Cottage Cheese Egg Bites (Print)
Light, fluffy protein-packed bites with cottage cheese, vegetables, and seasonings. Perfect for meal prep and on-the-go breakfast.
# Ingredient List:
→ Dairy
01 - 1 cup cottage cheese, full-fat or low-fat
02 - 1/2 cup shredded cheddar cheese
03 - 1/4 cup grated Parmesan cheese
→ Eggs
04 - 6 large eggs
→ Vegetables
05 - 1/2 cup baby spinach, finely chopped
06 - 1/4 cup red bell pepper, diced
07 - 1/4 cup green onions, thinly sliced
→ Spices & Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon garlic powder
→ Optional Add-ins
11 - 1/4 cup cooked bacon or ham, chopped
12 - 1/4 teaspoon smoked paprika
# How-To Steps:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a blender, combine cottage cheese, eggs, cheddar cheese, Parmesan, salt, pepper, and garlic powder. Blend until completely smooth and creamy.
03 - In a mixing bowl, combine the chopped spinach, bell pepper, green onions, and any optional add-ins such as cooked bacon or ham.
04 - Pour the blended egg mixture into the bowl with vegetables. Mix gently with a spatula until evenly distributed.
05 - Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising.
06 - Bake for 22 to 25 minutes until the centers are completely set and tops are lightly golden brown.
07 - Allow egg bites to cool in the pan for a few minutes before removing. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- They reheat beautifully, so Sunday prep means breakfast all week
- The cottage cheese makes them incredibly fluffy without any fancy technique
- You can customize the vegetables and cheese based on what needs using up
02 -
- Overfilling the muffin cups causes them to rise too much and then collapse into dense hockey pucks
- Letting them cool completely before refrigerating prevents condensation from making them soggy
- The blender step is non-negotiable—whisking by hand leaves grainy cottage cheese chunks
03 -
- Use a cookie scoop to fill the muffin cups evenly and cleanly
- Letting them rest in the turned-off oven for five minutes helps prevent sinking