Cottage Cheese Egg Bites (Printable)
Fluffy, protein-packed egg bites with cottage cheese and vegetables
# What You Need:
→ Dairy & Eggs
01 - 8 large eggs
02 - 1 cup cottage cheese (preferably full-fat)
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup milk (or half-and-half)
→ Vegetables
05 - 1/2 cup finely chopped baby spinach
06 - 1/4 cup diced red bell pepper
07 - 2 green onions, sliced
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon garlic powder (optional)
# How To Make:
01 - Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with silicone muffin liners.
02 - In a blender, combine eggs, cottage cheese, milk, salt, pepper, and garlic powder. Blend until smooth and frothy.
03 - In a mixing bowl, combine the spinach, red bell pepper, green onions, and shredded cheddar cheese.
04 - Pour the egg mixture over the vegetables and cheese. Stir gently to combine.
05 - Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
06 - Bake for 18–22 minutes, or until the egg bites are set and lightly golden on top.
07 - Let cool for 5 minutes before running a knife around the edges to release. Serve warm or at room temperature.
# Expert Tips:
01 -
- These protein-packed bites keep you full for hours without that heavy breakfast feeling
- You can make a batch on Sunday and have breakfast sorted for the entire work week
02 -
- Overfilling the muffin cups will make them rise and fall, leaving you with deflated-looking bites
- Letting them cool in the pan for those crucial 5 minutes prevents them from breaking apart when you remove them
03 -
- Pre-shredded cheese often has anti-caking agents that can make the texture slightly grainy, so grate your own when possible
- A high-speed blender eliminates all cottage cheese curds for the smoothest final texture