Description
Delicious and protein-packed Cottage Cheese Egg Bites made with fluffy eggs, creamy cottage cheese, shredded cheddar, and nutritious vegetables. These savory bites are perfect for a quick breakfast or snack and are baked to golden perfection in a muffin tin.
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
- 1/2 teaspoon baking powder
- 1 tablespoon olive oil
Instructions
- Preheat and Prepare: Preheat the 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.
- Whisk Eggs: In a large mixing bowl, crack all six eggs and whisk them vigorously until fully blended and slightly frothy to incorporate air for a lighter texture.
- Add Cottage Cheese: Stir the cottage cheese into the whisked eggs until evenly incorporated, adding creaminess and protein.
- Incorporate Cheddar Cheese: Sprinkle in the shredded cheddar cheese and mix it well into the egg and cottage cheese mixture for extra flavor and texture.
- Add Vegetables and Spices: Mix in chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder until all ingredients are evenly combined, adding freshness and seasoning.
- Activate Baking Powder: In a small bowl, stir the baking powder with a small amount of water to activate it, then fold this mixture into the egg mixture to help the bites rise slightly during baking.
- Mix in Olive Oil: Pour in the tablespoon of olive oil and stir thoroughly until smooth and evenly distributed to add moisture and enhance flavor.
- Fill Muffin Tin: Spoon the prepared egg mixture into the greased muffin tin, filling each cup nearly to the top for well-formed egg bites.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the egg bites are set, slightly puffed, and golden on top.
- Cool Slightly: Remove the tin from the oven and allow the egg bites to cool in the tin for 5 minutes so they can firm up for easy removal.
- Remove from Tin: Carefully run a knife around the edges of each muffin cup to loosen the egg bites, then gently lift them out.
- Serve or Store: Serve the egg bites warm for best taste, or let them cool to room temperature before storing in an airtight container in the refrigerator for up to 4 days.
Notes
- Use fresh vegetables for the best flavor and texture.
- You can substitute spinach with kale or other leafy greens as preferred.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños.
- These egg bites reheat well in the microwave for a quick breakfast.
- Make sure to grease the muffin tin properly to prevent sticking.
- Do not overfill the muffin cups to avoid overflow during baking.
