Cottage Cheese Egg Bites (Print version)

Fluffy egg bites with creamy cottage cheese and fresh vegetables, perfect for a nourishing start or snack.

# What you'll need:

→ Dairy & Eggs

01 - 6 large eggs
02 - 1 cup cottage cheese, full-fat or low-fat
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup grated parmesan cheese

→ Vegetables

05 - 1/2 cup baby spinach, finely chopped
06 - 1/4 cup red bell pepper, finely diced
07 - 1/4 cup green onions, finely sliced

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon smoked paprika

→ Oils

11 - Nonstick cooking spray or small amount of oil for greasing muffin tin

# Method:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin thoroughly with nonstick cooking spray or a small amount of oil.
02 - Crack all 6 eggs into a large mixing bowl. Whisk vigorously until yolks and whites are completely blended and uniform in color.
03 - Add cottage cheese, shredded cheddar, grated parmesan, salt, black pepper, and smoked paprika to the eggs. Whisk until all ingredients are evenly distributed throughout the mixture.
04 - Gently fold in the chopped spinach, diced red bell pepper, and sliced green onions using a spatula. Be careful not to overmix.
05 - Pour the egg mixture evenly into the prepared muffin tin cups, filling each approximately 3/4 full to allow for rising during baking.
06 - Place muffin tin in the preheated oven. Bake for 22 to 25 minutes until the egg bites are completely set in the center and the tops are lightly golden brown.
07 - Remove from oven and let cool in the tin for 3 to 5 minutes. Gently run a knife around the edges to loosen, then remove from the pan. Serve warm or at room temperature.

# Expert advice:

01 -
  • You get restaurant quality egg bites without the gourmet coffee shop price tag
  • They reheat beautifully so you can make them on Sunday and eat all week
  • The cottage cheese makes them incredibly fluffy while boosting protein
02 -
  • Overfilling the muffin cups will make them stick and difficult to remove cleanly
  • Letting them cool completely in the pan makes them steam and become soggy on the bottom
  • Cottage cheese curds may remain slightly visible and thats totally normal
03 -
  • Use a silicone muffin tin for the easiest removal ever
  • Blend the cottage cheese and eggs first if you want a completely smooth texture
  • Add cooked bacon or ham directly to the batter before baking

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