Cottage Cheese Egg Bites (Printable Version)
Fluffy egg bites with cottage cheese, cheddar, and veggies for a nutritious breakfast or snack.
# Ingredient List:
→ 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 & Cooking Agents
11 - Nonstick cooking spray or small amount oil for greasing
# Directions:
01 - Preheat oven to 350°F. Thoroughly grease a 12-cup muffin tin with nonstick cooking spray or oil to prevent sticking.
02 - Crack all 6 eggs into a large mixing bowl. Whisk vigorously until yolks and whites are completely blended and the mixture appears 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—the vegetables should remain evenly distributed.
05 - Pour the egg mixture into the prepared muffin tin, dividing evenly among all 12 cups. Fill each cup approximately 3/4 full to allow room for rising during baking.
06 - Place the muffin tin in the preheated oven and bake for 22 to 25 minutes. The egg bites are done when they are completely set and the tops are lightly golden brown.
07 - Remove from the oven and allow the egg bites to cool in the pan for 3 to 5 minutes. Carefully run a knife around the edges to loosen, then remove from the tin. Serve warm or at room temperature.
# Expert Tips:
01 -
- You get 12 protein-packed breakfasts ready in under 40 minutes total
- The cottage cheese creates the fluffiest, most tender texture you've ever tasted
02 -
- Overfilling the muffin cups will make them stick and difficult to remove cleanly
- Letting them cool completely in the tin makes them steam and lose their fluffy texture
03 -
- Use a cookie scoop for evenly portioned batter and mess-free filling
- Let the mixture rest for 5 minutes before baking for even fluffier results