently.
- Whisk in broth, heavy cream, and garlic. Scrape any brown bits from the pan. Bring to a boil. Reduce heat to medium and gently cook uncovered, until slightly thickened (2-3 minutes).
- Add sun-dried tomatoes, parmesan, chili flakes, and frozen meatballs. Set heat to low, cover with lid, and simmer until meatballs are heated through and sauce has thickened slightly (5-7 minutes).
- Place Daisy French Onion Dip in a small mixing bowl. Slowly whisk in 1 cup of hot sauce. Slowly pour back into pan and stir until evenly combined.
- Garnish with basil, if desired. Serve over pasta or mashed potatoes.
Peanut Butter Chocolate Baked Oatmeal
Peanut Butter Chocolate Baked Oatmeal
Dessert for breakfast? Yes, please! This Peanut Butter Chocolate Baked Oatmeal is so decadent you won’t believe your tastebuds. It’s healthy, hearty, and seriously addictive. It’s the ultimate in comfort food without the sugar crash you typically get with sweet breakfast cereals and pastries. The rich peanut butter and chocolate is a classic flavor combo, and the cottage cheese and oats give you energy to fuel your day.
The texture is warm, chewy, and fudgy right out of the oven. It’s the perfect balance between nutritious and delicious. It has perfect natural sweetness from the mashed bananas and maple syrup, a big boost of protein (15g) from the Daisy Cottage Cheese, peanut butter, and egg, and fiber (8g) from the rolled oats.
Perfect for a weekend brunch or run of the mill weekday breakfast, this baked oatmeal is a fantastic way to start your day. Ideal for meal-prepping, you can make it once and eat it all week. It reheats quickly in the microwave and is great for busy mornings. It also freezes beautifully.
Peanut Butter Chocolate Baked Oatmeal Ingredients
- Bananas (1/2 heaping cup, ripe and mashed): Ripe bananas work best for baking. As they ripen, bananas naturally become sweeter, eliminating the need for refined sugar. They add sweetness to the oatmeal and add moistness to the batter.
- Creamy Peanut Butter (1/4 cup + 1 tablespoon): Creamy peanut butter works best for drizzling, but either creamy or crunchy will work in the batter. It provides delicious flavor, healthy fat, fiber, and protein.
- Large Egg (1): Provides richness and structure that makes differentiates baked oatmeal from stovetop oatmeal. It also adds a bit of protein.
- Maple Syrup (2 tablespoons): Along with the bananas, it adds delicious natural sweetness with just a touch of caramel flavor that helps balance the other flavors.
- Daisy Cottage Cheese (1/2 cup, blended): The secret ingredient in the oatmeal, it adds a major boost of protein and richness. It also helps the oatmeal stay moist as it bakes.
- Vanilla Extract (1/2 teaspoon): Helps round out the chocolate flavor.
- Rolled Oats (3/4 cup): Sometimes called Old Fashioned Oats, they add structure, a slight nutty flavor, fiber, and chewiness to the baked oatmeal. They are less processed than Quick Oats, which cook quicker and have a tendency to be softer and less chewy.
- Unsweetened Cocoa Powder (1/3 cup): Gives the oatmeal its rich chocolate flavor. Your favorite unsweetened cocoa powder will work well. For a lighter chocolate flavor, try using dark cocoa powder. Dark cocoa powder has a smoother, less bitter, and less chocolaty flavor than traditional cocoa powder.
- Baking Powder (1 teaspoon): Helps the oatmeal rise and adds a fluffy lightness to the texture as it bakes.
- Semi-Sweet Chocolate Chips (1/2 cup + 1 tablespoon): Adds an extra boost of delicious chocolate flavor and sweetness to the oatmeal.
Substitutions, Variations, and Tips
- Applesauce may be swapped for the mashed bananas. Since applesauce has more moisture than bananas, you’ll need to add another tablespoon of oats to absorb the extra moisture.
- Other nut butters such as almond or cashew butter may be used in place of peanut butter. For the traditional peanut butter and chocolate combo flavor, peanut butter is best. Natural peanut butter may also be used.
- 1 tablespoon ground flaxseed mixed with 3 tablespoons of water may be substituted for the egg to add structure and bind the oatmeal together.
- No maple syrup? No problem. You can use honey, agave, corn syrup, molasses, or granulated sugar instead. Molasses will have the most similar slight caramel flavor. Since it’s not as sweet as maple syrup, you’ll want to use an extra 1 teaspoon.
- Quick cook oats may be traded for rolled oats. However, as they are more processed, the oatmeal will not have the same chewy texture and will be softer.
- If your peanut butter is too thick to swirl, heat in the microwave for 10-15 seconds at half-power. Then drizzle or swirl on top of the oatmeal.
- Milk chocolate or bittersweet chocolate chips may be used in place of semisweet chips. White chocolate chips may also be used.
- You can also swap out some or all the chocolate chips with chopped up peanuts, pecans or walnuts, or shredded coconut.
- Perfect for meal-prepping – you can bake once and then reheat portions as desired each morning.
- This recipe may be doubled or tripled. Be sure to use a larger pan.
- To store, simply place cooled and covered oatmeal in the refrigerator. It will stay fresh for 5 days. Reheat individual portions in the microwave in 30-second increments until hot.
