Description
These Cottage Cheese Egg Bites are a protein-packed, savory breakfast or snack option featuring creamy cottage cheese, cheddar, and fresh veggies baked into convenient, fluffy bites. Perfect for meal prep or a quick, nutritious start to your day.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped spinach
- 1/4 cup chopped red bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1 tablespoon olive oil
Instructions
- Preheat Oven and Prepare Muffin Tin. Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with non-stick spray or olive oil to prevent sticking.
- Whisk Eggs. Crack all six eggs into a large mixing bowl and whisk thoroughly until they are fully blended and slightly frothy, ensuring a smooth base for the bites.
- Add Cottage Cheese. Incorporate the cottage cheese into the whisked eggs and stir gently until evenly combined, adding creaminess to the mixture.
- Mix in Cheddar Cheese. Sprinkle shredded cheddar cheese into the mix and stir to evenly distribute the cheesy flavor throughout the batter.
- Add Vegetables and Seasonings. Combine chopped spinach and red bell pepper with garlic powder, salt, black pepper, and onion powder. Stir all ingredients together until uniformly mixed for balanced flavor and texture.
- Activate Baking Powder and Mix In. In a separate small bowl, mix the baking powder with a tiny amount of water to activate it, then stir this activated mixture into the egg batter to help the bites rise.
- Add Olive Oil. Pour in the olive oil and mix thoroughly until the olive oil is smoothly incorporated, enhancing moisture and richness.
- Fill Muffin Tin. Spoon the prepared egg mixture into the greased muffin tin cups, filling each almost to the top for nicely sized egg bites.
- Bake. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg bites are fully set and slightly golden on top.
- Cool Slightly. Remove the muffin tin from the oven and allow the egg bites to cool for 5 minutes in the tin to firm up and make removal easier.
- Release Egg Bites. Carefully run a knife around the edges of each cup to loosen the egg bites, then gently lift them out.
- Serve or Store. Serve warm for best flavor, or let cool completely and store in an airtight container in the refrigerator for up to 4 days for convenient, ready-to-eat snacks.
Notes
- Ensure eggs are well whisked to achieve a fluffy texture.
- Feel free to substitute cheddar cheese with another cheese of your preference.
- Vegetables can be customized or omitted based on dietary preferences.
- Use fresh spinach and bell peppers for best flavor and texture.
- Activated baking powder helps create a light, airy texture in the egg bites.
- These egg bites reheat well in the microwave for a quick breakfast.
- For a dairy-free option, substitute cottage cheese and cheddar with appropriate plant-based alternatives.
