Cottage Cheese Egg Bites
Start your day with these nutritious and creamy cottage cheese egg bites, packed with protein and colorful vegetables. Easy to make and customizable, they are perfect for breakfast or a snack.
Ingredients
Egg Mixture
- 4 large large eggs
- 1 cup cottage cheese (preferably full-fat for creaminess)
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Vegetables
- ½ cup chopped spinach (fresh or thawed frozen)
- ¼ cup diced red bell pepper
Others
- 1 piece Non-stick spray or silicone muffin tin
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with non-stick spray, or use a silicone muffin mold to prevent sticking.
- In a blender or large bowl, combine the eggs, cottage cheese, shredded cheese, garlic powder, onion powder, salt, and black pepper. Blend or whisk until smooth and well incorporated.
- Fold in the chopped spinach and diced red bell pepper, stirring gently to distribute evenly throughout the mixture.
- Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
Cooking
- Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes before removing from the tin. Serve warm or let cool completely before storing for later.
Notes
To keep your egg bites fresh, store them in an airtight container in the refrigerator for up to one week. If you want to keep them longer, they can be frozen for up to three months. To reheat, simply microwave them for about 30 seconds or until heated through. For added flavor, consider herbs like chives or basil, or spices like jalapeños for a kick.