Pumpkin Chicken Egg Bites

Ingredients

• 1 cup cooked chicken breast, shredded
• 6 large eggs
• 1 cup cottage cheese
• 1 cup pumpkin puree
• 1 cup kale, chopped
• 1 cup red bell pepper, diced
• 1 cup onion, diced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme

1. 01
   Preheat oven to 350°F (175°C).
2. 02
   Heat olive oil in a pan over medium heat. Add onion and red bell pepper, sauté until soft, about 5 minutes.
3. 03
   In a large bowl, whisk together eggs, cottage cheese, pumpkin puree, salt, black pepper, and thyme until well combined.
4. 04
   Stir in shredded chicken, chopped kale, and sautéed vegetables into the egg mixture.
5. 05
   Grease a muffin tin with olive oil or line with silicone liners. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
6. 06
   Bake for 20-25 minutes until egg bites are set and lightly golden on top.
7. 07
   Allow to cool slightly before removing from the muffin tin. Serve warm or store in an airtight container in the refrigerator for up to 5 days.