Cottage Cheese Egg Bites Recipe

Introduction

Cottage Cheese Egg Bites are a protein-packed, flavorful breakfast or snack option that’s easy to make and perfect for busy mornings. These fluffy bites combine creamy cottage cheese with fresh veggies and cheddar for a delicious, wholesome treat.

Ingredients

• 1 cup cottage cheese
• 6 large eggs
• 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

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or a little olive oil.
2. Step 2: In a large mixing bowl, crack all six eggs and whisk them until fully blended and slightly frothy.
3. Step 3: Add the cottage cheese to the eggs and stir until it is evenly mixed in.
4. Step 4: Sprinkle in the shredded cheddar cheese and stir it into the egg mixture.
5. Step 5: Next, add the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder. Stir everything together until well combined.
6. Step 6: In a small bowl, mix the baking powder with a tiny bit of water to activate it. Stir this into the egg mixture.
7. Step 7: Pour in the tablespoon of olive oil and mix until smooth and evenly distributed.
8. Step 8: Spoon the egg mixture into the prepared muffin tin, filling each cup nearly to the top.
9. Step 9: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg bites are set and golden on top.
10. Step 10: Remove the muffin tin from the oven and let the egg bites cool in the tin for 5 minutes.
11. Step 11: Afterward, carefully run a knife around the edges of each egg bite to release them from the tin.
12. Step 12: Serve warm, or let them cool to room temperature before storing them in an airtight container for up to 4 days in the refrigerator.

Tips & Variations

• For a dairy-free option, substitute the cheddar and cottage cheese with plant-based alternatives.
• Add cooked bacon or sausage for extra savory flavor.
• Use different vegetables like mushrooms, zucchini, or kale to vary the taste and texture.
• To make these egg bites fluffier, separate the egg whites and beat them before folding into the mixture.

Storage

Store the cooled egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for 20 to 30 seconds or until heated through. They can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg bites ahead of time?

Yes, these egg bites can be prepared in advance and stored in the refrigerator for quick breakfasts or snacks throughout the week.

Can I use fresh herbs instead of dried spices?

Absolutely! Fresh herbs like parsley, chives, or basil can add bright, fresh flavor. Just add them toward the end of mixing to preserve their taste.

Cottage Cheese Egg Bites Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

Delicious and protein-packed Cottage Cheese Egg Bites are a perfect make-ahead breakfast or snack. These fluffy, savory bites combine cottage cheese, eggs, cheddar, spinach, and bell pepper for a flavorful, nutritious treat baked to golden perfection in muffin tins.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 egg bites 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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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

1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin using non-stick spray or a small amount of olive oil to prevent sticking.
2. Whisk eggs: Crack all six eggs into a large mixing bowl and whisk them thoroughly until the mixture is fully blended and slightly frothy, ensuring an even texture for the egg bites.
3. Add cottage cheese: Incorporate the cottage cheese into the eggs, stirring well until it is evenly distributed and the mixture is smooth.
4. Mix in cheddar cheese: Sprinkle the shredded cheddar cheese into the egg mixture, stirring to combine fully, which adds rich cheese flavor and helps with texture.
5. Add vegetables and spices: Fold in the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder until everything is well mixed for balanced flavor and nutrition.
6. Activate baking powder: In a small bowl, combine the baking powder with a small amount of water to activate it, then stir this mixture into the egg mixture to help lighten the bites.
7. Incorporate olive oil: Pour in the tablespoon of olive oil and mix until everything is smooth and evenly combined, which enhances moistness and flavor.
8. Fill muffin cups: Spoon the prepared egg mixture into the greased muffin tin cups, filling each nearly to the top to ensure uniform portions.
9. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the egg bites are set, firm to touch, and lightly golden on top.
10. Cool slightly: Remove the muffin tin from the oven and let the egg bites cool in the tin for about 5 minutes to allow them to firm up further.
11. Release bites from tin: Carefully run a knife around the edges of each egg bite to loosen them from the tin, then gently lift them out.
12. Serve or store: Serve the egg bites warm, or allow them to cool to room temperature before storing in an airtight container. They will keep well in the refrigerator for up to 4 days.

Notes

• Feel free to customize with other chopped vegetables or herbs for different flavors.
• You can freeze leftover egg bites in an airtight container for up to 2 months; reheat in the microwave.
• Make sure to grease the muffin tin well to avoid sticking.
• For extra fluffiness, separate eggs and fold in whipped egg whites.
• Use full-fat or low-fat cottage cheese based on preference.

Keywords: cottage cheese egg bites, baked egg muffins, protein breakfast, healthy egg bites, savory egg muffins