Cottage Cheese Egg Bites (Printer View)

Fluffy, protein-rich bites combining eggs and cottage cheese for a light, nutritious start.

# Components:

→ Eggs & Dairy

01 - 8 large eggs
02 - 1 cup cottage cheese (0-2% fat recommended)
03 - 1/2 cup shredded cheddar cheese or crumbled feta

→ Seasonings

04 - 1/4 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder

→ Optional Mix-Ins

08 - Up to 1 cup total chopped fresh spinach, diced bell peppers, broccoli florets, cooked sausage, or diced ham

# Method:

01 - Preheat oven to 350°F (175°C).
02 - Grease a standard 12-cup muffin pan or use a silicone muffin mold with nonstick cooking spray.
03 - In a blender, combine eggs, cottage cheese, shredded cheese, salt, black pepper, garlic powder, and onion powder. Blend until completely smooth.
04 - Pour the mixture evenly into the prepared muffin cups, filling each approximately 3/4 full.
05 - If using optional mix-ins, distribute evenly among the cups.
06 - Bake for 18-22 minutes, or until the egg bites are puffed, set, and lightly golden on top.
07 - Cool for 5 minutes before removing from the pan. Serve warm.

# Expert Advice:

01 -
  • High-protein and low-carb breakfast solution.
  • Incredibly fluffy texture thanks to the blended cottage cheese.
  • Quick and easy to prepare with a simple blender method.
  • Endlessly customizable with your favorite vegetables and cheeses.
02 -
  • Do not overfill the muffin cups, as the egg bites will puff up significantly during baking.
  • Let the bites sit for 5 minutes before removing to allow them to set properly.
  • If using watery vegetables like spinach, squeeze out excess moisture before adding to the cups.
  • Check ingredient labels on sausage or ham to ensure they meet your dietary needs.
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