Cottage Cheese Egg Bites (Printable Version)
Fluffy, protein-rich egg bites featuring creamy cottage cheese and vibrant vegetables, ideal for breakfast or snacks.
# What You 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 oil for greasing muffin tin
# How to Make It:
01 - Preheat oven to 350°F. Generously grease a 12-cup muffin tin with nonstick cooking spray or oil to ensure easy removal.
02 - Crack eggs into a large mixing bowl. Whisk vigorously until yolks and whites are completely blended and the mixture is 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 incorporated.
04 - Gently fold in the chopped spinach, diced red bell pepper, and sliced green onions using a spatula. Distribute vegetables evenly throughout the mixture.
05 - Pour the egg mixture into the prepared muffin tin, dividing evenly among all 12 cups. Fill each cup approximately three-quarters full to allow for rising during baking.
06 - Bake for 22 to 25 minutes. The egg bites are done when they are fully set, no longer jiggly in the center, and lightly golden on top.
07 - Let the egg bites cool in the tin for 3 to 5 minutes. Run a knife around the edges if needed, then gently remove. Serve warm or allow to cool completely for room temperature serving.
# Expert Tips:
01 -
- Each bite delivers seven grams of protein without that dry rubbery texture that haunts most egg dishes
- The cottage cheese melts into the eggs creating an incredible creamy texture you would never guess is there
02 -
- Overfilling the cups causes them to rise and spill over creating a messy edge that burns and sticks to the pan
- Letting them cool completely in the tin makes them release cleanly but waiting too long makes them steam and get soggy on the bottoms
03 -
- Use a spring loaded ice cream scoop to fill the muffin cups evenly and quickly without making a mess
- Run a thin knife around the edges while they are still slightly warm for the cleanest release from the pan