High-Protein Tuna Melt Egg Bites

These high-protein tuna melt egg bites are super easy to make and a great option for meal prep. You will have no problem hitting your daily protein goals with this simple low-carb and keto recipe.

Course Dinner, lunch

Cuisine American

Prep Time 15

Cook Time 25

Cool 5

Total Time 45

Servings

Calories 177kcal

Author Sharon Rhodes

Ingredients

2 large eggs
¼ cup mayonnaise
¼ cup Greek yogurt
1 can tuna, drained and flaked
1 ½ cups shredded cheddar cheese
1 stalk celery, finely diced
½ cup chopped broccoli
½ tsp fine sea salt
¼ tsp ground black pepper

Instructions

Start by preheating the oven to 350° and greasing 8 wells of a muffin tin using melted butter or ghee (or non-stick spray).
Then, in a large mixing bowl, whisk the eggs until frothy. Add in the mayo and Greek yogurt along with the salt and pepper and whisk again to combine.
Fold in the tuna, shredded cheese, chopped celery, and broccoli and stir to incorporate.
Portion into the 8 wells of the greased muffin tin.
Bake for 25-30 minutes until the tops are bubbling and golden.
Let cool in the pan for five minutes and enjoy warm.

Video

Notes

To Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

To Freeze: Place the airtight container in the freezer and store it for up to 3 months. Thaw in the fridge overnight.

Nutrition