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Cottage Cheese Egg Bites Recipe

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★★★★★

4.7 from 113 reviews

These Cottage Cheese Egg Bites are a delicious and protein-packed breakfast or snack option. Made with cottage cheese, eggs, cheddar, spinach, and red bell peppers, these bite-sized delights are baked to perfection, offering a fluffy and flavorful start to your day. They’re easy to make, nutritious, and perfect for meal prep or a quick on-the-go treat.

Ingredients

Scale

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 tablespoon olive oil

Other Ingredients

  • 1/2 teaspoon baking powder
  • small amount of water (to activate baking powder)

Instructions

  1. Preheat and Prepare Tin: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick spray or a little olive oil to prevent sticking.
  2. Whisk Eggs: In a large mixing bowl, crack the six eggs and whisk them until they are fully blended and slightly frothy, setting the base for a light texture.
  3. Add Cottage Cheese: Incorporate the cottage cheese into the whisked eggs, stirring until the mixture is evenly combined and creamy.
  4. Mix in Cheddar: Sprinkle the shredded cheddar cheese into the egg mixture and stir thoroughly to distribute the cheese throughout.
  5. Add Vegetables and Seasonings: Fold in the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder, mixing all ingredients until well combined for balanced flavor and nutrition.
  6. Activate Baking Powder: In a small bowl, combine the baking powder with a tiny bit of water to activate it, then stir this into the egg mixture to help the egg bites rise slightly and be fluffy.
  7. Add Olive Oil: Pour in the tablespoon of olive oil and mix until the batter is smooth and the oil is evenly distributed, enhancing moisture and flavor.
  8. Fill Muffin Tin: Spoon the egg mixture into the prepared muffin tin, filling each of the 12 cups nearly to the top, ensuring uniform size and cooking.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg bites are set, slightly golden on top, and spring back lightly when touched.
  10. Cool: Remove the muffin tin from the oven and let the egg bites cool in the tin for 5 minutes to set further and make removal easier.
  11. Remove from Tin: Carefully run a knife around the edges of each egg bite to loosen them, then gently pop them out from the muffin tin.
  12. Serve or Store: Serve the egg bites warm, or allow them to cool to room temperature before storing in an airtight container in the refrigerator for up to 4 days for meal prep or snacks.

Notes

  • Make sure to grease the muffin tin well to prevent sticking.
  • Feel free to substitute cheddar cheese with your favorite cheese like mozzarella or pepper jack for a different flavor profile.
  • You can add other vegetables like mushrooms or tomatoes based on preference.
  • The baking powder helps provide lightness but can be omitted if you prefer a denser bite.
  • These egg bites reheat well in the microwave for about 30 seconds.
  • Use fresh spinach and bell peppers for the best texture and taste.

Keywords: egg bites, cottage cheese, breakfast recipe, protein-packed, baked egg cups, healthy breakfast, meal prep, cheddar cheese, spinach egg bites

Find it online: https://www.sanacooks.com/cottage-cheese-egg-bites-recipe/