- This baked oatmeal also freezes wonderfully. Once cool, portion and wrap in plastic wrap. Then, wrap again in aluminum foil or place in a zip-top bag with the air squeezed out. No need to thaw when ready to enjoy. Simply unwrap, place in a microwave-safe bowl, and reheat in 30-second increments until hot (about 1-2 minutes).
- May also be made into individual “muffins” by pouring into a muffin tin lined with cupcake liners. Bake about 18-20 minutes (until the oatmeal is set in the middle of the muffin).
How to Peanut Butter Chocolate Baked Oatmeal
- Preheat oven to 350°F. Grease a small 7×5” baking dish with nonstick cooking spray.
- Whisk to combine mashed banana, ¼ cup peanut butter, eggs, maple syrup, blended cottage cheese, and vanilla extract.
- Add oats, cocoa powder, and baking powder. Mix until incorporated. Stir in ½ cup chocolate chips.
- Pour into baking dish and spread evenly. Dollop with remaining peanut butter on top, then swirl with a knife. Top with remaining chocolate chips.
- Bake 25-30 minutes or until set in middle. Allow to cool 10 minutes before serving.
Blueberry Sheet Pan Pancakes
Blueberry Sheet Pan Pancakes
If you love pancakes but dread standing over the stove flipping batch after batch, you’re going to fall head-over-heels for these Blueberry Sheet Pan Pancakes made with Daisy Cottage Cheese.
They’re light, fluffy, packed with blueberry goodness. The secret ingredient? Rich, creamy Daisy Cottage Cheese. Its clean, simple ingredients make it an easy way to add real nourishment to your breakfast and boosts the pancakes with extra protein and creaminess.
They are the ultimate easy upgrade to your morning routine, ideal for busy mornings, meal-prepping, or brunch with friends. Just mix, pour, swirl, bake, and slice. No flipping. No fuss. Plus, they’re kid-approved!
Blueberry Sheet Pan Pancakes Ingredients
- Daisy Blueberry Cottage Cheese Singles (3 containers): The cottage cheese adds moistness making the pancakes fluffier and a big boost of protein to keep you full longer. The real fruit compote brings a pop of color and delicious fresh burst of blueberry flavor in every bite.
- Flour (1 ½ cups): You can use all all-purpose flour or a mixture of 1 cup all-purpose flour plus ½ cup whole wheat flour for this recipe. Adding whole wheat flour will result in coarser texture. The gluten in the flour gives pancakes volume and structure.
- Baking Powder (1 tablespoon): A main ingredient for leavening, it adds volume and lightness to the batter and adds height to the pancakes.
- Vanilla Extract (1 teaspoon): An essential ingredient in many baking recipes, it enhances the flavor of the pancakes and rounds out the flavor of the other ingredients.
- Buttermilk (1/2 cup): The acid in buttermilk reacts to other ingredients in the batter, resulting in lighter, fluffier pancakes with a tender crumb.
- Egg (2 large, separated): Acts as glue to hold the other ingredients together, adds protein, and adds height to the pancakes.
- Unsalted Butter (2 tablespoons, melted): Lends flavor and richness to the batter.
Substitutions, Variations, and Tips
- Try all the Daisy Cottage Cheese Single flavors for tasty twists. Strawberry, Pineapple, and Peach are all great choices.
- Self-rising flour may be used for all-purpose in a 1:1 ratio. If using self-rising flour, reduce the baking powder to 2 1/2 teaspoons, as the self-rising flour already contains some leavener.
- Whole wheat flour may be used to replace ½ cup of the all-purpose flour. Whole wheat flour is denser and more absorbent than all-purpose flour, so you don’t want to use it alone.
- Make it gluten-free: Gluten-free flour may be used in a 1:1 ratio for the all-purpose flour.
- Almond extract may be used in place of the vanilla extract.
- No buttermilk? No problem.
- Simply add 2 teaspoons of vinegar or lemon juice to ½ cup of regular milk and let set for a few minutes before using.
- Or mix ½ cup Daisy Sour Cream with 2 tablespoons of butter or water.
- Egg substitution: Mix 2 tablespoons of ground chia seeds mixed with 6 tablespoons of water. Rest until foamy (about 15 minutes). Note – this substitution will bind the other ingredients together and add height but without the richness or protein of whole eggs.
- Salted butter may be used in place of unsalted butter. Margarine, shortening, vegetable oil, or coconut oil may also be used.
- The batter will be thick. Spread onto the parchment as evenly as possible to ensure the pancakes cook evenly.
- To make the perfect swirls, dollop the fruit compote onto the batter, and then swirl with a knife or spoon until the desired swirls are achieved.
- Leftover pancake slices may be stored by cooling completely, then stacking between layers of parchment paper. They can then be stored in a zip-top bag with as much air removed as possible in the refrigerator for up to a week. To reheat, pop into a toaster, microwave, or oven until just warmed.
How to Make Blueberry Sheet Pan Pancakes
- Preheat oven to 400°F. Line 9×13” pan with parchment paper, leaving an overhang. Set aside lids of fruit from cottage cheese containers.
- Mix flour and baking powder in large bowl.
- Blend vanilla, buttermilk, cottage cheese, eggs, and melted butter in a blender until smooth. Pour into dry ingredients and mix until just combined (don’t overmix).
- Spread evenly in pan. Top with fruit compote and swirl.
- Bake 15-18 minutes or until a toothpick inserted in center comes out dry. Slice and serve.
