Description
These Cottage Cheese Egg Bites are a delicious, protein-packed breakfast or snack option. Made with a blend of creamy cottage cheese, eggs, shredded cheese, and colorful vegetables, they’re baked to perfection in a muffin tin for easy portioning. Soft, savory, and full of flavor, they are perfect for meal prep or quick morning bites.
Ingredients
Scale
Egg Mixture
- 1 cup cottage cheese
- 6 large eggs
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Vegetables
- 1/4 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup diced onions
Others
- Olive oil spray or butter for greasing the muffin tin
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure a consistent baking temperature for your egg bites.
- Prepare Muffin Tin: Grease a muffin tin with olive oil spray or butter to prevent the egg bites from sticking during baking.
- Blend Base Mixture: In a blender, combine the cottage cheese, eggs, shredded cheese, salt, pepper, garlic powder, and onion powder. Blend until smooth to create a creamy, even mixture.
- Fold in Vegetables: Pour the blended mixture into a bowl and gently fold in the diced bell peppers, chopped spinach, and diced onions to incorporate texture and flavor.
- Fill Muffin Cups: Evenly divide the mixture into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are fully set and a toothpick inserted in the center comes out clean.
- Cool: Remove the egg bites from the oven and allow them to cool slightly before taking them out of the muffin tin to maintain their shape.
- Serve or Store: Serve the egg bites warm, or let them cool completely before storing in an airtight container in the refrigerator for up to 3-4 days.
Notes
- You can customize the shredded cheese type based on your preference; cheddar or mozzarella work well.
- Feel free to substitute or add other vegetables like mushrooms or tomatoes for variation.
- Use a toothpick to check doneness; if it comes out clean, the egg bites are ready.
- These egg bites can be refrigerated and reheated in the microwave for a quick breakfast.
- For a dairy-free version, omit the cheese and substitute cottage cheese with a vegan alternative, though texture will vary.
