Cottage Cheese Egg Bites (Printable View)
Light, fluffy egg bites packed with cottage cheese, spinach, and veggies. Easy make-ahead breakfast.
# 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 (omit for vegetarian)
12 - 1/4 teaspoon smoked paprika
# Cooking Steps:
01 - Preheat the 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 smooth and creamy.
03 - In a mixing bowl, combine the chopped spinach, bell pepper, green onions, and any optional add-ins.
04 - Pour the blended egg mixture into the bowl with vegetables and mix gently to combine.
05 - Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
06 - Bake for 22–25 minutes, or until the centers are set and the tops are slightly golden.
07 - Allow the egg bites to cool for a few minutes, then remove from the tin. Serve warm or at room temperature.
# Expert Tips:
01 -
- You can make twelve at once and eat breakfast all week without lifting a finger
- The cottage cheese makes them impossibly fluffy while adding serious protein
02 -
- Over blending the vegetables into the egg mixture creates an unappealing texture so keep them chopped
- Letting them cool completely before storing prevents condensation from making them soggy
03 -
- Silicone muffin liners are worth the investment for easy release
- Room temperature ingredients prevent the batter from separating