Cottage Cheese Egg Bites (Print Version)
Fluffy protein-rich bites with cottage cheese, eggs, and vegetables. Perfect meal prep breakfast or snack.
# What You'll Need:
→ 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 Cook:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - Combine cottage cheese, eggs, cheddar cheese, Parmesan, salt, pepper, and garlic powder in a blender. Blend until completely smooth and creamy.
03 - In a mixing bowl, combine chopped spinach, diced bell pepper, sliced green onions, and any optional add-ins like 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.
06 - Bake for 22-25 minutes until centers are completely set and tops are lightly golden brown.
07 - Let egg bites cool in the tin for a few minutes before removing. Serve warm or at room temperature.
# Expert Advice:
01 -
- You get 12 grams of protein per bite without any weird aftertaste or chalky texture
- They reheat perfectly in 45 seconds straight from frozen
02 -
- Overfilling the cups makes them harder to remove and affects the cooking time
- Let them cool completely before refrigerating or they will create condensation and get soggy
03 -
- Use a high-speed blender for the smoothest texture without any cottage cheese lumps
- Grease your muffin tin thoroughly even if using nonstick spray