Cottage Cheese Egg Bites (Printable version)
Protein-packed, fluffy egg bites with cottage cheese, spinach, and bell pepper. Perfect make-ahead breakfast.
# What you 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 make it:
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 blender. Blend until completely smooth and creamy.
03 - In mixing bowl, combine chopped spinach, bell pepper, green onions, and any optional add-ins like bacon or ham.
04 - Pour blended egg mixture over vegetables. Gently fold together until evenly distributed.
05 - Divide mixture evenly among prepared muffin cups, filling each about 3/4 full.
06 - Bake for 22-25 minutes until centers are set and tops are slightly golden brown.
07 - Let cool for a few minutes in pan, then remove. Serve warm or at room temperature.
# Expert tips:
01 -
- They bake up incredibly light and fluffy despite being packed with protein
- You can grab two and go, or sit down and actually enjoy breakfast
02 -
- Overfilling the cups makes them rise unevenly and stick to the pan
- Letting them cool completely before storing prevents condensation and sogginess
03 -
- Silicone liners are worth the investment for perfectly shaped egg bites every time
- Blend the cottage cheese mixture longer than you think necessary for the smoothest texture