Cottage Cheese Egg Bites Recipe

Introduction

Cottage Cheese Egg Bites are a simple and nutritious breakfast option that’s quick to make and full of flavor. Packed with protein and customizable with your favorite veggies, they’re perfect for busy mornings or meal prep. These bite-sized treats are sure to become a staple in your kitchen.

Ingredients

• 1 cup cottage cheese
• 4 large eggs
• ½ cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup fresh spinach, chopped (optional)
• 1 bell pepper, diced (optional)
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray or oil, for greasing the muffin tin

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
2. Step 2: In a mixing bowl, combine the cottage cheese, eggs, and shredded cheese. Whisk until well combined.
3. Step 3: If using, stir in the chopped spinach and diced bell pepper. Mix thoroughly.
4. Step 4: Add garlic powder, salt, and pepper to taste. Stir until evenly distributed.
5. Step 5: Pour the mixture into each muffin cup, filling them about ¾ full.
6. Step 6: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are fully set.
7. Step 7: Once baked, let them cool for about 5 minutes before removing from the muffin tin.
8. Step 8: Serve warm, or store them in the refrigerator for a quick breakfast option later.

Tips & Variations

• For a creamier texture, try adding a splash of milk or cream to the egg mixture before baking.
• Swap out the spinach and bell pepper for other veggies like mushrooms, tomatoes, or onions to keep things interesting.
• Use different cheeses such as feta, goat cheese, or pepper jack for unique flavors.
• To add extra protein, consider mixing in cooked bacon or sausage bits.

Storage

Store the egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave them for about 30-60 seconds until warmed through. They can also be frozen for up to 1 month; just thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg bites dairy-free?

Yes, you can substitute the cottage cheese and shredded cheese with dairy-free alternatives or omit them entirely. Keep in mind this may change the texture slightly.

Can I prepare these ahead of time for meal prep?

Absolutely. These egg bites are great for meal prep. Bake them in advance, store in the fridge, and reheat as needed for a quick and healthy breakfast or snack.

Cottage Cheese Egg Bites Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

Cottage Cheese Egg Bites are a protein-packed, savory breakfast or snack option featuring fluffy baked eggs combined with creamy cottage cheese, melty shredded cheese, and optional fresh vegetables like spinach and bell pepper. These bite-sized treats are easy to prepare in a muffin tin and provide a nutritious, make-ahead meal perfect for busy mornings or quick snacks.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 35 minutes
• Yield: 8 egg bites (depending on muffin tin size) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup cottage cheese
• 4 large eggs
• ½ cup shredded cheese (cheddar, mozzarella, or your choice)
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray or oil, for greasing the muffin tin

Optional Vegetables

• 1 cup fresh spinach, chopped
• 1 bell pepper, diced

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil to prevent sticking.
2. Mix Ingredients: In a mixing bowl, combine the cottage cheese, eggs, and shredded cheese. Whisk vigorously until the mixture is smooth and all ingredients are well incorporated.
3. Add Vegetables: If using, fold in the chopped spinach and diced bell pepper thoroughly to distribute the vegetables evenly throughout the egg mixture.
4. Season: Add garlic powder along with salt and pepper to taste. Stir well to ensure the seasoning is evenly spread.
5. Fill Muffin Tin: Pour the egg mixture into each muffin cup, filling them about three-quarters full to allow room for the bites to puff up while baking.
6. Bake: Place the muffin tin into the preheated oven and bake for 20-25 minutes or until the egg bites are fully set, firm to the touch, and slightly golden on top.
7. Cool: Allow the baked egg bites to cool for about 5 minutes in the muffin tin before attempting to remove them. This helps them set further and makes removal easier.
8. Serve: Enjoy warm immediately or store them in the refrigerator for a quick and healthy breakfast or snack. Reheat gently in the microwave before serving.

Notes

• Feel free to experiment with different shredded cheeses such as pepper jack, gouda, or feta for varied flavors.
• Vegetables are optional; you can add other veggies like mushrooms, tomatoes, or onions if desired.
• Egg bites can be stored in an airtight container in the fridge for up to 4 days.
• For freezing, keep them in a freezer-safe container and thaw overnight in the fridge before reheating.
• Use a silicone muffin tin or line with paper liners for easier egg bite removal.

Keywords: cottage cheese egg bites, baked egg muffins, healthy breakfast, protein breakfast, make ahead breakfast, low fat egg bites