Description
Fluffy, creamy cottage cheese egg bites baked in a muffin tin, packed with protein and easy to customize with vegetables and cheese for a quick breakfast or snack.
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup finely chopped spinach
- 1/4 cup diced bell pepper
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a blender or mixing bowl, combine the eggs, cottage cheese, cheddar cheese, salt, black pepper, and garlic powder until smooth.
- Fold in the chopped spinach and diced bell pepper.
- Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until the centers are set and the tops are lightly golden.
- Allow the egg bites to cool slightly before removing them from the muffin tin.
Notes
- Swap cheddar with mozzarella, feta, or pepper jack for different flavors.
- Avoid adding raw watery vegetables to prevent soggy egg bites.
- Silicone muffin molds make removal easier.
- Egg bites may deflate slightly as they cool, which is normal.
Nutrition
- Serving Size: 1 egg bite
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 95mg
